• Slice the meat into ~⅜ inch-thick pieces, removing as much visible fat as possible. Then cut the meat into 1” strips. Place in a large zip-top bag and set aside.
• Mix the soy sauce, water, Worcestershire sauce, brown sugar, ground peppercorns, garlic, smoked paprika, and salt in a small bowl until the sugar dissolves. Pour into the zip-top bag with the meat, taking care to ensure that the meat is evenly coated. Place in the fridge to marinate 12-24 hours.
• After the meat has marinated, place the strips onto your dehydrator trays. Sprinkle with additional cracked pepper. Dehydrate at 145° for 4-6 hours, until the meat has dried. The general rule of thumb is if you bend a piece and it bends and cracks (but doesn’t break), it’s done.
• Use tongs to transfer the jerky to a baking sheet so that they are not touching or overlapping one another. Heat them in a preheated 275°F oven for 10 minutes.
• Remove and set aside to cool completely before placing in an airtight container.

Storage

• Jerky will last 1-2 months in a sealed container at room temperature, 3–6 months in the refrigerator, and up to 1 year in the freezer.²