Hickory Smoke Sweet and Spicy Jerky

Trim all visible fat from the beef round steak, then slice the meat against the grain into uniform strips approximately 1/4 inch thick. For easier slicing, partially freeze the meat for about 1 hour beforehand.

In a large bowl, whisk together brown sugar, honey, cayenne pepper, chili powder, garlic powder, onion powder, and seasoned salt until fully combined into a marinade. Adjust the ratio of cayenne and chili powder to your preferred heat level.

Add the beef strips to the marinade, tossing thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 6 hours, or overnight for deeper flavor.

Remove the marinated beef strips from the refrigerator and pat them lightly with paper towels to remove excess marinade, which helps achieve a better texture during drying.

Arrange the beef strips in a single layer on dehydrator trays or wire racks set over baking sheets, ensuring the pieces do not overlap. If using an oven, preheat it to 170°F (75°C) and add hickory smoke seasoning or liquid smoke if a dehydrator is not available.

Dehydrate the beef strips at 160°F (71°C) in a food dehydrator or oven for 4 to 6 hours, flipping the strips halfway through to ensure even drying on both sides.

Check the jerky for doneness by bending a strip — it should crack slightly but not break completely, and no moisture should squeeze out. Continue drying in 30-minute increments if needed until the desired chewy texture is achieved.

Remove the finished jerky from the dehydrator and allow it to cool completely at room temperature before storing. Store in an airtight container or resealable bags at room temperature for up to 2 weeks, or refrigerate for longer shelf life.