Let’s bring this recipe to life, step by step:

1. In a large mixing bowl, combine the ground beef with soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and curing salt if using. Mix well until all ingredients are evenly distributed.
2. Cover the bowl and let the mixture marinate in the fridge for at least 4 hours, or overnight for deeper flavor. I often let it sit while I reminisce through old tea-stained notebooks for inspiration.
3. Once marinated, preheat your dehydrator to 160°F (70°C). This helps to ensure the meat is safely dehydrated.
4. Roll the marinated meat between two sheets of parchment paper to about 1/8-inch thickness. Using a sharp knife or a pizza cutter, slice into 1-inch wide strips.
5. Arrange the meat strips on the dehydrator trays, ensuring they do not overlap. This allows air to circulate and dry the jerky evenly.
6. Dehydrate for 4-6 hours, checking occasionally for desired texture. The jerky should be dry but still pliable, not brittle.
7. Once done, let the jerky cool completely before enjoying. It’s the perfect moment to share stories over a snack, just like those Sunday roasts at home.