Step 1: Prep the Beef

• This step determines your chew.
• Freeze beef for 30–45 minutes until firm but not frozen solid.
• Slice against the grain for tender jerky, or with the grain for traditional Mingua chew.
• Aim for ⅛–¼ inch slices.

Step 2: Make the Marinade

• In a bowl, mix:
• Soy sauce, Worcestershire, garlic, onion, paprika, black pepper, red pepper flakes, vinegar, honey, and liquid smoke.
• Taste it.
• It should be salty, bold, a touch sweet, and slightly spicy.
• It will mellow during drying.

Step 3: Marinate the Beef

• Add beef strips to the marinade and coat well.
• Refrigerate:
• Minimum: 6 hours
• Best: Overnight
• Maximum flavor: 24 hours
• More time = deeper flavor.

Step 4: Dry the Beef

• Blot each strip with paper towels. This helps:
• Faster drying
• Better texture
• More even caramelization

Step 5: Dehydrate or Bake

If using a dehydrator:

• Lay strips in one layer
• Dry at 160°F for 4–6 hours
• Check for your preferred texture

If using an oven:

• Preheat to 170–175°F
• Place strips on a wire rack over a baking sheet
• Dry for 3.5–5 hours, flipping halfway
• You want them dry but still pliable, not brittle.

Step 6: Cool & Store

• Let the jerky cool completely to lock in texture.

Store in:

• Airtight jars
• Zip-top bags
• Vacuum-sealed bags (best for long-term)

Shelf life:

• 1 week at room temp
• 3 weeks refrigerated
• 2–3 months frozen