Ingredients

• 2 lb eye round beef
• 4 oz soy sauce
• 2 oz Worcestershire sauce
• 2 oz Tamari soy
• 2 oz honey
• ¼ cup Texas BBQ rub
• ¼ teaspoon Prague Powder #1
• Water, as needed

Directions

Trim roast of surface fat and silver skin. Freeze roast 45 minutes to an 1 hour before slicing. Slice across the grain into 5mm (about ⅜ in) thick rounds. Split rounds in half, along the fat seam. Trim fat from edges.

Whisk together remaining ingredients, topping up liquid measure to 2 cups with water.

Combine meat and marinade in a gallon freezer bag, and expel any air. Gently massage the contents of the bag to distribute marinate evenly. Place the sealed bag in a bowl to catch any leaks, and refrigerate overnight to 24 hours, massaging occasionally to redistribute marinade.

After marinating, transfer meat to a wire rack, blotting off excess marinade with paper towels. Dehydrate in a food dehydrator, smoker or oven at 165°F until beef is stiff and bends without cracking,8 to 10 hours.

This recipe uses a nitrite curing salt in the brine, and will be shelf stable in an airtight container 1-2 weeks.

Recommend a lean beef cut: eye round, top round, bottom round, flank, skirt or lean brisket flat.

Cut thinly across the grain, ⅛” to ¼”, for a more tender final product, or thinly with the grain for a chewier end product. Par-freeze the meat 30 minutes to 2 hours before slicing to achieve a consistent, thin slice.

When dehydrating, the meat is done when it is stiff when held, but barely cracks when bent.

Ingredients

Dry measures are approximate, I was eyeballing the ingredients.

• Approximately 2lb lean eye round, bottom round, skirt, flank or lean brisket flat
• ⅔ cup Worcestershire sauce
• ⅔ cup dark soy sauce
• 1½ to 2 tbsp Thai fish sauce
• ½ cup brown sugar
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tbsp ground black pepper
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 1 tbsp hot paprika
• 2 tsp chili powder
• 1 tsp cayenne powder
• ½ tsp white pepper
• ½ tsp Prague Powder #1

Directions

Trim any surface fat from the beef roast and freeze 30 minutes to 2 hours to help with slicing thin.

While the beef freezes, prepare marinade. Combine ingredients in a nonreactive steel or glass vessel. Adjust ingredients to taste.

Slice frozen meat thinly across the grain (recommended) into approximately ⅛” thick slices, about 2 inches wide. Combine sliced meat and marinade in a zip lock bag, thoroughly coating the meat. Displace air and seal. Refrigerate 8 hours to overnight, redistributing the marinade once or twice.

To dehydrate, spread meat slices evenly in a single layer on a dehydrator screen or metal rack, leaving a small gap between each piece. Blot each side dry with a paper towel to help drying.

Place in food dehydrator, electric smoker or oven at 165°F for 4 hours. After 4 hours, check meat for doneness. Recheck periodically until done, up to 2 more hours. Do not overdry.