Select a lean cut of beef and trim off any visible fat (fat spoils faster during storage).

Place the meat in the freezer for about 30 minutes to firm it up—this makes slicing easier.

Using a sharp knife, slice the beef against the grain into thin strips, about ⅛ to ¼ inch thick. Consistent thickness ensures even drying.

In a mixing bowl, combine all the marinade ingredients: lemon juice, lemon zest, cracked black pepper, soy sauce, Worcestershire sauce, honey (if using), garlic powder, and onion powder.

Whisk until the mixture is smooth and the ingredients are well-blended.

Place the sliced beef in a large bowl or resealable plastic bag.

Pour the marinade over the beef, ensuring every piece is evenly coated.

Cover the bowl with plastic wrap or seal the bag, then refrigerate for 8-12 hours (overnight is best). Flip the beef halfway through to ensure even marination.

Remove the beef from the marinade and pat each strip dry with paper towels to remove excess liquid. This helps the jerky dry evenly.

Arrange the beef strips on the dehydrator trays or baking racks. Make sure the strips don’t overlap or touch.

In a Dehydrator:

Set the dehydrator to 160°F (71°C).

Dry the beef strips for 4-6 hours, flipping halfway through. Check for doneness using the bend test.

In an Oven:

Preheat the oven to 170°F (or the lowest setting).

Place the racks on the middle shelf and prop the oven door open slightly to allow moisture to escape.

Dry for 4-6 hours, flipping halfway.

Take a strip and bend it. The jerky should crack but not snap. If it’s too soft, continue drying for another 30-60 minutes and recheck.

Let the jerky cool completely before storing to prevent condensation.

Store in an airtight container or vacuum-seal bags. For long-term storage, refrigerate or freeze.