Mike's Peppered Beef Jerky

1 . Stage

Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.

2 . Stage

Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.

3 . Stage

Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.

4 . Stage

Preheat oven to 300 degrees F (150 degrees C).

5 . Stage

Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.

6 . Stage

Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).

7 . Stage

Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.

8 . Stage

If desired, sprinkle strips with more coriander seeds and black pepper.

9 . Stage

Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.