1/2 cup Worcestershire sauce
1/2 cup liquid aminos
1 tablespoon of paprika
1 tablespoons agave or honey
2 teaspoons each black pepper, red pepper, garlic and onion powder
2 pounds of thin-sliced beef top round, chicken or turkey
Whisk the sauces and the spices together in a big bowl. Once you have mixed it all thoroughly, add the beef to the bowl and flip it over to fully coat all sides of the beef. Then cover the bowl with plastic wrap and marinate in the fridge for at least 3 hours.
Next, preheat your oven or air-fryer to 175 degrees. While doing so, you can line a baking sheet with aluminum foil and place a wire rack over this.
Then you will take out the beef and transfer it over to paper towels to dry out from the marinade. Discard what is left in the bowl (do not reuse).
Arrange the beef slices on the wire rack that is on the baking sheet.
Line them single-layer in a row. Do not double or overlap the beef strips. They will not get properly dried out if you do and you won’t have jerky-like planned.
Lastly, put this in the oven on the low heat setting and dry out until it feels leathery. It usually takes about 3 to 4 hours to complete. You can then take it out to cool and cut it into smaller pieces with sizes if you prefer.
Enjoy 2-3 ounces with a healthy fat and an optional carb up to 35 grams of carbohydrates such as rice cakes, crackers or carb of choice.