1 pound (450g) top round beef (London broil), sliced across the grain into 1/8 to 1/4-inch (3-6 mm) thickstrips
1 tbsp brown sugar
1 1/2 tsp kosher salt
1/2tsp garlic powder
1 tsp onion powder
1/4 tsp freshly ground black pepper
2/3 cup bottled teriyaki marinade
1/2 cup of no-pulp orange juice
1/4 cup water
1 tbsp honey
1 tsp soy sauce
1 tsp liquid smoke
Instructions
Whisk brown sugar, onion powder, salt, pepper and garlic powder together in a medium-sized nonreactive bowl. Add the teriyaki marinade, honey, orange juice, soy sauce, water and liquid smoke. Mix together until salt is completely dissolved.
Place the London broil beef strips in a large-size zip-top bag. Pour the marinade into the bag, seal, and coat meat by tossing. Unseal the bag, squeeze out air and reseal the bag. Refrigerate for 24 to 36 hours.
Dry beef strips by patting with paper towels. Place beef strips in a single layer on dehydrator racks and dry at 165°F (74°C) for 4 to 8 hours; turn racks every hour. Flip jerky strips over halfway through the dehydrating process.
When completely dehydrated, the jerky should be pliable and have no signs of redness.
