Trim any visible fat from the beef and slice it into thin strips, about 1/8 to 1/4 inch thick. For easier slicing, place the beef in the freezer for about 1 hour before cutting.

In a mixing bowl, combine the soy sauce, Worcestershire sauce, apple cider vinegar, honey or brown sugar, onion powder, garlic powder, black pepper, and smoked paprika (if using). Stir well to make the marinade.

Add the sliced beef to the marinade, ensuring that all the pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse into the meat.

Preheat your oven to the lowest temperature setting (usually around 170°F or 75°C). Line a baking sheet with parchment paper or aluminum foil.

Arrange the marinated beef strips on the baking sheet, leaving some space between them to allow for even drying.

Place the baking sheet in the oven and prop the oven door open slightly to allow moisture to escape. This helps in the drying process.

Let the beef jerky bake in the oven for 4-6 hours or until it becomes dry and chewy. The exact time may vary based on your oven’s temperature and the thickness of the meat.

Once the beef jerky is fully dried, remove it from the oven and let it cool to room temperature.

Store the cooled beef jerky in an airtight container or resealable plastic bags. It will stay fresh for about 1-2 weeks at room temperature or up to 2-3 months if refrigerated.