Start by selecting your beef cut. Trim off any excess fat and slice the beef into thin strips, ideally about 1/4 inch thick.

In a mixing bowl, combine soy sauce, Worcestershire sauce, honey, and BBQ sauce. Add in smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes, and liquid smoke. Whisk until well blended.

Place your sliced beef into a resealable plastic bag or shallow dish and pour the marinade over it. Ensure all pieces are well-coated. Seal tightly and refrigerate for at least 4 hours; overnight is better.

If using a dehydrator, set it to 160°F (71°C). For oven drying, preheat to its lowest setting (around 170°F or 77°C). Line trays or baking sheets with parchment paper.

Remove marinated beef from the fridge and let excess marinade drip off. Lay each strip out in a single layer on dehydrator trays or baking sheets, ensuring enough space between each piece.

Drying times can vary; expect 4-6 hours in a dehydrator or 5-8 hours in an oven. Check periodically for doneness; jerky should be firm yet slightly pliable.

Once dried, let your jerky cool completely at room temperature before storing to avoid condensation.