1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1 1/2 pounds (24 ounces) uncooked beef eye of round, cut in 1/4-inch slices
Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
Strain meat; discard excess liquid.
Lay meat slices flat on the Ninja dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each another.
Place dehydrating rack or Cook & Crisp Layered Insert in Cook & Crisp Basket. Place basket in pot and close crisping lid.
Press DEHYDRATE, set temperature to 155°F, and set time to 7 hours. Select START/STOP to begin.
Jerky will be pliable and soft after 5 hours, continue cooking for up to 7 hours if crispier jerky is desired.
When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.