The meat you will need to start your beef jerky is a beef brisket. You can have a butcher slice it real thin, or take it home and freeze it and then slice it real thin yourself. One tip is to hold the meat with a paper towel as you slice it thin so it doesn’t slip out and you end up slicing yourself real thin. Trim off some of the fat. It does take a lot of time to slice it real thin so you might have the butcher do it to save time.
Put the thin slices in a Ziploc bag. Use some garlic powder a bit of brown sugar some soy sauce and some Worcestershire sauce and about 1 tsp of liquid smoke. Close up the Ziploc bag and shake it up. Put it in the refrigerator overnight.
You will line the bottom liner pan with foil just to catch any drippings. Use the dome holder to partially hold the dome open when you put the dome on so the air can escape. You will arrange the beef strips on the 4 inch rack. Be sure none of them are touching they will shrink a little bit but you don’t want them touching at all. The suggested cooking of the beef jerky is about 2 hours and 30 minutes on power level 3 if your beef strips are about 1/4 inch think. You can use power level 4 if you like it a little more brown. Take the dome off to let it cool so that the moisture doesn’t soggify your NuWave beef jerky. Soggify is my word for to make soggy.
This will be the best beef jerky you have ever had. If you want to spice it up you can add some red pepper flakes to the marinade. You can also use store bought marinates like teriyaki if that is your thing. I also like to add some fresh ground black pepper to mine for a peppered jerky flavor.