Cut the meat into thin strips, about 1/8 to 1/4 inch thick, slicing against the grain.

In a large mixing bowl, stir together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, garlic powder, onion powder, black pepper, and red pepper flakes until well combined.

Add the meat strips to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 6 hours or overnight for the best flavor.

Remove the meat from the marinade, allowing any excess liquid to drip off. Lay the strips in a single layer on the wire racks, ensuring they don’t overlap.

Bake the jerky at a low temperature until it feels dry but still bends slightly without breaking.

Allow the jerky to cool completely before transferring it to an airtight container for storage.