The rich meat flavor and the sweetness of the brown sugar makes this jerky a crowd pleaser. You might have to keep some of this jerky hidden if you don't want anyone and everyone within munching distance to devour it in seconds.
Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the pickling salt, Prague Powder #1, cayenne pepper, coriander, liquid smoke, white pepper, dry mustard powder, brown sugar, and cold water in a medium size bowl or ziplock bag. Mix well.
Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for a less chewy jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
Tenderize the beef strips with a tenderizing mallet to prevent the jerky from being too tough.
Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.