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, curing salt, coriander, onion powder, garlic powder, liquid smoke, black pepper, 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. 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.
A Dehydrator was used with this recipe and dried for 7 hours at 160 degrees. You can also use a smoker or your oven.
Notes
Leaving the curing salt out of the recipe will alter the look and flavor of this recipe
Use liquid smoke that does not include filler ingredients, such as Wright's Liquid Smoke
When finished, jerky will bend and crack but not break in half. Test for doneness after a piece has cooled for 5 minutes, not while warm.
Store in ziplock bags or vacuum seal for longer storage.