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 prague powder, garlic, ginger, brown sugar, cayenne, and coconut water in a bowl and mix well.

Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.

Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

After the meat has finished marinating, remove from refrigerator and strain excess marinade.

Pat dry the strips with paper towels.

Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.

The jerky is finished when it bends and cracks, but does not break in half.