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 #1, corn syrup solids, coriander, garlic powder, onion powder, sea salt, black pepper, lemon pepper and cold water in a medium size bowl or ziplock bag. Mix well.
Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.
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.
Dry in either a Dehydrator, Smoker, or Oven. A Dehydrator was used with this recipe and dried for 5 hours at 145 degrees.
Slicing with the grain of the meat will give the jerky more of a chew
Curing salt will help extend the shelf life of the finished jerky
Use liquid smoke if drying in a dehydrator or oven for a great smoky flavor