Trim any excess fat off the beef and slice into thin strips.
In a bowl, combine soy sauce, maple syrup, Worcestershire sauce, minced garlic, smoked paprika, black pepper, cayenne pepper, onion powder, and apple cider vinegar. Stir well.
Place beef strips in a large zip-top bag and pour the marinade over them. Seal and refrigerate for at least 4 hours, preferably overnight.
Preheat your smoker or dehydrator to 160-180°F.
Arrange the marinated beef strips on the racks, ensuring they do not overlap.
Smoke or dehydrate for 4-6 hours, or until the jerky reaches the desired level of dryness.
Let the jerky cool before storing it in an airtight container.
