Trim excess fat from the beef and slice it into thin strips, about 1/4 inch thick. For easier slicing, you can partially freeze the meat before cutting.

In a bowl, combine smoked paprika, liquid smoke, gluten-free soy sauce, ground black pepper, Worcestershire sauce, dried oregano, garlic powder, and ancho chile powder. Mix well to create the marinade.

Place the sliced beef strips into a large resealable plastic bag or a shallow dish.

Pour the prepared marinade over the beef, ensuring that each strip is well-coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate the meat.

If using a dehydrator, preheat it according to the manufacturer's instructions. If using an oven, preheat it to the lowest possible temperature.

Remove the marinated beef from the refrigerator and drain off any excess marinade. Pat the beef strips dry with paper towels.

Arrange the beef strips on the dehydrator trays or oven racks, ensuring they are not touching to allow proper airflow.

If using a dehydrator, follow the manufacturer's instructions for drying beef jerky. Typically, it takes 4-6 hours at 160°F (70°C).

If using an oven, prop the oven door open slightly to allow moisture to escape. Bake the beef strips for 4-6 hours at the lowest possible temperature, checking periodically until the jerky reaches your desired level of dryness.

Once the beef jerky is dry and firm but still pliable, remove it from the dehydrator or oven.

Allow the jerky to cool completely before storing it in airtight containers or resealable bags. Store in a cool, dry place.