Teriyaki Beef Jerky

1.Place the beef in the freezer for about 30 minutes to make it easier to slice thinly.

2.Once slightly firm, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick.

3.In a large mixing bowl, combine soy sauce, brown sugar, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, onion powder, black pepper, and red pepper flakes. Stir until the sugar is dissolved and the marinade is well mixed.

4.Add the beef strips to the marinade, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight for maximum flavor infusion.

5.Preheat your oven to 170°F (77°C) or the lowest setting available. Line a baking sheet with aluminum foil and place a wire rack on top.

6.Remove the beef strips from the marinade, allowing excess liquid to drip off. Arrange the strips in a single layer on the wire rack, ensuring they do not overlap.

7.Place the baking sheet in the oven and bake for 4-6 hours, flipping the strips halfway through, until the beef is dry and chewy but still slightly pliable.

8.Once dried to your liking, remove the jerky from the oven and let it cool completely on the rack before storing it in an airtight container.