Teriyaki Ground Beef Jerky

1In a large mixing bowl, combine soy sauce (½ cup), brown sugar (¼ cup), rice vinegar (2 tablespoons), sesame oil (1 tablespoon), grated ginger, minced garlic (2 cloves), onion powder (1 teaspoon), black pepper (1 teaspoon), red pepper flakes (½ teaspoon), and liquid smoke. Stir until the sugar is dissolved and the marinade is well mixed.

2Add the ground beef to the marinade, using your hands or a spatula to thoroughly combine until the beef is evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

3Preheat your oven to 170°F (or the lowest setting) and line two baking sheets with aluminum foil. Place wire racks on top of each baking sheet.

4Remove the marinated beef from the refrigerator. Take small portions of the mixture and flatten them into thin strips, about 1/4 inch thick, directly on the wire racks. Ensure the strips are not touching each other to allow for even drying.

5Place the baking sheets in the preheated oven and dry the beef strips for 4-6 hours, flipping them halfway through the drying process. The jerky is done when it is dry to the touch, slightly pliable, and has a deep brown color.

6Once dried, remove the jerky from the oven and let it cool completely on the wire racks. Store the cooled jerky in an airtight container at room temperature for up to 2 weeks.