Teriyaki Glazed Beef Jerky

1.Slice the beef against the grain into thin strips, about 1/4 inch thick. For easier slicing, partially freeze the beef for about 1 hour before cutting.

2.In a large bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, sesame oil, garlic powder, onion powder, ground ginger, black pepper, red pepper flakes, and water until the sugar is dissolved.

3.Add the beef strips to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.

4.Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire rack on top.

5.Remove the beef strips from the marinade, shaking off excess liquid, and arrange them in a single layer on the wire rack.

6.Place the baking sheet in the oven and dry the beef for 3-4 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable.

7.Remove from the oven and let cool completely before storing in an airtight container.