Beef Jerky Marinade:
3 tbs. lite Soy Sauce
1 tbs. rice-wine vinegar
2 tbs. sugar
1 tsp. Hoisin Sauce
1 clove minced garlic
1 tbs. minced onion
1 tbs. sesame oil
1/4 tsp crushed red pepper
1/4 tsp. coarse-grind black pepper.
2 drops Mesquite Liquid Smoke.
Taste the marinade and adjust the flavors to your tastes.
Cut 1 lb. flank steak, or beef tri-tip against the grain into bacon thickness strios., about 4 inches long. Place into a plastic freezer bag. Pour in the marinade; massage it to coat all of the neat; and place in the fridge overnight. Next day, remove the strips to a oiled rack in a shallow baking pan. Set oven to its lowest temperature and place in the oven. Let dry in the oven until it has the consistency of jerky. You aren't really baking the jerky. You want it to just barely cook, if at all. You are drying out the meat strips. If your oven won't go below 170' F., shut it off every 20 minutes and open the oven door for about3 minutes. Then restart the oven and repeat.
Enjoy your jerky.
Seeeeya; Chief Longwind of the North