¾ cupSoy Sauce
¼ cupWorcestershire Sauce
¼ cupRice Cooking Wine
¼ cupBrown Sugar
2 to 3 tbspMirin (Japanese sweet cooking oil)
2 to 3 tbspRed Wine Vinegar or Apple Cider Vinegar or Rice Vinegar
2 to 3 tspHickory or Mesquite liquid smoke
2 to 3 tspSmoked Paprika
2 to 3 tspRed Pepper flake
1 to 3 tspGround Red Pepper
10 to 20grinds fresh Black Pepper
1 inchfresh Ginger, sliced thin
5 to 7 clovesgarlic, crushed to release oil
All of these ingredient amounts can be adjusted specially the hot and sweet ingredients. Substitute brown sugar with white sugar, maple syrup, or honey, or simply add any of these ingredients for extra sweetness (if added, adjust hot ingredients accordingly).
Make sure the marinade is to taste before you drop in the meat.
Marinate thinly sliced beef for not less than 3 hours. I usually do it over night.
Dry in dehydrator at 70C or very low oven for 6-8 hours.