The amount of marinade can treat up to 4 pounds of meat. Your yield should be approximately 2 pounds of "Quality" beef jerky.

Place meat in freezer for about 1 hour; having the meat slightly frozen will help with slicing. Cut meat into equal rectangular blocks to help the meat freeze quicker and more evenly. Do not let meat get frozen solid.

Combine remaining ingredients in medium sized bowl. Increase or decrease ingredients based on your preferred flavor profile (spicy, acidic, peppery) or tons of sugar if you like that terri"yuki" junk. Taste you marinade.

When meat is firm/frosted; slice meat into 1/4" thick by 1" wide rectangular strips. Lay strips out loosely in separate large container or baking dish. If a strip feels too thick, use a meat mallet (gently).

Pour marinade over strips of meat. Gently massage marinade into meat ensuring each piece gets evenly coated. Let meat stand in marinade for 5 - 10 minutes. Taste the meat.

Marinade may be drained or allowed to run off meat as you pick strips out of marinade mixture. Place meat on dehydrater tray or cooling rack (if using oven); sprinkle and gently press Red Pepper Flakes onto meat strips. Leave space between strips of meat to allow air flow.

Allow dehydrater to run for about 12 hours; rotating trays as desired for even drying. Drying times will vary depending on how wide the vents are opened. If using an oven, set for the lowest temperature and prop door open.