The recipe that we use for the beef jerky is actually for Korean Short Ribs (Khalbi). For the jerky don’t add any oil.
1 ½ cup soy sauce
¾ cup sugar
3 Tbsp. oil
4 cloves crushed garlic
½ finger crushed ginger
¼ cup chopped green onions
Mix together and soak meat for 1-2 hours turning meat often (we usually soak jerky at least overnight, the longer the better). For ribs broil or grill meat. For Jerky place on a dehydrator until done.
Lots of different kinds of meat can be used for jerky; the best are lean meat with little or no fat. London broil, brisket, etc.