Slice a partially frozen roast, or round steak against the grain with an electric knife, meat slicer, or good kitchen knife (Avoid meat that has fat in it as it will turn rancid, or you can cut the fat out). Slice to approximately 1/8-1/4 inch thickness. This is jerky, it doesn't need to be perfect. Place all of the meat into a plastic container or ziplock bag. Add marinade and let soak for about 24 hours. Put the slices onto the plastic rack in a dehydrator. Do not let the meat touch. Turn the dehydrator to 150 degrees. After one hour turn the meat so that the other side is facing up. It usually only takes 2 hours, so keep an eye on it.
Marinade
3/4 cup soy sauce
1/2 cup sugar
1 clove garlic, minced
1 tsp ground ginger
Combine above ingredients. Does Not need to be refrigerated.
For Chipotle Teriyaki, pulverize 2 chipotle peppers from a can of Embasa brand chipotle in adobo sauce into the above marinade. Freeze the rest of the peppers in small ziplock bags in quantities of 2 peppers for future jerky.
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