Cuts of meat that work well for jerky include: top round roast, brisket and flank steak. Portion the meat into pieces that will be easy to cut whether you prefer cross grain cuts or pieces cut with the grain. Freeze or partially freezing the meat makes it easier to slice.
1 cup soy sauce
1 cup sugar
1 cup mirin (sweet Japanese cooking wine)
1 scant tablespoon chile flakes
1 scant tablespoon black pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 chopped jalapeño pepper
Put all ingredients into the blender and blend until the sugar is dissolved.
Note: Double the amount of marinade and it will be enough for about 5 pounds of meat, it's about 3 cups of marinade to 2.5 pounds of meat.
Marinate the sliced meat overnight or for several hours, drain, and lay the pieces out flat on dehydrator trays. I use an Excalibur dehydrator.
Dehydrate on high for several hours, turning them over after about 2 hours, then checking them every hour or so until they reach the desired dryness. Drying time varies with humidity, it took mine about four hours but has taken up to 6.
I like to make it a little on the moister side, not too brittle, so I put it in an airtight container in the refrigerator after a few days if there is any leftover.