Homemade Teriyaki Jerky

1/2 cup soy sauce
1/4 cup Mirin or sweet cooking wine
1/4 cup teriyaki marinade
2 Tblsp. sugar
3 coins (each about 1/4" thick) or 2 tsp. fresh ginger or powdered ginger
1 crushed garlic clove
1/2 tsp. onion powder
1/2 tsp. black pepper
2 lbs. trimmed beef top or bottom round, sirloin tip, flank steak, or wild game - partially frozen
1 tsp. liquid smoke
1 Tblsp. Grill Mates Montreal Steak Seasoning
1 Tblsp. "The Salt Lick" dry rub (or dry rub of choice)

Plan ahead!  This recipe requires marinating overnight.

Combine all ingredients except meat in a gallon-size Ziploc bag.

With a sharp knife, slice beef into 1/4" thick slices AGAINST the grain.  Trim off any fat or connective tissue.

Put beef slices into bag of marinade; seal and massage marinade into meat to coat completely.  Refrigerate overnight.

For smoker:  start smoker on "Smoke" with lid open for 4-5 minutes or until fire is established..  Remove meat from marinade and discard the marinade.  Pat dry with paper towels if needed.  Smoke for 4-5 hours or until the jerky is dry but chewy and still pliant when bent.  Immediately transfer the jerky to a Ziploc bag and let it rest for an hour at room temperature.  This will help the jerky stay soft and chewy as any condensation in the bag will be reabsorbed by the jerky.  Squeeze the air out of the bag and keep the jerky in the refrigerator.