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If using fresh fresh purchased meat, freeze partially for easy slicing. Slice meat approximately 1/8 inch thickness. In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk. Add beer to mixture and mix gently using a spoon. Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours. Place marinated slices on trays in dehydrator. If desired, sprinkle with additional black pepper to suit your own taste. The length of time to dehydrate depends on the type of a unit you are using. There are units available that have a built-in fan and this reduces the time by almost 50%. Generally, the time for dehydration will be from 6 hours to 16 hours. Turn the strips of jerky over and change the trays to a different level. Continue to dehydrate until slices are crispy, chewy and to your liking. Cool and store in glass containers with lid.
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Korean beef marinade — pear, soy, sesame, instant bulgogi
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Professional copper saucepan — ultimate thermal control for sauces