Teriyaki beef jerky

Slice the trimmed beef against the fiber into 3 mm thick pieces.

Mix the honey, soy sauce, grated ginger, grated garlic and diced scallion until the honey is well incorporated.

Add the beef piece by piece, which mixes more easily, and return it to the container.

Cover with plastic wrap and the lid and marinate in the fridge overnight.

Lay the pieces on a drying rack over parchment paper and a baking pan.

Dry in front of a strong fan on low about 4 hours until dry to the touch but still pliable.

Cook in a 180F oven in the middle of the rack for 1 to 2 hours; this flavour took about 1.5 hours.

Done when the light goes through the pieces; it tears easily and tastes salty and sweet.