2 pounds very lean ground beef
1/2 cup soy sauce
1 tablespoon ground allspice
4 tablespoons sugar
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 tablespoon liquid smoke
Form the ground beef into flat strips about 5 x 1 1/2-inches and 1/4-inch thick. Place in a single layer in a shallow dish.
Combine the soy sauce, allspice, sugar, ginger, garlic, and liquid smoke in a small dish or measuring cup. Mix well then drizzle evenly over the meat strips, turning the meat over to coat on both sides. Pour any remaining marinade over all.
Cover the dish tightly and place in the refrigerator for 6-12 hours to marinate. Turn the meat strips occasionally to make sure all sides are coated.
Add the meat to the dehydrator as recommended by the machine manufacturer. Dehydrate until dry, blotting off any excess oil that forms as needed with a paper towel. Drying time will depend on the moisture content of the meat so times will vary. Start checking after 4-5 hours.
Store the beef jerky in an airtight container.
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