Tenderize Beef (0.5 pound) by pounding it thin.
Add Canola Oil (1 tablespoon), Rice Vinegar (2 teaspoon), Soy Sauce (1 tablespoon), Toasted Sesame Oil (2 teaspoon), Sriracha (2 teaspoon), Brown Sugar (2 teaspoon), Ground Ginger (1 1/2 teaspoon) and Small Minced Garlic (1 clove) in one bowl. Stir together.
Mix in the beef. Finish with Kosher Salt (1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon)
Add Extra-Virgin Olive Oil (1 tablespoon), Apple Cider Vinegar (1/2 tablespoon), Bourbon (1 teaspoon), Worcestershire Sauce (3 teaspoon), Pure Maple Syrup (2 teaspoon), Ketchup (1 tablespoon), Liquid Smoke (1/2 teaspoon) and Hot Sauce (2 teaspoon) in another bowl.
Add in Small Minced Garlic (1 clove) and stir it up.
Add in the beef. Finish with Kosher Salt (1 teaspoon) and Freshly Ground Black Pepper (to taste). Mix!
Marinade for 24 hours.
Spread out meat on dehydrator trays, then set dehydrator to 5.5 hours at 160 degrees F (70 degrees C) to dry pieces. It will last about a week in a Ziploc bag or mason jar. To make sure the beef jerky is ready, tear off a piece of dehydrated beef to check for redness (rawness).
Remove excess grease by patting jerky dry with paper towels after it is dehydrated. Serve and enjoy!