Remove the beef from the freezer when firm but not frozen solid, about 45 minutes (this allows the meat to be cut thinner). Slice the beef as thin as possible with a sharp knife. Note: If frozen too hard it will be hard to cut and quickly blunt the knife.
Marinade
In a plastic bag add the soy sauce, Worcestershire sauce, Ponzu sauce, amino seasoning, onion powder, granulated garlic, black pepper, brown sugar, and liquid smoke (if using).
Jerky
Place the beef in the marinade one at a time to ensure that the beef is covered completely. Chill and leave for 8 hours.
Lay the beef out on the drying racks of a cold smoker or a dehydrator. Leave space for the hot air to easily circulate around the meat.
Set the cold smoker or dehydrator to 170 degrees F (75 degrees C) and dry for 4 hours or until your preferred level of moisture is reached.
Note
These are designed to be stored in a fridge for not more than 7 days and are not considered shelf-stable jerky, which has more specific instructions around fat content of meat, ingredient science, and finished moisture levels.