Wrap the trimmed beef in plastic wrap and freeze for about 2 hours until it's almost solid but not completely frozen.

Remove the semi-frozen meat from the freezer and slice it with the grain into 1/8-inch thick pieces.

Arrange the sliced beef in a shallow dish for marinating.

In a saucepan, combine the soy sauce, dry sherry, stock, rice wine vinegar, brown sugar, ginger, garlic, and black pepper.

Bring the marinade mixture to a boil, then allow it to cool completely.

Pour the cooled marinade over the sliced meat and refrigerate overnight, stirring once or twice to ensure even flavor distribution.

Preheat your oven to 250°F and line the bottom with foil to catch any drips.

Pat the marinated meat dry with paper towels.

Arrange the meat slices in a single layer on a roasting rack, ensuring they don't overlap.

Place the rack in the preheated oven, then immediately reduce the heat to 150°F.

Let the meat dry slowly for about 8 hours, or until the jerky is stiff but still bendable.

Once fully dried, store your homemade jerky in an airtight container in the refrigerator.