Hoisin sauce is found in Chinese food section of food stores.
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Slice the meat into thin slices as for other jerky receipes. Using
the blunt edge of a cup or similar object "pound" out the meat
without tearing it. Sprinkle with pepper. Roll in 3 parts sugar to
1 part salt. Cover and refrigerate for 24hrs. Add the soy and Hoisin
sauce (and other spices if desired) to the juice in the dish. Stir
to mix the meat with the marinade. Refridgerate another 24 hours.
Dry as for other jerky.