Using a knife or meat slicer (preferred) slice your beef against the grain into 1/4" slices. Trim away any excess fat or membrane you come across.

Prepare your marinade by mixing all ingredients except for beef in a bowl. Stir until completely mixed.

In a storage bag, add your sliced beef and marinade mixture, ensuring all beef is submerged in the mixture. Remove as much air as possible from the bag, then seal and refrigerate for 12-24 hours.

After marinading overnight or longer, remove your beef from the marinade and use a paper towel to soak up any excess moisture on the outside of the strips. Don't worry about getting it perfectly dry, the smoker will take care of the rest. Place individual beef slices on wire or mesh rack and allow them to come to room temperature while you prep your smoker.

Get your smoker up to a temperature of 175 to 180 degrees Fahrenheit. Add your preferred wood - we like Hickory for a strong smoky flavor, or apple/cherry for a sweeter, more subtle smoke flavor.

Smoke your beef jerky until it reaches an internal temperature of 165 degrees Fahrenheit and has only a slight bend when shaken.

Remove finished jerky from smoker and place on a cooling rack until the beef returns to room temperature. Store in a sealable container or enjoy right off the rack!