Slice the meat between ⅛ and ¼ inch thick with the grain or against.

In a large bowl, combine the all ingredents and whisk until evenly combined and dissolved.

Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag or bowl and marinate in the refrigerator for at least 12 hours or overnight.

Very important to dry the meat before smoking. I use a few sheets of paper towel as seen in my video(see below)

Arrange the marinated meat on the wire racks in a single layer. smoke 160f, until the meat is dried out, 3 to 5 hours. To determine if the jerky is thoroughly dried out, take a piece out of the smoker and bend. It should bend but not rip.

Remove and let cool.