Strips of tender beef is marinaded in a bold, slightly spicy sauce before being slow smoked to chewy perfection.
Add all of the marinade ingredients to a small pot on the stove. Stir together until the seasonings have been completely incorporated.
Bring the sauce to a boil, reduce the heat, and let the mixture simmer for 10-15 minutes, stirring occasionally.
Remove the pot from heat, cover, and let the marinade cool completely.
Add the beef to a gallon sized zip-locking bag. Carefully pour in the marinade. Seal the bag completely, squeezing the air out as you go.
Place the bag on a platter, and spread the meat out in the bag so it's flat and completely covered.
Refrigerate for at least 8 hours, or up to overnight, flipping the bag several times so the meat soaks evenly.
Preheat your smoker to 170 degrees, using a mixture of hickory and cherry wood chips.
Pat each piece of beef between two paper towels to remove any marinade and dry completely before transferring the strips directly to the smoke racks or to cooling wracks to be set inside the smoker.
Smoke the meat for 2-4 hours, checking every hour after the first one for done-ness. You want each piece dried evenly, firm but still pliable.
Remove the cooked jerky to a clean platter and loosely cover it with foil while it 'rests'. The steam will help it retain it's moisture.
Enjoy your jerky. It makes a great high-protein snack, but don't be surprised if you have to make more than one batch because it gets eaten so quickly. The jerky will last 4-5 days in a sealed tupperware on the counter, or up to two weeks when refrigerated.
recipe adapted from Hey Grill, Hey