Directions

Preparation

1. Mix jerky seasoning and cure with 1 cup of water until well combined.

2. Slice the beef against the grain into 1/4” to 3/8” slices (using a meat slicer yields the best results).

3. Toss the sliced meat with the jerky marinade in a bowl until well coated.

4. Transfer the meat to a resealable plastic bag and refrigerate for 5 hours.

5. After 5 hours, remove the jerky from the fridge, rinse it, and pat it dry.

6. Arrange the meat on racks in a single layer and let it rest at room temperature while the smoker preheats.

7. Line the smoker drip tray with fresh aluminum.

Smoking Procedure

1. Preheat the smoker to 110°F with dampers open.

2. Once smoker preheats, place the jerky on racks and into the smoker and dry for 1 hour at 110°F.

3. After 1 hour, Increase the smoker temperature to 165°F and smoke for 4 1/2 to 6 hours, adjusting or desired dryness.

4. Fill a pan 3/4 full with dampened sawdust, shape into a funnel, and place it on the smoke burner for the first 3 1/2 hours.

5. Once desired dryness is reached, remove jerky from the smoker and let it cool to room temperature.

6. Package the jerky once its temperature drops below 40°F.