Choose lean beef cuts such as eye of round, top round, bottom round, or flank steak
Trim all visible fat
Partially freeze the beef for easier slicing
Slice the beef thinly, about 1/8 to 1/4 inch thick
Slice against the grain for a more tender jerky or with the grain for a chewier texture
Mix a marinade with salt, soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and optional brown sugar or chili flakes
Add curing salt if desired and if following a tested jerky recipe
Place the beef in the marinade
Refrigerate and marinate for 6 to 24 hours
Remove the beef from the marinade and pat dry
Arrange the slices in a single layer on smoker racks
Preheat the smoker to 160°F to 180°F
Use mild wood such as hickory, apple, cherry, or oak
Smoke the beef for 4 to 8 hours
Rotate racks if needed for even drying
Check for doneness by bending a piece; it should crack slightly but not break in half
Ensure the jerky is dry and leathery with no visible moisture
Cool the jerky completely
Store in an airtight container or vacuum-sealed bag
Refrigerate for longer storage
Freeze for extended storage