Choose lean meat such as beef round, flank, or sirloin
Trim all visible fat and connective tissue
Slice meat thinly, about 1/8 to 1/4 inch thick
Cut against the grain for easier chewing
Freeze meat slightly before slicing for cleaner cuts
Mix a marinade with salt, soy sauce, Worcestershire sauce, pepper, garlic, and optional sugar or spices
Marinate the meat in the refrigerator for 6 to 24 hours
Drain the meat and pat it dry before smoking
Preheat the smoker to 160°F to 180°F
Use mild wood such as hickory, oak, apple, or cherry
Arrange meat strips in a single layer with space between pieces
Smoke until the jerky is dry, firm, and bends without breaking, usually 4 to 8 hours
Rotate trays or racks if needed for even drying
Check for doneness by cooling a piece and bending it
Remove jerky from the smoker and cool completely
Store in an airtight container or vacuum-sealed bag
Refrigerate for longer storage or freeze for extended storage