Homemade Beef Jerky (Savory Flavor)

1. In a non-reactive container (such as a Ziploc bag or a glass bowl covered with plastic wrap), whisk together the ingredients for the Savory Beef Jerky marinade: 1 cup Worcestershire, 1/4 cup Maggi Seasoning, 1/4 cup Cholula Chipotle hot sauce, 2 tbsp garlic powder, 1 tbsp finely ground black pepper, and 1 tbsp onion powder. Set aside.
2. Thinly slice 2 lbs of beef (Flank steak, bottom/top round, sirloin, or Venison). Partially freezing the meat prior to slicing can make it easier to achieve consistently thick slices. Note that thicker slices will take longer to dehydrate.
3. Submerge the sliced beef into the prepared marinade. Ensure each piece is completely saturated by giving the jerky a stir a few times while marinating. Marinate for 24 to 48 hours in the refrigerator.
4. Preheat your grill to 225°F. If available, use a "super smoke" setting.
5. Lay slices of beef onto mesh baking racks, ensuring to leave room between slices for adequate airflow to provide the best wood-fired flavor. To maximize grill space, you can place mesh baking racks one on top of another using balls of foil in the corners to lift them up, ensuring airflow between meat layers.
6. Smoke for 2 1/2 to 3 1/2 hours, adjusting the time based on your thickness of slices and your preference for a more tender or dryer jerky.
7. Remove the jerky from the grill and blot off any excess moisture with paper towels.
8. For storage, it is recommended to make snack packs of the jerky and freeze or refrigerate it. In a non-commercial setting, jerky should not be left out at room temperature to keep bacteria count down. It typically lasts a couple of weeks when properly stored.