Simple Sweet & Savory Jerky

In a non reactive container whisk all marinade ingredients. Thinly slice 2 lbs of beef across the grain, ideally 1/8” - max 1/4”. Partially freeze the meat prior to slicing to make consistent thickness easier. Submerge the sliced beef into the jerky marinade for 24 to 48 hours. Preheat your grill from 180-225°F; if available, use super smoke for more woodfired flavor. Lay slices of beef onto mesh Bakers racks, ensuring to leave room between slices for optimal airflow and flavor. Smoke for 2 1/2 to 3 1/2 hours depending on your thickness and personal preference for tender or drier jerky. Remember, the jerky will tighten up a bit more when it is removed from the grill. When done, remove from grill and blot off any excess moisture with paper towels. Place jerky into layers of plastic wrap & vac seal, if possible. Store in the freezer or fridge. It is not recommended to leave jerky out at room temperature in a non-commercial setting.