1. Partially freeze the beef for 45–90 minutes, until firm but still sliceable.
2. Slice 1/8–1/4 inch thick, trimming away essentially all visible fat.
3. With the grain: chewier jerky.
4. Across the grain: more tender jerky.
5. Combine all marinade ingredients.
6. Add beef and refrigerate 8–18 hours, turning or mixing occasionally.

Hot-marinade step

1. Transfer the beef and all of its marinade to a saucepan.
2. Bring to a full boil, stirring and separating the strips.
3. Boil for 5 minutes.
4. Ideally check a few strips and verify 160°F internal.
5. Drain well and blot with paper towels.
6. This is the pre-drying heat treatment recommended by NCHFP; USDA likewise recommends heating beef to 160°F before dehydration.

Smoke & dry

1. Preheat Masterbuilt to 165–175°F.
2. Run your smoke tube.
3. Keep the exhaust vent open to let moisture escape.
4. Arrange strips in one layer with space between them.
5. Begin checking around 2–2 1/2 hours because your smoker is hotter than NCHFP's 140°F drying temperature.
6. Continue until a cooled test strip bends and cracks but does not snap completely apart.
7. NCHFP uses that bend-and-crack test as the finished endpoint rather than a specific drying time.
8. Flavor target: Beef first, then substantial black pepper and garlic, with just enough molasses to round off the salt and smoke. This is deliberately not sweet teriyaki jerky.