Cut steak in strips about 1 1/2 inches wide. Slice strips into pieces 1/4 to 5/16 inch thick. (Note: if strips are partially frozen, they will be easier to slice). Marinate in mixture of above ingredients for about 12 hours in refrigerator.

Place strips of meat on smoker racks and sprinkle with black pepper (optional).

Load racks of meat into smoker and smoke approximately 10 to 12 hours using at least two pans of wood chips of your choice. I have used apple wood and alderwood chips and they were both good.

Note:
There is approximately 50 percent shrinkage in weight. I usually start with 6 lbs plus or minus and end up with about 3 lbs of finished jerky.

Recipe credit:  Wilson Stewart