3# Eye of round, or bottom round roast (sliced with the grain 1/4" for tender jerky, against the grain for chewy jerky) then cut in strips
3/4 - C Low Sodium Teriyaki Sauce
1/4 - C Low Sodium Soy Sauce
1-1/2 t Garlic Powder
1-1/2 t Onion Powder
2 t - Black Pepper (salad / course grind)
2 T Brown Sugar
1 t Ground Cayenne (Omit if you don't like a small kick, or reduce or add to your heat level)
1 t Cure #1 (prague powder) pink salt etc.. VERY IMPORTANT!!! can be purchased at www.spicejungle.com
Marinate/Cure meat in fridge for at least 24 hours up to 36. Set smoker at 165, since this is a low and slow smoke process it is very important to have Cure#1 in marinade. I place my jerky strips on bradley racks and smoke with apple/cherry mixture for about 4 hrs. At this point you can kill the smoke and continue to dry in the smoker at 165 or transfer to a food dehydrator or oven until your desired doneness, This stuff doesn't last long in my house......myself, wife, and kids LOVE it!
I usually vacuum seal what hasn't already been gobbled up or put in ziplocks.. Will keep about a week room temp.