• Create the teriyaki recipe in the above mentioned link.

Beef Jerky

• Take a sharp boning knife like my forged boning knife and use this knife to inspect your beef and take off as much fat and silverskin from the outside as you can. Because jerky is suppose to be lean because fat cannot be stored as long as lean dried beef. this is mainly because fat does not dry that easily.
• Take a bigger knife like my butchers knife and start making thin slices. Huge pro tip here; make sure that your beef is very cold or maybe even a little bit frozen. That helps to make those cuts thinner and more straight.
• Keep your stack of jerky on the cutting board and pour that entire pan of Teriyaki Sauce on top of the beef jerky.
• Rub it in with your hands and make sure it's all covered.
• Put it in a ziplock bag, zip it and shake it carefully before placing it in the fridge for 4 hours to marinade.

Smoking

• You need a proper smoker for this recipe but even more important; something that can keep a low temperature. On my Burnhard that means i'm turning on the smoke setting which is around 65 degrees celcius. You can do this in your oven if it can hit 65 but you will end up with jerky that has no smoke profile which is a big no no for me.
• Place all the slices on a cooling rack and make sure NOTHING touches each other.

Flavor Ideas

• Because i had so much i experimented a little bit after i filled up one rack with the standard Teriyaki flavoured Beef Jerky.
• I added White pena pepper to a small batch.
• I added PitmasterX’s Classic BBQ rub to a small batch.
• I added Don Marco's Bacon punch to a small batch.
• And of course one with chili flakes.

Smoking

• Place all the trays in the smoker and leave it to smoke for around 3 hours.
• Now you have that Jerky pull and the meat has completely dried out. This is done and if you want to know which experimental jerky was best ill give you a hint in the video.