Step 1: Partially freeze the meat, 30 to 60 minutes. (This facilitates slicing.) Trim off any fat or silverskin, then cut the meat against the grain into 1/4-inch-thick slices using a sharp knife. Or, ask your butcher to do this for you on a meat slicer.

Step 2: Place the meat in a large resealable plastic bag. Add the Jerky Marinade, seal the bad then massage the bag to make sure each strip of meat is coated. Place the bag in a mixing bowl (to contain any potential leaks), and refrigerate for at least 8 hours and up to 24—the longer, the richer the flavor. Turn the bag every few hours to ensure the meat marinates evenly.

Step 3: When ready to cook, drain the meat in a colander, discarding the marinade. Arrange the meat slices on a wire rack over a sheet pan and blot dry with paper towels.

Step 4: Set up your smoker according to the manufacturer’s directions and preheat to 200° F. Add the wood as specified by the manufacturer. Lightly oil the smoker racks. Arrange the meat strips in a single layer on the racks. Smoke until the jerky is dry, but still somewhat pliant, 3 to 4 hours. Transfer to a wire rack to cool to room temperature, then place the jerky in a sealed container or resealable plastic bag. The jerky will keep for at least 1 week in the refrigerator.