Your favorite steak seasoning (salt and pepper style)
Sirloin, flank or skirt steak
Mix all liquid ingredients together in a glass baking dish (approx. 9 x 13 x 2 1/4 inches)
Cut the steak (with the grain) into 1/4 strips.
Place the steak into the baking dish with the liquid ingredients and cover with plastic kitchen wrap.
Refrigerate overnight (or 6 - 8 hours).
Lay the strips of meat on a smoker mat (frog mat).
Pat the steak dry with paper towels.
Sprinkle generously with the seasoning.
Heat the smoker to 180°F.
Smoke the jerky for about 1 1/2 - 2 hours or until the meat reaches the consistency that you like
(I prefer mine to be softer, so I cook it less). Be sure that the meat is completely cooked to ensure longevity.