1. Prepare the Beef

1. Trim any excess fat from the beef (fat can cause jerky to spoil faster).
2. Slice the beef into ¼-inch thick strips against the grain for a tender bite. If you prefer chewier jerky, slice with the grain.

2. Make the Marinade

1. In a large bowl or zip-top bag, whisk together Bachan’s Japanese BBQ Sauce, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes.
2. Add the sliced beef to the marinade, ensuring all pieces are coated.
3. Cover and refrigerate for at least 6 hours (or overnight for maximum flavor).

3. Preheat the Smoker

1. Set your smoker to 165-175°F and use wood like hickory, apple, or cherry for a mild smoky flavor.
2. Lightly oil the grates or use a jerky rack to prevent sticking.

4. Smoke the Jerky

1. Remove the beef from the marinade and pat dry with paper towels to remove excess moisture.
2. Arrange the beef strips on the smoker grates, leaving space between each piece for air circulation.
3. Smoke for 4-6 hours, checking occasionally until the jerky is firm but still slightly flexible (not brittle).

5. Cool & Store

1. Remove the jerky from the smoker and let it cool at room temperature for 30 minutes.
2. Store in an airtight container or vacuum-sealed bag.
   • Refrigerated: Up to 2 weeks
   • Frozen: Up to 3 months