Step 1

Slice your roast into 1/4" slices. To make this easier, partially freeze the meat for about an hour and a half first.

Step 2

In a large, non-reactive bowl combine organic soy sauce, worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper and apple cider vinegar using a whisk.

Step 3

After your marinade is mixed, you can place the meat in the bowl, stirring it around to coat. Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be.

Step 4

Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.

Step 5

Smoke your jerky for about 2 hours and begin checking after that. You want it pliable and chewy, but not a rock. For our 1/4" venison slices it took about 3 hours. It should take no more than 4.

Step 6

As pieces become done, you can carefully remove them from the smoker and allow the other to finish drying.

Step 7

Allow jerky to completely cool before storing in a tightly closed container for up to 2 months.