How to make Beef Jerky

This is what I use to create beef jerky...I'm happy to share the recipe;

Kombucha,
Soy sauce,
Worcestershire sauce,
Apple juice,
Pepper,
Salt,
Paprika,
Chilli Powder,
Coriander,
Garlic powder,
Onion powder,
Mountain Pepper,
Ginger,
Cinnamon,
Fennel.
Pear wood, Tas Oak, and Black Wattle smoke.

Method;
Slice eye of the round against the grain into inch wide discs. Then slice it as thinly as desired. As you slice, season lightly with salt and pepper, and layer it in a sufficiently large tub.

Once all the meat is sliced, marinade over night in;
Strong vinegary kombucha, Soy sauce, Worcestershire sauce, Apple cider vinegar, and Apple juice.

The following day, season generously with the following finely ground spices;
Paprika, Chilli Powder, Coriander, Garlic powder, Onion powder,
Tas Mountain Pepper, Ginger, Cinnamon, Fennel.

Smoke for between 4 and 8 hours at 60°C to 80°C (140F - 178F), depending on where in your smoker, and how consistent the heat is through it. You're looking for it to go slightly past a deep mahogany colour and for the desired texture.

I used Pear and Tas Oak to smoke. Pear adds a sweet fruitiness, Tas-Oak is a native hardwood that adds a unique subtle dry smoke flavour.