Thinly slice the onion and garlic. Combine the flavoring ingredients well.
Remove any sinews or blood from the beef and slice into 5mm pieces. Lightly dry off the moisture with a paper towel.
Place all of the ingredients into a zipper-type plastic bag and place in the refrigerator overnight.
Remove the meat and wipe dry with paper towels. Place in the shadows in a dehydration net where the wind can blow on them to dry for 5 hours.
Once the moisture from the surface has dried up, line up on a smoker. Turn the heat to 60°C and heat for 1 hour to dry them out some more.
Add woodchips (I recommend cherry hickory branches) and smoke at 60°C-80°C for about 1-1 1/2 hours.
Line them up again in the dehydration net and let them dry out naturally for 1 hour.
They will be even more dried out and delicious after 2-3 days. We enjoyed it with some smoked cheese, shrimp, and scallops. Beer never tasted so good with these snacks!
Story Behind this Recipe
I wanted to smoke some foods while camping, so I easily prepared some beef jerky!
This will taste best if you use cheap red beef with no fat. Since keeping the temperature at 60°C is difficult, you can use a gas grill and thermometer. You can help keep the temperature steady by opening and shutting the lid.