Slice the beef into 1/4 inch slices, it'll be easier if you put it in the freezer for about 45 minutes before slicing
Mix everything together in a gallon zip top bag, mix well and refrigerate over night.
Preheat smoker to 170 degrees.
Drain the meat in a colander but do not rinse.
Either spread out directly on the racks for drying or use wooden skewers to hang the slices. Place in the smoker.
If using wood pellets, get them started and add to the smoker. If using chips, add them now too. Use something light, I use a mix of mostly apple with a little hickory.
Smoke for about 2 hours then continue drying in the smoker or remove to a dehydrator. I use the smoker. Keep the temp at 170 for a total of 3 hours then lower to 150 until jerky is dehydrated to your liking. Mine takes about 4 hours total.