1 Cutting against the grain of the meat, slice into strips 1" wide and 1/4” thick, removing all fat as you slice.

2 In a medium bowl or zip top bag, thoroughly mix aminos, fish sauce, honey, onion powder, garlic powder and black pepper. Add meat and marinate overnight in the refrigerator.

3 Set your smoker to 175°F. Add wood chips (apple is pretty great)

4 When your smoker reaches 175°F, add meat slices. You can skewer the meat and hang the skewers from a rack or lay them flat.

HOT TIP

When placing the meat in your smoker, don’t overlap the meat. Use multiple racks to allow for space between the slices.

5 Smoke until the meat is firm, about 2-3 hours. If it’s floppy or limp, put it back in the smoker and keep checking. Cook time varies based on weather conditions and the thickness of meat slices.

HOT TIP

Check for doneness at the 2-hour mark, then every hour and more frequently as it gets closer to done. Remove slices as they are done to prevent overcooking.