With a sharp knife, trim the silver skin/fat off of top round beef.
Then slice the meat to a length of choice by cutting against the grain.
In a bowl ,mix water with cure and seasonings according to packaging.(Ours called for 1/2 cup of water per pound with 1/4 tsp cure, 3 1/2 tbsp seasoning.)
In large Zip Lock Bags place the meat and add the water/cure/seasoning mixture dividing evenly into the bags.
Release air out of bags and seal. Refrigerate.
Let the meat soak in cure for a minimum of 8 hours up to 24 hours.
When ready to start the smoking process, heat the smoker up to 180 degrees.
Place the jerky onto the grates of the smoker.
Smoke at 180 degrees for about 3- 4 hours.
Once finished smoking, let cool completely.
Then place into airtight containers or Zip lock bags for storage in the refrigerator.
