Remove all fat from meat.

Place meat in the freezer for 30 minutes.

Slice strips no thicker than ¼ inch for best results.

Shake bottle well before opening.

Marinate meat refrigerated in a large bowl or gallon Ziploc bag for 12-24 hours (12 is plenty), stirring occasionally. (DO NOT REUSE MARINADE).

Set up your Kamado grill for indirect cooking using a raised cooking surface.

Preheat the grill to 175°.

Hang meat vertically between rungs of the cooking surface draping the meat down below.

Slowly roast the marinated beef strips on the grill at 175 degrees until dry (6-12 hours depending on thickness).

To maintain the temperature of 175 use a device like the Flame Boss 200.

You will know when the jerky is done by touching it to see if it is "squishy" and thus holding onto moisture, or ripping a piece in half to see if it is still pink inside.

Once done remove from the grill, allow to cool, and store in a dry space.