Cut any excess of fat from your lean beef. Then, with a sharp knife, cut slices of beef against the grain into pieces of about 4 mm thick.
Mix the ingredients for the marinade. Place the strips of beef in a mixing bowl or vacuum bag and pour over the marinade.
Leave to marinate for 3 hours in vacuum or for 12 hours in a normal mixing bowl.
Pat the strips dry and spread over the grid of your smoker. Smoke the beef jerky at a temperature of 75°C until they obtain the desired texture. When holding one end between the two fingers, the jerky should remain stiff. When bending, it should not break immediately.