Making beef jerky doesn't have to be hard. With the help of your butcher and two ingredients, you could be enjoying bulgogi beef jerky tomorrow.
Ask your butcher to slice the eye of round against the grain into 1/8 to 1/4-inch thick slices.
Place the meat in a zip-top bag. Pour in the marinade. Seal tight and massage the marinade into the meat. Refrigerate overnight.
Heat the smoker to 180 F degrees.
Arrange the beef onto wire racks. Place the racks onto the smoker and smoke for 3-4 hours.
Thicker slices may take up to 5 hours to smoke, while thinner slices may be done in 3 hours.
When you pick up the slices, you want them to be stiff. If they bend, they need more time.
Refrigerate for up to one week.