Choose lean cuts of meat like London broil, eye of round, bottom round and flank steak.

Apple and cherry woods add mild, sweet flavor.

Hickory wood will add a hint of bacon.

Mesquite wood is a traditional smoking wood, but it can be strong. Add a little apple or cherry to tone it down.

Blending apple or cherry wood with hickory will help balance out the sweet and bacony flavors.

Use mesquite, hickory, pecan or alder wood chips to best complement the meat.

Store the jerky in a Ziplock in a cool place. If you’ve made too much, homemade smoked jerky will usually last about 3 months in the freezer.

When placing the meat in your smoker, a little touching is fine, but don’t overlap the meat. Use multiple racks instead of forcing all the pieces of meat onto one rack.