Clean meat.  ensure you remove all fat as the fat will go rancid over time.

Slice the meat across grain about a 1/4 inch width

Add all ingredients together (excluding meat) and stir until blended

Place the sliced meat into a non reactive dish (flat baking glass dish works best)and pour marinade over meat and mix well.Refrigerate meat covered with plastic wrap for 12 to 24 hours

Turn meat over 1/2 way through marination process to make sure all surfaces of meat are coated. 

Remove from marinade and place flat on baking or smoke racks.Try to avoid them touching one another during drying.  You may have do do several batches.

Place in oven at 170c to a max of 200c.  The lower the better. Flip meat over after an hour, then dry for one more hour.

The meat is done when you can bend it and it does break. May have some cracking.

At this point if you wish you can cold smoke for 15 mins max. Use hickory wood.  If you smoke for to long the meat will have a acidic taste.  Best to do the first batch at 5 mins then test a piece after 15 mins to decide if you wish to smoke more on the second batch.

After smoking leave out on counter for 15 mins before packaging in vac packs.

You can freeze for later use if you vac pack them.