Wood Fire Smoked Beef Jerky - Honey Pepper

I flash grill the meat before I dry it out slowly. I like to start cooking about 250 F, rotating and flipping the jerky. As soon as it has that "cooked" look to it, I drop the temp to about 150 F
This process takes about 4-5 hours.
I used salt, black pepper and honey for a quick marinade, for better results do it overnight. I also added a touch more honey when it was done and shook it in a bag.
It's a sticky, delicious, barbecued jerky mess, and it's delicious. Huge flavor in the smallest bite.
Thank you for watching!