What's stopping you from making some? Ain't nothing to it! Ideally you will use a smoker, but you can build a smoker if you need to. You can mix up marinade, or dry rub. Dry rub smokes dry faster, with distinct flavor bites. Marinade makes for a more tender strip with consistent taste.
Smoking temps are really low for jerky, you don't want to cook the meat. I'm going to use oak and hickory for the "original" recipe, and toss some bay leaves on cherry for the teriyaki for a sweet/spicy kick.
Top secret tip...I don't like making jerky laying down on smoker racks. It tends to sag through, or sticks to the wire. Use metal grill skewers to string up a bunch of meat strips (about 1/2" from the top end of the strip), then lower the skewer over the smoker rack at right angles to the wires on the rack. Guide the meat strips between the grids and they get great smoke coverage and no sticking. When done, hold the rack over a baking sheet, and work the skewer out.
Don't use bamboo skewers, they are too weak and leave splinters.
. She's like I don't want that to happen to me so I better produce!
