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Beef jekey has been survival food, late night treats, a cure for the munchies, walking trail treats and just a damn nice treat plus so much more for centuries. So here's a version to tickle the tastebuds from the kitchens (or smoke house) of  TJFoxxxx

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Lower Sodium Jerky

~1 lb lean beef, cut into strips

3 oz dark brown sugar
1/4 tsp cayenne pepper
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp pepper flakes
4 fl oz Lower Sodium Soy Sauce
4 fl oz water

Mix liquid and dry ingredients and pour over the beef strips in a small bowl. Let soak overnight.

Smoke at 140 F for three to five hours, until desired dryness is reached.

Notes:

1. Any decent butcher will gladly slice your lean beef for you. If you insist on purchasing beef from a grocery store, you can freeze it for a few hours, then slice with a sharp knife.

2. Adjust spices to your taste. If you like spicier jerky, add more cayenne and pepper flakes. If you're a spice wimp, reduce the amount.

3. This has no added nitrates. It keeps well in a refrigerator. It should keep for several weeks, but mine is usually eaten before then.

4. If you want a more flavorful jerky, omit the water, and add more soy sauce.

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Allergy warning – recipe contains soy products