Combine the liquid aminos, Worcestershire sauce, brown sugar, chili garlic sauce, garlic powder, onion powder, black pepper, and Uncle Steve’s South Texas Red seasoning. Whisk the ingredients together until well combined.

Place the thinly sliced top round beef into the marinade, ensuring each piece is coated evenly. For optimal flavor infusion, marinate the beef for a minimum of 4 hours in the refrigerator, or preferably overnight.

After marinating, remove the beef from the refrigerator and pat it dry with paper towels to remove excess moisture. Arrange the beef slices on a jerky rack, leaving some space between each slice for air circulation.

If desired, sprinkle additional seasoning, such as Uncle Steve’s South Texas Red or your favorite barbecue seasoning, over the beef slices for extra flavor.

Preheat your smoker to 150 degrees Fahrenheit and prepare it with your choice of wood pellets for smoking. Hickory, oak, or cherry wood pellets work well for this recipe.

Once the smoker is ready, place the jerky rack inside and smoke the beef slices for 2-3 hours, or until they reach your desired level of dryness and flavor. Rotate the slices occasionally for even smoking.

After smoking, allow the jerky to cool before indulging in its flavorful goodness. Enjoy as a savory snack or incorporate it into your favorite recipes for an added kick of flavor.