For easier slicing place meat in freezer 30 to 60 minutes prior to slicing. This will make the meat firmer.

Using a sharp chef's knife, remove all fat from the
outside of the meat. Slice meat against the grain for easier chewing or with the grain for tougher chew. Cut slices 1/8- to 1/4-inch-thick slices. Cut into 1-inch strips if desired.

In a large mixing bowl or ziplock bag, blend all other ingredients
together (coconut aminos, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, sugar substitute, crushed red pepper flakes, siracha if using) to form the marinade.

Add sliced meat to marinade. Let the sliced meat marinade for 30 minutes up to overnight. Overnight is highly recommended for deeper flavor.

After marinading, place sliced meat on a jerky rack, cooling rack or right on the smoker grill grate.

Dry/cook jerky - oven directions and smoker directions below.

OVEN DIRECTIONS: Preheat your oven, preferably convection, to 170°F. Arrange the marinated slices on a cookie sheet with a wire cooling rack. Alternatively, use the toothpick method as described in my blog post. Bake for 3-4 hours, checking for doneness from 2 1/2 hours onwards. Depending on thickness and placement in the oven, some pieces my be ready sooner than others. You know it is done if you shake it and it doesn't bend and any white fat has melted away or turned a dark amber color.

SMOKER DIRECTIONS: Smoke at 175F. Most pieces will take 3-4 hours. Some pieces may be done before that though so start checking for doneness after 2 1/2 hours. Continue smoking until ready. You know it is done if you shake it and it doesn't bend and any white fat has melted away or turned a dark amber color.

Let jerky cool then store it in an airtight container.