Put all the marinade ingredients in a large container.
Slice the eye of round very thinly on it's lenght.
Put the slices in the marinade.
Close and refrigerate overnight, or for 2 hours.
Start your electric smoker at 140°F
Put your marinated slices of meat on the flat on the grates. I'm using a grill mat to prevent from sticking.
Smoke for 1 hours.
Increase to 175°F and smoke for 4-5 hours (or more).
The jerky should be ready when all dry and it should have a dark brown coloration with no white spot on it.
Take it out and let it cool down at room temperature.
I like to put some in vacuumed bags, it keeps them fresh longer and it's very convenient when you need a quick snack for a long day at work or during a long hike.
