In a bowl, mix the dark beer, soy sauce, Worcestershire sauce, 2 tablespoons of the black pepper, brown sugar, curing salt and garlic salt.

Trim any excess fat off of the beef and slice the meat into 1/4 inch thick slices against the grain.

Place the slices into a resealable plastic bag and pour the bowl mixture over the beef, squeezing the bag so that it all gets coated with the marinade. Seal the bag and refrigerate overnight.

The next day, set your smoker temperature to 180°F (82°C) and preheat it.

Take the meat out of the fridge and discard the marinade.

Pat dry the slices with paper towels and add them to the smoker racks.

Smoke the meat for 4 to 5 hours or until the jerky is dry but still chewy. You can use hickory bisquettes for this recipe.

Then, remove the jerky from the smoker and transfer to a resealable plastic bag while it's still warm. Let it rest for an hour at room temperature with the bag open.