Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze.

While the meat is in the freezer; combine water, worcestershire sauce, salt, garlic powder, black pepper, chipotle chili pepper, and liquid smoke in a medium size bowl or container.

Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.

Add sliced beef to the mixture and marinate in the refrigerator for 6-24 hours.

After the meat has finished marinating, remove from refrigerator and pat dry with paper towels. Sprinkle on remaining chipotle chili pepper. Add heavily for a real kick, or light for a nice spice.

Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for 3 hours at 160 degrees and another 3 hours at 95 degrees.

Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.