Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.

While the meat is in the freezer, combine the Prague Powder #1, sea salt, cane sugar, liquid smoke, red peper, and cold water in a medium size bowl or ziplock bag. Mix well.

Remove the meat from the freezer and slice ¼" strips against the grain. Cut with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for evenly sliced strips.

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

After the meat has finished marinating, remove from refrigerator and strain excess marinade.

Place jerky strips in a bowl, add second tablespoon of red pepper, and mix well with your hands.

Dry with your favorite jerky making method. A dehydrator was used with this recipe and dried for 5 hours at 145 degrees.

The jerky is finished when it bends and cracks, but does not break in half.