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 molasses, maple syrup, sugar, liquid smoke, salt, pepper and cold water in a medium size bowl or ziplock bag. Mix well. *Use a blender makes this easy and well mixed.

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 pierce one end of each jerky strip with a toothpick.

Line the bottom of your oven with aluminum foil for easy clean up.

Put the top rack of your oven to the highest mount and hang the jerky. You can lay flat on a rack as well instead of hanging if you prefer.

Dry at 170 degrees for 6 hours with the oven door cracked.

Jerky will be finished when it bends and cracks but does not break in half.