- 2 cups teriyaki sauce
- 1 cup soy sauce
- 1 cup brown sugar
- 1 dash Worcestershire sauce
- 1/4 pound fresh pineapple, peeled
- 2 cloves garlic
- 2 pounds beef round, cut into 1/2-inch thick strips
- Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
- Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
- Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.