How to make smoked beef jerky in the alto-shaam ctp oven

Cut up flank steak and remove excess fat.

Coat flank steak with dry rub and place into the cooler for 24 hours.

Soak wood chips for a minimum of 10 minutes.

Place wood chips into the CTP smoker box and attach inside the oven.

Put ice into a pan and slide it on the racks or on the wire shelf directly above the smoker box.

Lay refrigerated flank steak onto an icing rack.

Cold smoke for 1 hour 15 minutes.

When ready, remove smoker box and ice tray if planning to dehydrate right away.

Dehydrate at 140F (60C) using the dehydrate mode for 25-27 hours.