You start with a 3 lb. top round, USDA choice, but in very thin strips. Remove all fat from the meat. Put 1/2 inch thick layer or beef in stone crock, sprinkle with salt, pepper and liquid barbecue smoke. Repeat, using all the beef. Weight down and leave overnight. Drain and dry with paper towel. Place strips on racks in oven. Set oven at 150 degrees F. for 4 to 11 hours. (Length of time you dry in oven depends on how dry you like your jerky.)