Pour a can of zevia into a gallon size ziplock bag and add the soy sauce, rice wine vinegar, liquid smoke and add the seasonings.

Trim the top round of any excess fat and cut into strips to your desired size. We like them on the smaller side for easy grab and go!

Add the cut up strips into the marinade and shake around. Seal the bag (removing any excess air) and place the bag into a bowl so there is no leakage.

Place the bowl into the fridge for at least 4 hours and up to 24 hours.

Once the meat has marinated remove the bowl from the fridge and pat the strips dry with paper towels (the marinade will have already penetrated the meat enough!).

Using the bamboo skewers pierce the tip of the meat so you have anywhere from 5-7 pieces of meat hanging from each skewer.

Set your oven to its lowest setting (we did 170 degrees) and hang the skewers through the grates in the oven so the strips are hanging.

Bake for 4 hours (for thicker strips you may need to bake longer), remove from oven and serve immediately or store in the fridge up to 1 month.

NOTE: 3lbs raw meat will yield 1lb cooked jerky.