Place the flank steak into a bag and freeze until partially firm, about 15–20 minutes.

Using a sharp knife, slice with the grain into long strips. Jagged edges are fine. Separate the strips so they are not connected to help them marinate more evenly.

In a large bowl, combine the water and Tender Quick. Add the meat, making sure it is fully submerged.

Stir in the warmed honey, brown sugar, garlic powder, onion powder, Beau Monde seasoning, marjoram, hatch chili flakes, dill, Worcestershire sauce, malt vinegar, chili powder, mushroom powder, and black pepper.

Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Do not exceed 24 hours, or the Tender Quick will make the meat mushy.

Preheat the smoker to 140–160°F. Keep the temperature low so the meat dries rather than cooks.

Add apple wood chips to the smoker until you achieve 'blue smoke' (a thin bluish-grey smoke, not heavy white smoke). Smoke for the first 30 minutes, or until the smoke clears.

Continue smoking the meat for 3–6 hours, checking occasionally and removing smaller pieces as they finish so they don’t overcook.

The jerky is done when it looks mostly dry with just a slight sheen of moisture and begins to break when bent.

Cool on a rack until room temperature, then store in an airtight container for up to 1 week at room temperature or up to 2 weeks in the refrigerator.