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Beef Jerky Recipe
This basic beef jerkey is made with round steak and seasoned with a brown sugar, garlic, and chile mixture.
Prep Time: 15 minutes
Cook Time: 1 hour
Chill: 1 hour
Total Time: 2 hours 15 minutes
Ingredients:
Jerky Marinade:
Ingredients:
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground dried red chile, New Mex or Ancho
- 1 teaspoon onion powder
Instructions:
About 2 hours before you plan to barbecue, place the meat in the
freezer
to make slicing it easier. After 30 to 40 minutes, remove the
meat from
the freezer and slice it as thin as you can with a good sharp
knife. Trim
the meat of all fat.
Combine the marinade ingredients in a large jar with a lid; shake well to combine. Place the meat
in a
plastic bag or shallow dish and pour the marinade over it. Marinate the beef
for
about 1 hour. Prepare the smoker for barbecuing, bringing the
temperature
to 200 to 220 degrees.
Remove the meat from the refrigerator, drain it, and let it sit
at room
temperature for 10 to 15 minutes. Transfer the meat to a sheet
of
heavy-duty foil, separating the pieces. Place the meat in the
coolest
part of your smoker and cook until the meat begins to blacken,
about 45
minutes. Wrap the foil loosely over the meat and continue barbecuing
for
another 1 to 1 1/4 hours, until well-dried.
Remove the jerky from the smoker and let it cool to room temperature
before serving. Refrigerate any leftovers.
Adapted from "Smoke and Spice"
