BBQ Beef Recipes

Well Done With Spanky – Beef Jerky

Doesn’t everyone love a good piece of Beef Jerky? That is what we are smoking today.

• 2-5 pounds eye of round roast (sliced thin against the grain)

• 4 cloves garlic (minced)
• 1 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup honey
• 2 teaspoons onion powder
• 2 teaspoons red pepper flakes
• 2 Tablespoons black pepper
• 1 cup beer or beef stock

• 1 cup soy sauce
• 1/2 cup honey
• 1/4 cup rice vinegar
• 1 inch knob fresh ginger (sliced)
• 4 cloves garlic (sliced)
• 1 Tablespoon sesame oil
• 1 Tablespoon sesame seeds
1 teaspoon black pepper

• In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
• Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
• Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
• Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
• Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you’ve cooked it a little too long
• Place the finished jerky in a gallon zip top bag while it is still warm. Don’t seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.

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Original of the video here

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