Marinated in a spicy mix and smoked low and slow to perfection: this smoked spicy beef jerky recipe is the best snack ever!
- 2 Pound trimmed beef top or bottom round, sirloin tip, flank steak or wild game
- 1 Bottle dark beer
- 1 Cup soy sauce
- 1/4 Cup Worcestershire sauce
- 4 Tablespoons coarse ground black pepper
- 3 Tablespoons brown sugar
- 1 Tablespoon curing salt
- 1/2 Teaspoon garlic salt
- In a bowl, mix the dark beer, soy sauce, Worcestershire sauce, 2 tablespoons of the black pepper, brown sugar, curing salt and garlic salt.
- Trim any excess fat off of the beef and slice the meat into 1/4 inch thick slices against the grain.
- Place the slices into a resealable plastic bag and pour the bowl mixture over the beef, squeezing bag so that it all gets coated with the marinade. Seal the bag and refrigerate overnight.
- The next day, set your smoker temperature to 180°F (82°C) and preheat it.
- Take the meat out of the fridge and discard the marinade.
- Pat dry the slices with paper towels and add them to the smoker racks.
- Smoke the meat for 4 to 5 hours or until the jerky is dry but still chewy. You can use hickory bisquettes for this recipe.
- Then, remove the jerky from the smoker and transfer to a resealable plastic bag while it’s still warm. Let it rest for an hour at room temperature with the bag open.