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Beef Jerky

Steve Adams Team Cedar Grilling



Mix all marinade ingredients well in a bowl and pour into a large plastic re-sealable bag

Add sliced beef strips to plastic re-sealable bag

Marinate for 24-36 hours in refrigerator, massaging and turning bag several times

Drain for an hour in colander before dry/smoking

Smoker Set-up:

Thread jerky strips with wooden skewers with a space between each one

Hang jerky on skewers from top grate on grill or smoker

dry/smoke for 3-6 hours at about 150° until jerky is dry

Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.

Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ





5 lbs of beef (eye of round)

Trim beef removing all fat

Slice into 1/4 inch x 1 inch strips with the grain



1/2 cup of Steam Whistle Pilsner

1/3 cup soy sauce

1/3 cup teriyaki sauce

1/4 cup A-1 Steak Sauce

1/4 cup brown sugar

2 tbs Worcestershire sauce

1 tbs Louisiana hot sauce

1 tsp kosher salt

1 tsp granulated garlic

1 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp chipotle chili powder

1 tsp black pepper, freshly ground

1 ½ tsp red chili pepper flakes