Easy Beef Jerky

This recipe is an easy recipe to follow and turns out a pretty good tasting jerky. Including sweet BBQ sauce and hot sauce, this should have been a sweet and spicy jerky. I did not taste much of the heat, but really tasted the sweet.

Course Snack

Cuisine Beef Jerky

Type Beef Jerky

Flavor Savory

Prep Time 1

Cook Time 6

Total Time 7

Servings

Calories 249kcal

Author Will

Ingredients

Lean Beef:

1 lb eye of round

Marinade:

⅔ cup soy sauce
¼ cup molasses
2 tablespoon ginger
2 tablespoon bbq sauce sweet tomato based
1 teaspoon salt
2 teaspoon hot sauce
1 cup mesquite wood chips only if using a smoker

Optional

¼ teaspoon Curing Salt Prague Powder #1

Instructions

Pick a lean cut of beef and trim off all visible fat. After trimming the fat, place the beef in the freezer for an hour or two to partially freeze.
Mix soy sauce, molasses, ginger, bbq sauce, salt, and hot sauce in a container with a tight fitting lid.
Remove beef from the freezer and slice against the grain between ⅛"-¼" thick.
Add the sliced beef to the marinade and stir well to evenly coat. Set in the refrigerator and allow to marinade for 6-24 hours.
When finished marinating, remove meat from the refrigerator and pat dry with paper towels.
Place strips of jerky on metal rack to be placed inside your favorite smoker. Add racks to a smoker that has been heated to 145 degrees F.
Add 1 cup of mesquite wood chips to the wood tray. Smoke jerky for a total of 3 hours, then raise heat to 165 degrees for an additional hour. Check jerky and dry longer until jerky is finished.
Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.

Nutrition