Smoky Beef Jerky
- Reviews 2
Ready In: 13 hrs
Yields: 10 Pounds
Ingredients
- 10 lbs boneless beef rump roast (or wild game of your choice)
- 1 quart soy sauce
- 12 ounces beer
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons black pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1⁄4 cup liquid smoke, mesquite
- 1⁄3 cup sugar
Directions
- Thin slice the 10# of boneless rump roast or have the butcher do it for you.
- Be sure and cut away all fat.
- Set aside in a bowl.
- Take all remaining ingredients and mix together.
- Pour over meat.
- Marinate for a 3 to 24 hours.
- The longer the better.
- After meat has marinated, preheat oven to 185°F.
- Place meat in a foil pan, cookie sheet or the oven rack covered in foil.
- If you desire hot beef jerky add black pepper, Crushed red peppers, jalapeno powder, cayenne powder, or any other hot powder (s) you can think of.
- Cook until completely dry.
- Time depends on thickness of meat.
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