My version of beef jerky that is not overly salty and doesn't use Worcestershire like most recipes.
Prep Time 30 minutesminutes
Cook Time 10 hourshours
Total Time 1 dayday10 hourshours30 minutesminutes
Ingredients
3lbsEye of roundmost lean cuts will work fine
Jeff's Beef Jerky Marinade
1cupSoy SauceI prefer low-sodium
½cupJim Beam BourbonSubstitute with sparkling apple juice if desired
⅓cupJeff's original rub
¼cupJeff's original barbecue sauce
¼cupRaw honey
Instructions
Slice the meat or have your butcher do it for you. About 1/8 inch thick or a #3 on most slicers is what I like.
Make the marinade by adding all of the marinade ingredients to a small bowl and stirring well to combine.
Place the sliced meat into a large zip top then pour the marinade over the top.
Massage the bag for several minutes to make sure you have full coverage. Press out the air and seal well. Place the zip top bag in the fridge for 24 hours. Massage the bag several times during it's time in the fridge.
Discard the marinade and lay the sliced meat onto racks or directly onto the grates of your smoker.
Smoke the meat at around 160-180°F for 6-10 hours or until it starts to get close to the level of dry that you like. Once it gets close, check it often.
Transfer the finished smoked beef jerky to paper towels for cooling.
Once fully cool, store in zip top bags in the fridge for 2-3 weeks or in the freezer for several months.