Beef Jerky

By mh7vw

Cracked Black Pepper
Sweet Heat
Teriyaki Ginger
Smoky Expresso Brown Sugar

Ingredients

• Black Pepper
• 2 TBSP Kosher Salt
• 2 TSP Freshly Ground Pepper
• 2 TBSP Brown Sugar
• Sweet Heat
• 2 TBSP Brown Sugar
• 1 TBSP Kosher Salt
• TSP Garlic Powder
• 2 TSP Dried Thyme
• 1.5 TSP Ground Chipotle Chili
• 1 TSP Ground Pepper
• .5 TSP Ground Cumin
• Zest of 1 Orange
• Teriyaki Ginger
• 1 C Pinapple Juice
• 2/3 C Soy
• 1/4 C Rice Vinegar
• 2 Minced Garlic Cloves
• 2 TBSP Brown Sugar
• 1 TBSP Chinese Five-Spice Powder
• 1 TBSP Sriracha
• 1 TBSP Minced Fresh Ginger
• Zest of 2 Limes
• Smoky Expresso Brown Sugar
• 1.5 C Strongly Brewed Coffee (cool)
• 1/3 C Fresh Lemon Juice
• 1/4 C Brown Sugar
• 1/4 C Worcestershire Sauce
• 1 TBSP Kosher Salt
• 2 TSP Ground Allspice
• 2 TSP Red Pepper Flakes
• 2 Minced Garlic Cloves
• 2 TSP Liquid Smoke (optional)
• 2 LB Grass Fed Top Round

Preparation

Step 1

- Freeze Beef for 1 hr to help slicing
- Cut in 1/4" Thick, 4" long strips
- Marinade overnight or dress with Rub and refrigerate for 2hr
- Preheat 200F.
- Place metal cooling racks on baking sheets
- Use a metal spoon to pro door open 1/2" to aid drying
- Cook 3-5 hours or until you can tear easily and jerky springs back when folded
- Blot excess moisture with paper towel

Keep in airtight container in fridge