- 1 (12 OZ) CAN OR BOTTLE DARK BEER
- 1 CUP SOY SAUCE
- 1/4 CUP WORCESTERSHIRE SAUCE
- 3 TBSP BROWN SUGAR
- 1 TBSP MORTON TENDER QUICK CURING SALT
- 1/2 TSP GARLIC SALT
- 3-4 TBSP COARSELY GROUND BLACK PEPPER, DIVIDED
- 2 LBS TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK OR WILD GAME
- Plan, this formula marinates overnight.
- In a blending bowl, join the brew, soy sauce, Worcestershire sauce, dark colored sugar, restoring salt, garlic salt, and two tablespoons of the dark pepper.
- With a sharp blade, cut back any excess or connective tissue off of meat. Cut the hamburger into 1/4-inch thick cuts contrary to what would be expected (this is simpler if the meat is in part solidified).
- Put the hamburger cuts into a substantial resealable plastic pack. Pour the marinade blend over the hamburger, and back rub the sack, so every one of the reductions gets covered with the marinade. Seal the bag and refrigerate for a few hours to medium-term.
- At the point when prepared to cook, set the temperature to 180℉ and preheat, top shut for 15 minutes. For ideal flavor, utilize Super Smoke if accessible.
- Expel hamburger cuts from the marinade and dispose of the marinade. Dry the hamburger cuts between paper towels at that point sprinkle meat cuts liberally on the two sides with dark pepper.
- Orchestrate the meat in a single layer legitimately on the barbecue grind. Smoke for 4 to 5 hours or until the jerky is dry yet at the same time chewy and somewhat malleable when you twist a piece.
- Move to a re-sealable plastic sack while the jerky’s still warm. Let the jerky rest for an hour at room temperature.
- Press any air from the sack, and refrigerate the jerky. It will keep for a little while. Appreciate!