Smoked Beef Jerky - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 2 pounds of trimmed beef or venison
• 1/2 cup teriyaki
• 1/4 cup soy sauce
• 1/4 cup of bacon grease (for basting)
• 1/4 tsp “pink salt” or curing salt
• 1/4 cup Hasty-Bake BBQ sauce
• 1 Tbsp of Hasty-Bake Rub N spice or your favorite BBQ rub
• 1 can of soda, Dr Pepper preferred for the 26 flavors
• Slice and trimmed the beef or venison jerky into strips
• Take all of the dry ingredients (above) and the Hasty-Bake barbecue sauce and mix together in a bowl.
• Take the remaining ingredients and mix up in bowl.
• Now, add the sliced meat to the mixture in mixing bowl.
• Use a zip lock bag to keep the meat fully immersed in the mix to allow it to cure inside the refrigerator for 24-36 hours.
• Prepared the Hasty Bake Charcoal Grill with a small amount of charcoal the size of a large grapefruit and 3-4 pieces of wood of your choice (preference).
• Make sure to keep the cooking temperature below 200 Degrees F. Ideal temperature would be 150 Degrees F.
• Remove the slices from the zip lock bag and lay the slices onto a paper towel to blocked them dry.
• Add a light coating of Hasty-Bake Rub N Spice seasoning .
• Place the slices horizontally on the Hasty-Bake Charcoal Grill.
• Use a small amount of bacon grease and brush on the slices after you have smoked them for 20 or 30 minutes to help keep them from drying out.
• Flip the meat slices and baste again with bacon grease.
• Check internal temp with an instant-read meat thermometer to read 165°. Once the beef jerky slices have reached that internal temperature, removed from the grill onto plate.
• Let the beef jerky cool first, then you’re ready to enjoy!
• Recipe type: Smoke
• By: Hasty-Bake