Recipe by Doug Patrick
"I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator."
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ground black pepper
hot pepper sauce
sirloin, cut into 1/2 inch thick slices
6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.
Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!
I don't use a smoker (so the flavor may be different), but this jerky recipe is the one my husband requests. I personally think the pepper is a bit strong, but the flavor is excellent, and it grows on you.
to the guy below. use common sense idiot too much pepper to you is perfect for us.
This is magic - I add some of Daves Ultimate insanity sauce and it gives it a great taste - all my friends say its the best jerky yet
Entirely too much pepper. We ended up throwing 3/4 of the jerky in the trash--what a waste of time and money!
Decent recipe - but I would recommend top round steaks cut at 1/4" thick as top round will provide a more lean cut of meat with less fat/marbling, and the thinner cut will reduce smoke time and provide a bite feel that is more like jerky.
Use paper clips to hang the strips of meat from the top grate of WSM smoker.
Came out great! Keep it on low though mine was over done after only five hours. We are eating it anyway it's still real good!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Jerky in a Smoker
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 206
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