TEXAS SMOKE BEEF

by Xavier Labelle

INSTRUCTIONS

1 Cup Strong Brewed Coffee or Espresso, Cold

1 Cup Cola

1/2 Cup Soy Sauce

1/4 Cup Worcestershire Sauce

1/4 Cup Brown Sugar

1 Tablespoon Morton Tender Quick Home Meat Cure

1 1/2 Teaspoon Freshly Ground Black Pepper

1 Tablespoon Hot Sauce

2 Pound Trimmed Beef Top Or Bottom Round

 

STEPS

  1. Plan ahead! This recipe requires marinating time overnight. In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper, and hot sauce.
  2. With a sharp knife, slice the beef into 1/4” thick slices against the grain. (This is easier if the meat is partially frozen.)
  3. Trim any fat or connective tissue.
  4. Put the beef slices in a large resealable plastic bag.
  5. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.
  6. Seal the bag and refrigerate for several hours, or overnight.
  7. When ready to cook, set grill temperature to 180 °Fand preheat, with lid closed for 15 minutes.
  8. Remove the beef from the marinade and discard the marinade.
  9. Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.
  10. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

 

Homemade recipe by Marty Van Wagner

 

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