Preparing the Meat
If you don't want to slice the beef yourself, ask your butcher to cut the meat approx. 1.5 to 2 inches thick. Then slice the cuts into 1/4 inches and against the grain. Doing this will save you approx. 15-30 minutes hard labour. But may cost a little extra. Always be friendly with your butcher!!
If you want to take it on yourself, have your butcher provide 2 inch cuts. Place these cuts into the freezer for approx. 20 / 30 minutes or until firm. This will make it a lot easier to slice the beef into 1/4 inch slices.
Once you've sliced the beef place in a large bowl. Add the wet and dry ingredients and mix well. Ensure every slice is submerged. Warp the bowl in cling film and store in the fridge over night.
Next day removed the beef and marinade from the fridge.
Using a large baking tray or flat area cover with 2 layers of kitchen tower. Remove the slices from the marinade one by one and place on the kitchen towel. Pat dry the top side of the beef. We sprinkle a little more Ground Black Pepper and Chilli flakes for that extra kick. The beef is now ready for the BBQ.
- Weber Smoker use Mini Minion configuration. (single layer of charcoal with a large handful of lit charcoal place in the middle)
- For Kettle BBQ's setup for 2-zone.
Both configurations will help you maintain a temperature between 125f - 175f/52c-80c. If the temp gets too low or high, open more or close more the vents respectively. We're aiming for approx. 150f/65c.
More details can be found on the Setups menu link above.
The slow cook
Evenly distribute the beef slices over both grates on the smoker. For the kettle BBQ you may need to do 2 separate cooks or use only 1/2kg meat - Do not place any slices directly over the coals.
Do not overlap any slices. However, they can touch as they will shrink in size. Add Wood chips or chunks. We're using Hickory.
After 3 hours turn and move the slices to ensure an even cook. Check again 2 hours later and move any slices that may look more done than the other slices. Now is a good time for a sneaky sample.
A good sign the jerky is ready is when its firm and does not droop or bend when picked up from the end of the slice. The Jerky is usually ready between 7 and 8 hours.
This batch will last one week kept in an air tight container. But temptation to finish the lot will win you over.
Another option is to replace the honey with 1 cup of Teriyaki sauce! delicious!
Please try the recipe and let us know how you did flavours you added.