Dale's Beef Jerky

Beef Jerky has quickly become a treat in our house since we bought out new smoker, so this time I decided to try a new recipe.

 

Here is the recipe I used for this batch of jerky:

Printable Recipe

Ingredients
 2 ½ lbs. lean top round, sliced to about 1/8"
⅓  cup of Dale's marinade
⅓  cup Worcestershire sauce
⅓  cup brown sugar
1 Tbsp. kosher salt
½ Tbsp. black pepper
 ½ tsp. garlic powder


Directions
Combine all ingredients in a mixing bowl.  Place your meat strips in a ziplock bag, add the marinade, seal the bag, and knead with your hands to ensure all meat is covered. Refrigerate overnight, mixing the meat every once in a while.

The next morning, remove the meat  from the refrigerator and drain.  Allow the meat to slowly come to room temperature as you prepare the grill and jerky pans.  Heat smoker to 165°.

Place meat on racks set inside a sheet pan and cook at 165° for approximately 6 hours or until it reaches the desired consistency.