- • 3 lbs Flank steak (or your preferred Jerky cut)
- • 1/2 cup Soy sauce
- • 1/4 cup Worcestershire sauce
- • 1 Tbsp Liquid Smoke
- • 3 Tbs Brown Sugar
- • 2 tsp Salt
- • 2 tsp Smoked Paprika
- • 2 tsp Garlic Powder
- • 2 tsp Onion Powder
- • 2 tsp Meat Tenderizer
- • 1 tsp Chili Pepper
- • 2 tsp Black Pepper
- Mix together all the ingredients for the marinade in a bowl and set aside.
- Slice the meat into 1/8“ strips or as thin as you can and place them into the marinade, making sure they are completely coated. You can also use a mallet to pound the slices even thinner.
- Place the meat in a Ziplock bag and marinate overnight in the fridge.
- When you’re ready to smoke the jerky, set your Memphis Wood Fire Grill to its lowest temperature, 180F, and use oak or hickory pellets for the best flavor.
- Remove the jerky strips from the Ziplock bag and place them on a triple-folded paper towel. Pat to remove all excess marinade.
- Place the strips of meat on a rack that allows air to circulate around them.
- Smoke the meat for a total of 4 hours and flip over the strips after 90 minutes. Remove the jerky when the exterior looks dry. It should be mostly firm but still slightly pliable.
- After removing the jerky from your smoker, use a paper towel to dab away any oil spots on the surface. Store your jerky at room temperature in a plastic bag for up to 1 week. Vacuum seal for longer storage or put in freezer.
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