Smoked Beef Jerky

Preparation

1. Mix together all the ingredients for the marinade in a bowl and set aside.
2. 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.
3. Place the meat in a Ziplock bag and marinate overnight in the fridge.
4. 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.
5. Remove the jerky strips from the Ziplock bag and place them on a triple-folded paper towel. Pat to remove all excess marinade.
6. Place the strips of meat on a rack that allows air to circulate around them.
7. 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.
8. 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.