Eddie’s Smoked Honey BBQ Beef Jerky Recipe
1.8 – 2.2 kg choice of meat (round rump roast or top round)
1 stick of butter
4 Tbsp brown sugar ¾ cup of ketchup
¼ cup mustard
2 Tbsp garlic powder
2 Tbsp onion powder
Dash of cayenne pepper
½ cup of soy sauce
¼ cup Worcestershire sauce
¼ cup of red wine vinegar (optional)
2-3 Tbsp of McCormick barbecue seasoning (or your favourite bbq seasoning)
Salt and pepper to taste
Recommended Wood Chips: Mesquite or Mesquite/Apple Mix
- Melt butter in large pot. Add in all remaining ingredients and mix.
- Once cool, put in plastic bag with meat. Let marinate in refrigerator for at least 16-24 hours (the longer, the better).
- Set smoker to 110°C. Add wood chips to Slow Smoker Attachment and turn on.
- Sprinkle some more BBQ seasoning to taste on meat and load into smoker.
- After a few minutes, lower smoker temperature to 80°C and smoke for 3-4 hours.
- Rearrange and pull any done pieces from smoker (usually switch meat that was on right side to left side).
- Smoke for another 3-4 hours or until done.
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