Jerky of all types gets major mileage in our home. We bake it, dehydrate it, smoke it. If we lived in a hot arid environment, we might even air dry it.
This jerky combines two of my favorite flavor profiles - the sweet and fruity heat of Jalapeño Business and the incredibly flavorful umami bomb of Somethin' To Beef About. I smoked it over cherrywood, which lends itself well to the fruity flavors of the marinade. This jerky turns out slightly sweet with a sneaky heat from jalapenos and aleppo chiles and the snappy tang of vinegar to balance it all out. I will be surprised if this jerky lasts you a week. Don't @ me.
Here's how I do it:
Slammin' Beef Jerky
Smoky & Sweet with a sneaky heat
- Trim up your top round beef roast, removing any fat. Slice the beef roast fairly thin, going against the grain.
- In a mixing bowl, combine 2 tablespoons of Somethin' To Beef About, a bottle of Jalapeño Business and 4 ounces of apple cider vinegar.
- Place the sliced beef into a ziplock bag and add the marinade. Seal the bag, removing as much air from the bag as possble and store in the fridge for 3 days. Protip: Place the bag in a bowl to catch any spillage that could happen if the bag opens.
- Three days go by!
- Remove the beef from the fridge to come up to temperature. While that is happening, start your fire. You want to smoke this beef at 150 to 180 for approximately 6 hours, but your mileage may vary. I smoked this batch over cherrywood on my Weber WSM 22.5. Side note: you can do this in the oven or using a dehydrator easily enough.
- After about 6 hours, the beef should be pretty well smoked. Here's where it gets fun.
- In a bowl, mix the remaining vinegar and Somethin' To Beef About. Take your beef and dip it in the mixture and place it back on the smoker. This will create another flavor layer to the final product.
- Place the beef back on the smoker and continue to cook for another hour, or until the glaze has set.
- Store in an air tight container for up to a week, but seriously, it wont last that long.