Jack's godfather beef jerky

Jack’s Godfather smoky beef jerky

The best beef jerky is the one you make yourself! On your own smoker with your own marinade. The Jack's godfather marinade, for example. A sip for you and the rest with the meat? Sounds like a great idea to me! Time to smoke!
Course Snack
Cuisine American
Keyword bbq, Beef, Beef burger, cocktail, cold smoker, dried, jerky, kamado recipes, low and slow, pellet, Smoky, Traeger, whisky
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 500 gr.


  • 1 kg lean beef

For the marinade

  • 8 tbsp cola
  • 3 tbsp whisky
  • 2 el disaronno
  • 2 tbsp lemonade
  • 1 tbsp salt
  • 1/2 tbsp pepper


  1. Cut any excess of fat from your lean beef. Then, with a sharp knife, cut slices of beef against the grain into pieces of about 4 mm thick.

  2. Mix the ingredients for the marinade. Place the strips of beef in a mixing bowl or vacuum bag and pour over the marinade.

  3. Leave to marinate for 3 hours in vacuum or for 12 hours in a normal mixing bowl.

  4. Pat the strips dry and spread over the grid of your smoker. Smoke the beef jerky at a temperature of 75°C until they obtain the desired texture. When holding one end between the two fingers, the jerky should remain stiff. When bending, it should not break immediately.

Serve as a snack or as part of another dish. This beef jerky will stay good for a few weeks if kept dry. Enjoy