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!
Servings 500 gr.
Ingredients
- 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
Instructions
- 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.
- Mix the ingredients for the marinade. Place the strips of beef in a mixing bowl or vacuum bag and pour over the marinade.
- Leave to marinate for 3 hours in vacuum or for 12 hours in a normal mixing bowl.
- 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.