Smoked Beef Jerky

6 hour marination. Keeps refrigerated for up to a month

Ingredients

  • hickory wood chips
  • 2 lb flank steak (pounded to ½″)
  • ½ cup soy sauce
  • ½ cup apple cider vinegar
  • ¼ cup worcestershire sauce
  • 2 TBSP dry minced onion
  • 1 TBSP honey
  • 1 tsp liquid smoke
  • 2 tsp black pepper
  • 1 tsp red pepper flakes

Directions

  1. Cut meat across the grain into small strips.
  2. In a shallow dish mix all ingredients but wood chips and add meat.
  3. Refrigerate for 6 hours.
  4. Pat meat dry with paper towels and sprinkle with some additional black pepper.
  5. Smoke meat with hickory chips at 180° for 4½ hours.