1 lb Beef Brisket
½ cup Cold Water
¼ cup White Vinegar
1 tsp Kosher Salt
1 tsp Black Pepper
2 tsp Cayenne Pepper
½ tsp Red Pepper Flakes
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Horseradish
- Place meat in the freezer for 1-2 hours to make slicing easier.
- Combine together remaining ingredients for marinade and set aside.
- Remove the meat from the freezer and trim the fat from the outside.
- Slice in ¼ inch strips with the grain, as you slice remove any fat (marbled fat does not need to be trimmed out).
- Slice into somewhat equal sized pieces.
- Add sliced beef to the marinade.
- Marinate in the fridge for a minimum of 6 hours (overnight or 24 hours is even better).
- Drain excess marinade off the strips of meat and pat dry.
- Lay the strips across mesh trays or hang in smoker.
- Dry at 100-130°F (38-54°C) with no smoke to dry the surface of the meat (approximately one hour, turn over half way through the drying process if jerky is on trays, and not hanging).
- Start smoking and raise the temperature to 160°F (71°C) and smoke for 2-4 hours using Mesquite Flavour Bisquettes, depending on the size of the strips.
- Rotate the jerky strips if necessary throughout the smoking process to ensure they dry evenly.
- Jerky is ready when a few muscle fibers fray when bent. If you want your jerky to last longer then smoke until it snaps when bent.
Recipe by: Lena Clayton