Recipe of Speedy Texas Smokehouse Beef Jerky

Texas Smokehouse Beef Jerky.

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, texas smokehouse beef jerky. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Texas Smokehouse Beef Jerky is one of the most favored of current trending foods on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Texas Smokehouse Beef Jerky is something that I've loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have texas smokehouse beef jerky using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Texas Smokehouse Beef Jerky:

1. {Take 3 lb of London Broil.
2. {Prepare 3/4 Cup of Soy Sauce.
3. {Prepare 3/4 Cup of Worcestershire Sauce.
4. {Make ready 1 Cup of Light or Dark Brown Sugar.
5. {Prepare 1/4 Cup of Mustard.
6. {Take 1 Tbsp of Black Pepper.
7. {Take 1 Tsp of Kosher Salt.
8. {Take 1 Tbsp of crushed red pepper flakes.

Instructions to make Texas Smokehouse Beef Jerky:

1. Slice London broil 1/8 inch thick and set aside..
2. Whisk soy sauce, worcestershire, brown sugar, mustard, kosher salt, black pepper & red pepper flakes briskly until brown sugar is dissolved..
3. Place half of the sliced london broil into gallon sized ziplock bag then half of marinade mixture. Seal up bag and agitate until all pieces of beef are covered. Then add the rest of the beef and marinade. Agitate again to cover..
4. Refrigerate overnight. 6 hours minimum. 24 hours max..
5. Pellet/Stick Smoker Instructions:. Preheat to 145-155 degrees. Use Mesquite wood for a deep robust smoky flavor, Hickory for savory smoke flavor, or your favorite fruit wood for a lighter smoke taste..
6. Shake off excess marinade and pat down with paper towel. Set strips of beef directly on rack. Make sure adequate spacing. Since we are dehydrating the beef, you need to have adequate air flow in between pieces. The tighter the spacing, the longer the cook time..
7. Gas Grill Directions:. Heat your gas grill on low. Usually one burner will get you to desired temp of 145-155. Use a smoking box or wood pellet coil as directed by manufacturer..
8. Smoke until strips of beef shred apart when flexing. Do not overcook to point where beef strips snap in half. The strips should want to bend back to position..

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