TEXAS SMOKE BEEF
1 Cup Strong Brewed Coffee or Espresso, Cold
1 Cup Cola
1/2 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1/4 Cup Brown Sugar
1 Tablespoon Morton Tender Quick Home Meat Cure
1 1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Hot Sauce
2 Pound Trimmed Beef Top Or Bottom Round
- Plan ahead! This recipe requires marinating time overnight. In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper, and hot sauce.
- With a sharp knife, slice the beef into 1/4” thick slices against the grain. (This is easier if the meat is partially frozen.)
- Trim any fat or connective tissue.
- Put the beef slices in a large resealable plastic bag.
- Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.
- Seal the bag and refrigerate for several hours, or overnight.
- When ready to cook, set grill temperature to 180 °Fand preheat, with lid closed for 15 minutes.
- Remove the beef from the marinade and discard the marinade.
- Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.
- Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
Homemade recipe by Marty Van Wagner