MESQUITE PEPPERCORN BEEF JERKY
Recipe by: Matt Broussard @acooknamedmatt
Difficulty level: Moderate
Time: 2 days
- Mix together curing salt, Mesquite Peppercorn Lager rub, soy sauce, Worcestershire sauce, brown sugar, and salt until smooth.
- Marinade beef in liquid for at least 12 hours.
- Remove from marinade and slice into equal parts.
Smoke at 165°F for about 40-50 minutes then store in an airtight container
Dehydrate at 155°F for about 1.5 -2 hours then store in an airtight container.