Cowboy Crust Beef Jerky

Chef Ryan Wiebe
Servings

6-8 servings

Cuisine

Modern American

Category

Appetizers/Snacks

Beef Jerky is one of the best road trip foods out there. Hikes, lake days, beach bonfires, planes, trains, and automobiles - the jerky will always do you right and hit the spot. Chef Ryan Wiebe shows you how to whip up some in a smoker before you hit the road. Featuring our Cowboy Crust Espresso Chile Rub, it packs a good punch of heat with hints of coffee. Make a batch of this to snack on with your family and friends or eat it all yourself, we won't judge.
Cowboy Crust Beef Jerky

Ingredients

  • 1 flank steak, trimmed of extra fat
  • 1 cup coffee concentrate or espresso
  • 1/4 cup Worcestershire
  • 1/2 soy sauce or tamari (gluten free)
  • 1/4 brown sugar
  • 2 tablespoons Spiceology Cowboy Crust, plus more for sprinkling on during smoking
  • hot sauce, a few dashes

Directions

  1. Slice beef thinly against the grain.
  2. Mix the rest of the ingredients in a bowl or resealable bag.
  3. Add beef to marinade and put into the fridge overnight.
  4. Heat smoker to Smoke setting (165°F-180°F).
  5. Add beef to the smoker and smoke for 4-5 hours (you want the beef to be still pliable not too crispy).
  6. Add jerky to a bag and rest for 1 hour then put it into the fridge - if it makes it that long!
Recipe Products
Blend

Cowboy Crust Espresso Chile Rub

Key Ingredients

Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar