Favorite Beef Jerky?

[GilpinGuy]

link?

Here's the recipe. I usually just marinade then dehydrate in the Excalibur instead of smoking and it comes out great.


INGREDIENTS:
3-5 lb beef brisket sliced thin (1/8" or so) with the grain
1 cup Soy Sauce
3/4 cup Brown Sugar
1/4 cup Dark Molasses
1 tsp Onion Powder (or to taste)
1 tsp Garlic Powder (or to taste - don't use fresh garlic - it will make the jerky bitter)
1 tsp Black Pepper (or to taste)
Dried Chilies Arbol chilies are my personal choice - cayenne are OK - avoid hot sauce because of the vinegar




Directions:
1 Marinade the beef (3-5 lbs sliced thin) at least 1 hour. I typically do it (12 hours) overnight.
2 Smoke over low heat (dome temperature 160 to 180 degrees) until desired texture. It may take 12 or more hours. Turn it every couple of hours.
3 The strips of beef are placed on the grill to create the mound - the grill is preheated to 160-180 using firebricks and drip pan - I let the mound cook for about 1¼ hours and flip the whole thing using a 2nd grid - then it cooks for another hour - after 2¼ hours I'll take it off the grill and start to separate all the pieces from the mound - as the day progresses, I'll use a pair of tongs to turn the jerky about every hour and make sure that all the pieces get rotated.