Beef, Little Meats
Sweet and Spicy Beef Jerky
Behind the Recipe
From the ancient Egyptians to the indigenous people of South Africa and even the native tribes of the Andes mountains, the human race has enjoyed dried meat for thousands of years.
The preservation of meat is a clever way to create a longer-lasting source of sustenance – dried meat has a high-protein, low-fat, and highly nutritious composition. Different cultures have experimented with preserving meat in a variety of ways – depending on where you grew up, you may know it as ch’arki, jerky or biltong.
Although beef jerky has roots all over the world, it’s an exclusively American delicacy today. It has become pretty vogue lately – in fact, some say we’re experiencing a bit of a "jerky revival" as high-protein diets have grown in popularity. Flavor and texture innovation, too, has sparked greater demand.
Keen to experiment with adding flavor at home? Try smoking your jerky in an Oakford Pellet Grill. This will give the jerky a mature, smokey taste. It might even inspire a feeling of kinship with those ancient cultures.
- 2 lb London Broil Beef Roast
- 2 tsp garlic powder
- 3 tsp dried ginger
- 1 cup Sriracha
- ½ cup brown sugar
- 2 tsp Kosher salt
- 2 tsp black pepper
- 3 tsp Dijon mustard
- 3 tbsp honey
- ¼ rice vinegar
- ¼ cup soy sauce
- 2 tbsp lime juice
- 5 tbsp Worcestershire sauce
- Prepare your Oakford Pellet
Slice beef into 1/4″ strips.
Mix all of the ingredients together in a large bowl or Ziploc bag.
Add the sliced beef strips.
Mix well, cover and place in the refrigerator overnight for 24 hours.
The next day, remove the beef strips from the marinade and pat dry with paper towels. If you do not pat dry, your time in the smoker will be longer.
Heat the Oakford Pellet using your favorite bisquettes to 190 degrees F.
Place the beef strips in the smoker and leave some space between each beef strip.
Smoke the beef strips until you can bend the jerky and it cracks, but does not break. Total cook time should be approximately 5.5 hours.
Remove from the Oakford grill, enjoy some jerky and keep the remaining jerky in the refrigerator.