Ingredients:
- 1 lb sirloin trimmed of fat [will be cut into 1/4-inch strips]
- 3/4 cup apple cider vinegar
- 2 TBSP kosher salt
- 2 TBSP brown sugar
- 2 TBSP molasses
- 2 tsp ground black pepper
- 1 tsp (roasted?) garlic powder
- 1 tsp onion powder
- 1 bottle stout or dark beer (divided into 2)
- Hickory wood chips or pellets
Directions:
Place the steak in the freezer for approximately 30 minutes. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking bowl.
lice
the semi-frozen beef into 1” wide x 1/4″ thick strips. Place these in a bowl and cover with the marinade. Put the mixture into a gallon size zip-lock bag and leave it overnight in the refrigerator.
The next morning, remove the beef strips from the marinade and pat them dry with paper towels.
Remove
the racks from the smoker and layer the beef on as many racks as you
need, leaving a little air space around each strip.
(Optional: Fill the water pan with the remaining beer and some water to bring it to 1/2 full. I've been preferring to smoke these dry, not with steam.)
Add wood chips to the bottom tray. Turn the smoker to 150˚-180˚F. Place the racks with beef in the preheated smoker.
Check the wood chips (and liquid?) at 2 hours. Add more if needed.
Test to see if it's done starting at three hours.
Allow the jerky to cool on the racks. Store in the refrigerator, or eat immediately!
