Sweet & Spicy Beef Jerky In A Bradley P10 Smoker Recipe
Slicing the Beef 0:29
Making the Jerky Marinade & Cure 1:46
Drying the Beef Slices 4:43
Bradley Professional P10 Smoke Overview 5:10
Putting the Beef Slices in the Bradley 8:49
How to Determine when the Beef Jerky is Ready 11:29
Beef Jerky Taste Test 12:16
Purchasing beef jerky can be quite expensive, but if you are willing to invest some time you can make jerky at a very reasonable cost.
Ingredients
- 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
- 2 tsp black pepper
- ¼ cup soy sauce
- 2 tbsp lime juice
- 5 tbsp Worcestershire sauce
Directions
- 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 Bradley P10 using your favorite bisquettes to 190 degrees F.
- Place the beef strips on the Bradley Smoker racks 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 into. For my cook today the total cook time was 5.5 hours.
- Remove from the Bradley, enjoy some jerky and keep the remaining jerky in the refrigerator.
