Step

• 1

  Halve and juice the limes, saving 4 juiced halves for the marinade. You should have about 1/2 cup of juice.

• 2

  In a blender or mini food processor, combine the lime juice, chipotle, adobo sauce, and garlic. Puree. Pour into a large mixing bowl and slowly add the beer. Stir in the Worcestershire, soy sauce, Morton Tender Quick, if using, as well as the cumin and pepper. Stir until the curing salt dissolves. Add the reserved lime rinds.

• 3

  With a sharp knife, slice the beef into 1/4-inch thick slices against the grain, and then into strips about 1-inch wide. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.

• 4

  Put the beef in the mixing bowl and agitate gently to coat each piece of meat with the marinade. (Alternatively, put the meat and marinade in a large resealable plastic bag.) Cover and refrigerate for 8 hours.

• 5

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 6

  Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate.

• 7

  Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

  180 ˚F / 82 ˚C

  05:00

• 8

  Transfer to a resealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!