Step

• Step 1

  Plan ahead! This recipe requires marinating time overnight. In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper, and hot sauce.

  Ingredients

  • 1 Cup Strong Brewed Coffee or Espresso, cold

  • 1 Cup Cola

  • 1/2 Cup soy sauce

  • 1/4 Cup Worcestershire sauce

  • 1/4 Cup brown sugar

  • 1 Tablespoon Morton Tender Quick Home Meat Cure

  • 1 1/2 Teaspoon freshly ground black pepper

  • 1 Tablespoon hot sauce

• Step 2

  With a sharp knife, slice the beef into 1/4” thick slices against the grain. (This is easier if the meat is partially frozen.)

  Ingredients

  • 2 Pound trimmed beef top or bottom round, sirloin tip or flank steak

• Step 3

  Trim any fat or connective tissue.

• Step 4

  Put the beef slices in a large resealable plastic bag.

• Step 5

  Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

• Step 6

  Seal the bag and refrigerate for several hours, or overnight.

• Step 7

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

• Step 8

  Remove the beef from the marinade and discard the marinade.

• Step 9

  Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.

• Step 10

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

  05:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 11

  Transfer to a resealable plastic bag while the jerky's still warm.

• Step 12

  Let the jerky rest for an hour at room temperature.

• Step 13

  Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!