Step

• 1

  In a mixing bowl, combine the chili sauce, beer, soy sauce, Worcestershire sauce, curing salt, and pickled jalapeño peppers.

• 2

  Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

• 3

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

  180 ˚F / 82 ˚C

  00:15

• 4

  Remove the beef from the marinade; discard marinade. Dry beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate or smoke shelf.

• 5

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

  180 ˚F / 82 ˚C

  06:00

• 6

  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. Pro Tip: you can use this recipe for any cut of beef or wild game. Enjoy!