Mick's Beef Jerky

Posted on the BGE Forum by MickeyT on May 27, 2001 at 07:17:21:

Mornin,

6:05 am in Chicago. Just got done putting on NB's 2001 brisket.

The recipe for the hot and sweet jerky is below:

• 1.5 cups soy sauce
• 3/4 cups worcestershire sauce
• 3/4 cups brown sugar
• 1/2 cups honey
• 1/4 cups steak sauce
• 2 big cloves garlic (garlic press)
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 10 pieces pickled ginger

>>>>Here comes the hot stuff>>>>

• 3 tbs. szechuan sauce (spicy)
• 1/3 cups  thai chili garlic paste
• 1/3 cups  spicy hot kung pau sauce
• 1/3 cups  hoisin sauce
• 4 tbs. homemade serano pepper flakes
• 4 tbs. fresh ground pepper

I cut the brisket thicker this time and what a difference that makes. Let humpty idle at 140/150 for 3 hours then let it get to 200 for the remainder of the time. Total cooking time was only 4.5 hours.

I like hot stuff so if you try this recipe be prepared for a little zing. I think it could be hotter.

I also marinated it for 2 full days.

Enjoy!

Mick

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