Spicy Chili Beef Jerky
1 cup Your favorite Chili Sauce
1/3 cup Beer
2 Tbsp. Soy Sauce
1 Tbsp. Worcestershire Sauce
1 Tbsp. Morton Tender Quick Curing Salt
1 Tbsp. Pickled Jalapeno Peppers, minced
2 lbs. Flank Steak, cut into �� thick slices
In a mixing bowl, combine the Z Grill Chili Sauce, beer, soy sauce, Worcestershire sauce, curing salt, and pickled jalapeo peppers.
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.
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
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.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when bending a piece.
Transfer to a resealable plastic bag while the jerkys 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!