When you're prepping for your next road trip with the boys, throw together this delicious recipe.
- 2 LBS Top Round Beef
- 1/4 Cup Brown Sugar (packed)
- 1 TBSP Black Pepper (Fresh Ground)
- 1 Cup Brewed Coffee – Cold (Tim Hortons is our choice)
- 1 Cup Dr. Pepper
- 1/4 Cup Soy Sauce
- 1/2 Cup Worcestershire Sauce
First head to the local butcher and get your top round. While you're there, save a little time by having them slice the meat in 1/4 inch thick sections. If you tell them it is for jerky they should know, but make sure they slice against the grain.
Start off a minimum of 24 hours ahead of your smoke time by mixing all the wet and dry ingredients together into a 1 gallon Ziploc bag.
Check each slice and trim off any remaining fat as this will not render down like with other recipes (such as pulled pork). With your top round prepped, place each slice in the marinade and refrigerate overnight
When you check your jerky, you will know it is done when it is dry but still bendable.
Then take your Non-Stick Cooling Grids off the smoker. After they cool for a minute or two, move each piece to a NEW Ziploc bag while it is still warm.
Allow the jerky to rest in the bag for at least an hour. After it rests, move the jerky to smaller bags as desired or just release the air in the gallon bag.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.