• 7-8 lbs Round Steak, trim all fat and cut in ¼” strips across the grain.
• 1-1/2 cups Brown Sugar.
• 3 tbsp. Black Pepper Corns, use a rolling pin and plastic bag to finely crush.
• 2 tbsp. Allspice Corns, crushed as above.
• 1-1/2 to 2 tbs. Salt. Depending on your taste.
• 2 tsp. Red Pepper.
• 1 tbs. Crushed Red Pepper Fakes.
• 6 large (1”x3/4”each) Cloves Garlic finely chopped.
• 2 tbsp. Dehydrated Onion.
• 2 tbsp. Onion Powder.
• 2 tbsp. KC Masterpiece BBQ. Sauce.
• 9 tbsp. Worchester Sauce.
• 2 lbs. Kingsford charcoal.
• 1 bag, mesquite wood chips.

The first step is to make up the marinade by combining all the dry ingredients in a medium bowl. Stir in the KC Masterpiece Barbecue Sauce, and the Worchester Sauce to make a thick marinade about the consistency of thick pancake batter. Place the well-drained beef in a large mixing bowl and stir in the marinade until all sides are coated. Set the (plastic wrap covered) marinating jerky in the refrigerator for at least twelve hours, mixing occasionally. Add more or less ingredients to suit your taste. You can cook a piece in a small pan on low heat to taste test the batch and adjust before you smoke or dry it. Salt is critical as not enough or too much can ruin a batch. For more or less heat, adjust the red pepper. If you don’t have a smoker you can place the jerky on cookie sheets and bake in the oven at a low temperature, 170 to 250 degrees (depending on your oven) until the desired dryness is reached. For the best tasting jerky use an outdoor smoker. My smoker is a stainless steel box with vents at the top and bottom, and an electric heating plate ($10.00 at ABC Warehouse) at the bottom. I place a stainless steel bowl on top of the heating plate and fill it with 2 lbs. of charcoal. Don’t buy the cheap charcoal; it won’t burn long enough to finish the batch. A smaller stainless steel bowl full of mesquite wood chips sits on top of the charcoal. I cap this bowl with a glass Pyrex pie plate. This keeps the wood chips from burning as its seals off oxygen from the wood chips as they smoke. Make sure air can get to the charcoal between the two bowls so it will burn properly, and that your smoker has good ventilation as the idea is to dry, and not cook the jerky. The smoke should move through the food and out, instead of circulating around and deposited on the jerky. The jerky closest to the heating source at the bottom will get done first so you will need to start removing the bottom jerky, and work your way up as it dries. If you want your jerky to last a long time, dry it completely. The salt sugar and drying, preserves the beef. I like mine less dry. It gets eaten up in a week or so anyway. I store the jerky on a plate with wax paper covering it to let any remaining moisture evaporate. I tried using liquid smoke for oven batches but it seemed to have an artificial smoke taste. The real thing is always best. Got a question? E-mail: mail@kevinspage.com