Grill Temp: 180 Degrees

1/4” cut Beef Slices (make sure to trim any fat off edges)

Seasoned in a bag overnight. (You can do a shorter time but try for at least 4+ hours)

Pat Dry. Be prepared with lots of paper towels!

Optional: I do like to add a little more of the main seasoning on the meat after it has been patted dry. Just a light amount.

Place the meat on the smoker and make sure there is spacing between pieces.

Close that lid….and NO PEAKING! lol

Flip after 2 hours.

Check at the 3 hour mark. You are looking for a bendy not brittle or able to snap in half. You are looking for it to tear apart with some resistance but not like trying to break a piece of rope that will never break.

I pulled this lot around 3 hours 30 minutes. (another batch I did, had some slightly larger pieces, it was in the 4 hour range. but you must really start checking at the 3 hour mark)

Enjoy cause it’s amazing!

WAIT, WAIT, WAIT…. the seasoning? Oh yeah, do I have a surprise for you today. WOW! I’m surprised and so were my friends at work when I shared all this jerky around!

Seasoning #1

Are you ready? You sure? Maybe just sit down for this one. lol

This recipe was used on deer meat.

3/4” Cup Soy Sauce

1/4 Cup Worcestershire Sauce

2 Tablespoons of Sugar

4 Tablespoons of Montreal Steak Seasoning (Seriously)

1 Tablespoon of Meat Church Voodoo Seasoning

That’s it….I know, it’s like basic, and seriously Montreal Steak on Deer meat? Yeah, this was the favorite, I couldn’t believe it. So give it a try!

Seasoning #2

This recipe was used on deer meat and beef.

1/2 Cup Soy Sauce

1/2 Cup Worcestershire Sauce

5 Tablespoons of Sugar

2 Tablespoons of Meat Church Holy Cow

2 Tablespoon of Crushed Red Pepper Flakes

2 Tablespoons Cholula Hot Sauce

1/2 Teaspoon of Onion Powder

1 Teaspoon of Garlic Powder.

That’s it! ENJOY!

Now I do really like this on beef and you can swap out the Meat Church Holy Cow for the Voodoo for more heat and you can also go with more or less of the Crushed Red Pepper. Maybe start with 1 Tablespoon first then adjust based off of that.

I have NOT tried it, but my plan for the next batch is this one but I will be switching it up with 3/4 Cup Soy Sauce, 1/4 Cup Worcestershire Sauce.

Notes:

Play around with recipes imo. Key things, No peaking! Flip at 2 hours, check it at 3 hours. Likely be pulling it at 3 hours 30 minutes mark. Really depends on how thick the meat is cut.

IF you are slicing it on your own. Make sure it’s a little frozen before you slice it, you really want consistent slices. I’ve been there where, well, these pieces are going longer. I actually like thin jerky and thicker jerky. Try some with it cut at 1/8 and 1/4.

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