Our mopping fan Jim McClelland wanted to create a marinade for barbecue beef jerky. After he put a lot of thought into this jerky recipe, it turned out bodacious as hell!
"All I’m gonna say is it’s sweet, smoky, tangy, and it’s got a slow heat that builds at the end!" - Jim
Total Time: 30 Hours
Ingredients
- 1 bottle Patterson's Mopping Sauce (16oz)
- 1/2 cup Jack Daniels whiskey
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 2 teaspoons hickory liquid smoke
- 1/2 teaspoon curing salt
- 2 teaspoons cracked black pepper (plus extra)
Directions
- Slice 5 lbs of London Broil into 1/4 inch thick strips.
- Let stand in marinade from 8 to 24 hours.
- Do not drain.
- Arrange beef strips on racks of food dehydrator, without overlapping.
- Sprinkle lightly with more cracked pepper.
- Dehydrate at 165 degrees for 6 hours (or more) until jerky is well dried, but still pliable.