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Spicy Garlic Beef Jerky

spicy beef jerky
  • Top round steak, fat trimmed off and sliced thin (put meat in freezer for an hour first to make slicing easier)
  • Alchemy Peppers Scotch Bonnet + Mosaic Hops Hot Sauce
  • 2 tbsp soy sauce (sub tamari or amino acids to make Gluten-Free)
  • 2 tbsp Worcestershire sauce
  • 2 tsp of each: garlic power, salt, pepper, and crushed red pepper


  1. Marinate sliced beer for 24 hours in a mix of soy sauce, Worcestershire sauce, garlic powder, black pepper, crushed red pepper, and Alchemy Peppers Scotch Bonnet + Mosaic Hops Hot Sauce 
  2. Smoke the meat for 3-4 hours at 200° using Hickory wood.
  3. When the jerky bends and cracks but doesn't break in half, it's complete 
  4. Let cool and enjoy!

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