Recipe Type: Beef Jerky
Author: Carson Wilkinson
  • 2lbs London Broil or Carne Asada Thinly sliced Meat (Top or Bottom Round also works well). We buy the pre-sliced Carne Asada meat from WinCo
  • 1/2 Cup Soy Sauce
  • 2 Tablespoon Worcestershire
  • 3 Teaspoon Garlic Powder
  • 3 Teaspoon Onion Powder
  • 2 Teaspoon freshly Ground Peppercorn
  • 1 Teaspoon Red Pepper flakes
  1. Mix ingredients together and marinate for 24 hours.
  2. Smoke: To smoke this on a Weber Smokey Mountain Smoker start a full chimney of briquettes use a full water pan and to regulate the temperature close the bottom vents as needed. You want to smoke this at 180-200 degrees it will take about 2-3 hours. Keep in mind that the jerky will harden up after it comes off the smoker and drys out to room temp. You want this jerky to bend easily but not crack when testing it for doneness. To smoke this jerky recipe on a Traeger smoke on the smoke setting for 2 hours then turn it up to 180 until desired doneness