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Monday, November 8, 2010

Buffaloed Jerky

Making jerky is a lot of work.  It's a long process, as barbecuing always tends to be, but even more involved as tiny batches of coals need to be replenished every hour and a half or so.  However, our Chinatown Streets Beef Jerky recipe was such a hit among friends, we decided we'd give you guys another recipe, inspired by the flavor of buffalo wings.

If you're like us, the hard work will pay off when you're able to enjoy snack-sized portions of barbecuey food whenever you like.  Besides, is it really that terrible to sit outside for a while with the aroma of wood smoke wafting around you?


4 lb. low-fat beef roast
5 tbsp regular red hot sauce
2 tbsp hotter sauce (perhaps Thai Chili Hot Sauce?)
4 cloves garlic, rough chopped
1 tbsp black pepper
2 tbsp agave nectar (or light honey)


1. Remove as much excess fat from beef roast as possible.

2. Slice beef super thin, put into a deep container.

3. Mix all marinade ingredients in with beef, coating it well.  Marinade 24-48 hours.

4. Soak wood, preferably fruit wood such as apple, and set up smoker with a tiny batch of coals to obtain temp close to 160 F.  You'll literally want to end up with about two handfuls of coals.  Don't actually put them in your hand, though.

5. Cover grill grate with aluminum foil, and poke several holes throughout.  Place on beef slices.  Smoke for about 5 hours or until well dried, flipping frequently and adding tiny batches of coals as needed to maintain temperature (about every 1.5 hours).

6. Once beef appears visibly fully dry, place on a baking sheet and let cool and dry more inside for a few hours.  Test to make sure it's fully dry.  If so, you can keep it in bags or containers in the house.  If it's not fully dry, keep it in the fridge and consume within a few days.

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