Beer Chili Lime Smoked Beef Jerky

Beer, chili lime smoked beef jerky. This 10-pound batch is packed with bold flavor and ready to dry down into that perfect chewy bite. It’s got heat, spice, smoke, citrus, and a splash of beer for that smooth finish. No fluff, just real flavor.

Instructions

1. 01

   Combine the water, seasonings & meat to a marinade for 24 hours.

2.  

   

3. 02

   Fire your smokers with lump charcoal & apple wood. Ignite the lump charcoal & wood with fire starters & fire torch.

4. 03

   Allow the smoker to warm up for 15 minutes to get to a cold smoke temperature range of 150°-180°.

5.  

   

6. 04

   Place meat on smoker

7. 05

   Periodically flip and rotate the meat for an even smoke.

8.  

   

9. 06

   The key is to keep the temperature under 180° and cold-smoke the meat. If you go over 180°, the meat will begin to cook, and that’s what you want to avoid. It’s key to keep the temperature under 180°. Small amounts of fuel is needed.

10. 07

    Remove the meat after 4 hours.

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12. 08

    Plate and air dry for an hour.

13. 09

    Enjoy!