If you're already making jerky, why not test it out with ALL the meats? Certified Creole BBQ took this to heart and tested out making jerky out of Bottom Flat Steak, Skirt Steak, and Bacon. He used three different seasoning methods too! Learn how to make jerky in your charcoal grill with this beef jerky recipe.

Instructions

Prepping:

1. Slice the Bottom Flat Steak & Skirt Steak into small-medium personal pieces & set aside.

Tip: cut small end pieces & excess fat. 

2. Pour Kikkoman Teriyaki Baste & Glaze in Ziplock Bag.

3. Apply Olive Oil & Char-griller Grills®️ Steak Rub to both sides of the meat & place in ziplock bag. 

4. Mix the meat in the Ziplock bag & place in the refrigerator for 2-24 hours.

5. Remove from fridge and place on tray and allow the meat to get to room temperature. 

6. Bacon: No need to marinade. When your ready to cook apply olive oil on both sides of the bacon & season both sides with Fogo Charcoal The Rub. 

Tip: placing the bacon to a baking rack allows easy handing/rotating of the bacon during the cooking process.

Cooking:

1. Preheat smoker/grill with charcoal & apple wood chunks to 180°-200°.

Tip: don’t allow temperature to rise over 200°. Add charcoal/wood chunks as needed. Low smoke is needed to help dry out the meat. Check fire about 30-45 mins.

Tip: do not use a spritz because the goal is to dry out the meat. 

2. It will roughly take four hours to cook the jerky.  dry out the meat. 

3. Jerky will be dark in color, tender & a bit crispy when completed. 

4. Dry out the meat. 

5. When done, remove jerky from the smoker/grill and enjoy your Beef n’ Bacon Jerky throughout  the week with Family & Friends.

6. Store jerky in a ziplock bag. No need to place in refrigerator but can if you like.