Ground Jerky Using Ultimate Pork BBQ Rub

• 3 pounds ground beef (preferably 90/10 lean to fat ratio)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 TBS Right Way BBQ Ultimate Pork BBQ Rub *optional*

Instructions:

1. In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Mix well until the sugar has dissolved.

2. Add the ground beef to the marinade, and mix well with your hands to ensure the meat is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or overnight for best results.

3. Preheat your smoker to 180-225°F. Drain the excess marinade from the ground beef and press it into thin, even layers on a sheet of parchment paper. The thickness should be around 1/4 inch.

4. Place the parchment paper with the meat on the smoker rack, and add wood chips according to your smoker’s instructions. Close the smoker and let the jerky smoke for 3-5 hours, or until it reaches your desired level of doneness. It should bend and crack a little, not snap.

5. Remove the jerky from the smoker and let it cool to room temperature. Pat it dry with paper towels to remove any excess moisture.

6.  Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Enjoy!