Maple Whiskey Beef Jerky

My father LOVED beef jerky.  I didn't mind it, but of course my father would make it so that it was the consistency of shoe leather.

Ingredients 

2 pounds eye of round, or any lean cut of beef

1/3 cup maple syrup

2 shots of your favorite whiskey

1/4 cup soy sauce

1 Tbsp sesame oil 

1 Tbsp chili flakes 

1 Tbsp smoked paprika 

1 Tbsp garlic powder 

A few slices of ginger

A little bit of thyme 

You favorite BBQ Seasoning 

Stuff you will need 

Smoker

Smoker wire rack

Cutting board 

Sharp knife 

Canning jar with lid

Directions

Cut off any fat or silver skin off the meat.

Chill the meat for 30 minutes in the freezer.  This will make it easier to cut.

Cut the meat into thin strips.  Against the grain.

Make sure the canning jar is big enough to hold the marinade and beef.  If not, put everything into a zip lock bag.  Remove as much of the air as you can and put in the fridge for 24 hours.  Make sure to rotate the canning jar or zip lock bag every few hours.

Transfer the beef strips to the wire rack and hit it with your favorite BBQ Seasoning. 

Get the smoker to 200 F.  Smoke the beef for 90 minutes and continue to cook for 5 hours.  Depending on how thick you cut the beef strips.

Jerky should be leathery to the touch, and bendable.

Comments and suggestions are ALWAYS welcome.