👥10 people
⏲️8h 0m
🕐4h 0m
🍽️starter
Cutting the eye of the round differently allows for different textures in the jerky.
Ingredients
- For The Meat:
- 1 lb. Eye of Round
- For Then Marinade:
- 1 cup Worcestershire sauce
- ⅔ cup brewed coffee
- ¼ cup brown sugar
- 2 tablespoons chili paste
- 3 crushed garlic cloves
- ¼ teaspoon whole black peppercorns
- Juice of 1 lime
- 2 tablespoons cornstarch
Method
- Prepare the meat, separate the eye of round into two portions. Cut one portion with the grain and the other against the grain, both into thin strips.
- For the marinade, in a medium saucepan, combine Worcestershire sauce, coffee, brown sugar, chili paste, garlic cloves, black peppercorns, and lime juice. Cook over medium heat, whisking occasionally, until the sugar dissolves.
- Marinate the meat, allow the marinade to cool. Divide the cooled marinade between two resealable bags. Place the separate cuts of meat in each bag, making sure the meat is fully coated. Refrigerate and marinate for at least 8 hours.
- Preheat the Egg to 200° and set up for indirect cooking.
- Remove the meat from the marinade and pat dry. Keep the cuts separate. Lay the meat on the grill grate and dehydrate for 4 hours. Reserve the marinade for dipping sauce.
- To make the dipping sauce, reduce the reserved marinade by about ¼. Add the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) to thicken the sauce.
- Enjoy the jerky as is or store in an airtight container to prevent moisture from collecting.
