Recipe by @the_meat_eater

INGREDIENTS

Meat

• 1.5 kgs topside beef sliced half a cm thick

For the Marinate

• 2 cups little Brixton rum and BBQ sauce of choice  
• 2.5 tbsp sesame oil
• 1/4 cup light soy
• 1/4 cup dark soy
• 3 tbsp Worcestershire sauce
• 1/2 cup large garlic granules
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/2 cup franks red hot extra hot sauce
• 1 tbsp of chili powder and chili flakes

STEPS

• Mix all of the marinade ingredients in a large bowl.
• Add sliced beef mix thoroughly.
• Keep in a vacuum-sealed bag or airtight container for 48 hours.
• Fire up Z Grill on smoke mode leaving the lid open for the first 20minutes to prevent getting too hot (should sit on 70c all day long).
• Add beef jerky to grills in one layer making sure to not overlap.

• You can use grill mats to cook for 6-8 hours depending on how dehydrated you want it!