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Sriracha Beef Jerky

kept byDAPHNE

Yield: Makes 30 to 36 strips
Method: Hot smoking (at a relatively low temperature) Equipment: Bradley digital smoker; hickory or the fuel of your choice


2 pounds lean beef, such as top or bottom round or flank steak
1/2 cup sriracha
1/4 cup soy sauce or Asian fish sauce
1/4 cup sesame oil
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro



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