Ingredients

The following ingredients have 4 Servings
  • 1 1/4 Cup coconut aminos
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. garlic powder
  • 1/2 Tbsp. ginger powder
  • 1 Tbsp. onion powder
  • 1 Tsp. black pepper
  • 1 Tsp. ancho chili powder
  • 2 Lb. flank steak

Instruction

  • Combine coconut aminos, hoisin sauce, garlic, ginger, onion, chili powder and black pepper in a large, sealable mixing bowl. Whisk well.
  • Slice steak into ¼” thick slices against the grain. Add to the bowl and seal. Place into the fridge and let marinate at least 3 hours, preferably overnight.
  • After the meat has marinated, remove from the refrigerator and place the slices of meat on a cookie sheet lined with foil and paper towels. Place down one layer of meat, and then add a paper towel layer. Continue this layering until you have placed all of the meat on the baking sheet. Absorbing the extra moisture will help the meat cook more evenly.
  • Set smoker to 165 degrees F and preheat with the lid closed for 15 minutes.
  • Once preheated, arrange sliced steak directly on the grill grate and smoke for 4 hours.
  • Check to be sure the jerky is done by lifting one end of the meat, if it holds its shape (and is somewhat pliable) the jerky is ready. If it bends too much, place back onto the smoker and check again after 30 minutes.
  • Place on a wire rack lined baking sheet to cool for 30 minutes. Store any leftovers in a ziplock in the fridge.