Now I'm not sure the above is the actual first of jerky in history but I can go as far back as last night and provide you with facts on a tasty jerky smoke I experienced first hand.

I don't make jerky as often as I should so it's always a treat when I do find the time. This recipe is one I have made for many years.

We will start with the marinade. In a extra large bowl mix the marinade ingredients listed above under marinade. If you don't wish to use crushed pineapple you can substitute pineapple juice. I like the bits and pieces of pineapple stuck to the meat when it dry's as it adds flavor. You will also note I used fresh chopped garlic along with garlic powder. I do this for the same reason. I like little pieces on the strips of meat as it smokes for added flavor.

Once you have the marinade mixed, trim all the fat off the meat. When drying meat you want to use a very lean cut of meat with all the fat cut off. We will be smoking at 160 degrees which is perfect for drying meat but to low to adequately render down the fat.

Cut your meat in 1/4" thick slices about 4"- 6" in length. Make sure you cut across the grain of the meat. This will make the slices of jerky easier to chew and tear.

Place the sliced meat into the marinade and thoroughly stir coating all of the meat. Place the bowl in the refrigerator for a minimum of 8 hours. Make sure to stir the meat under the marinade from time to time.

Once the marinade process has been completed remove the strips of eat and place on a smoking rack sprayed with PAM or directly on your cookers grates. Do not rinse of any of the marinade or any of the bits and pieces clinging to the meat as it's added flavor. This is a good time to add some spice to some of the meat if you like to kick it up a notch as Emeril would say. In my case I sprinkled on some Mandarin Habanero rub, This run can be purchased from the Louisiana grill company. I really like this rub.

Place the meat into your smoker and smoke @ 160 degrees for 4 - 6 hours until the meat reaches the desired dryness. There is no exact temperature or time. How long the process takes depends on the moisture in the air, meat etc.

During the drying process I like to take the meat and turn it half way though at roughly 3 hours into the process. At this point I also like to mist it a few times with some flavor. I use a mix of 1/4 cup Yoshida's,  1/4 cup Dr. Pepper and 1 Tbsp brown sugar. This will add another layer of flavor.

Once the jerky has reached the desired dryness you like, pull it from the smoker and let it cool. Once it has cooled I like to place it in Ziploc bags with about 1 Tbsp of the misting liquid in each bag. Work the jerky around in the bag so all the slices get some of the liquid on them.

What you now have is an amazing tasting Teriyaki Beef Jerky. The South American Natives of Peru got me thinking... I'll have to try this recipe with fresh buffalo meat.

Enjoy!