Incredible Wagyu Beef Jerky

1. Remove all excess fat and silver skin to prevent chewiness and spoilage.

2. Cut into 1/4 -inch cubes for faster marination and even dehydration.

3. Halve any medallions to match thickness and size.

4. Place meat in a large bowl or zip-top bag.

5. Add a generous coating of Musket Powder Seasoning.

6. Add a few dashes of Racha Mild Sauce.

7. Add a splash of Dale’s Marinade.

8. Mix thoroughly.

9. Add a second round of Dale’s Marinade and Racha Mild Sauce to ensure full coverage.

10. Let soak in the fridge for 4 hours.

11. Fill the A-Smoke grill with pellets.

12. Set touchscreen to Smoke Mode at approximately 160°F–180°F.

13. Place jerky directly on grill grates or jerky racks if available.

14. Smoke for 6 hours, checking occasionally for texture.

15. Remove from grill and let cool slightly.

16. Jerky should bend without breaking and have a deep, smoky color.

Notes

1. The jerky should be pull-apart tender with sweet heat and deep umami from the Dale’s marinade.