Dave - Sweet Red Smoke Beef Jerky

Sweet, with a kick of smoke, finishes with a bit of heat in the back. I wanted to make the smoked paprika the star of this recipe and not hiding it. It also turns out nice and red. Easily adjusted for more heat, but this is kid approved.

Steps

1. Freeze eye of round for 1-2hours prior to slicing
2. slice to 1/8-1/4" thick
3. mix all incredients in a bowl thoroughly
4. add sliced beef and mix to 1gallon zip top bag
5. remove as much air as possible and mix/shake for total coverage
6. stash in fridge for 24-48 hours
7. remove from bag and pat strips dry with paper towel
8. place strips on wire rack and dehydrate at 165 degrees for about 4hours (depending on thickness) and the internal temp reaches 160degrees