Preparation

You put all this on the fire in a saucepan, you reduce until quite a bit +/- 1/3, you let it cool and you marinate the meat for 18-24 hours. The slices are previously cut thinly in the direction of the grain.

My technique for jerky is 3-4 hours of cold smoking and then dehydrating. I prefer the texture this way, but several techniques are good, like 170-180 degrees in the smoker.

Recipe from: https://www.projetbbq.com/post/jerky-pat-bbq-bi%C3%A8re-blanche-pamplemousse-grill%C3%A9-et-jalape%C3%B1o-fum%C3%A9?fbclid=IwAR3waVp_cyXuIrS8dDFQIjoxUafmvULADpuxNiDirH4Mr1W_L0cpygYs02w