Directions

1. In a mixing bowl, create the marinade mixture by combining the coffee, root beer, soy sauce, Worcestershire sauce, brown sugar, sea salt, hot sauce, garlic salt, and black pepper.

2. Slice beef in 1" wide by 1/8" thick slices (note: this is much easier to do if the beef is frozen).

3. Place the sliced beef in a large plastic bag and add the marinade mixture. Massage the bag to make sure the beef is all coated with the marinade. Store in the refrigerator overnight.

4. Remove the beef from the marinade. Blot the beef with a paper towel, then drizzle the Runamok maple syrup on both sides of each piece of beef.

5. Place the beef in a single layer on the smoker grill grate. Smoke with hickory wood chips or pellets for 4-5 hours at 140-160°F or until the jerky is still chewy and somewhat pliant when you bend a piece. Drizzle any pieces which are quickly drying during the smoking process with additional Runamok maple syrup.

6. Place the smoked jerky in a plastic bag while still warm, and let rest for 1 hour at room temperature. Squeeze the air from the bag and refrigerate the jerky.