Directions

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1. Slice the topside into even slices around 5-8mm thick.

2. Put the slices into a bowl and add 2 Tbsp of soy sauce and worcestershire sauce, 1 Tbsp of ancho rub and 1/4 Cup of Lane's Kinda Spicy. combine until the beef slices are evenly coated.

3. Pour the beef and marinade into a ziplock bag, remove the air and seal. Leave overnight in the fridge.

4. When you're ready to go take the beef out of that bag and lay on cooling racks allowing a little space in between each slice. Sprinkle a little more rub on the top.

5. Heat your smoker to 95c / 200f and place the racks on the smoker. The temperature is kept nice and low because you’re really looking to dehydrate the jerky. Higher heats will char the thin slices. To increase the shelf life of the jerky, ensure the jerky reaches 70c/160f.

6. The dehydrating process will take about 4 hours. you’re looking for a nice dark colour, and it should bend with a fair bit of resistance without breaking.

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1. Place the beef mince in a large bowl, add 2 Tbsp of soy sauce and Worcestershire sauce, 1 Tbsp of Ancho rub and 1/4 Cup of Lane's Kinda Spicy and combine.

2. Place the mince between two sheets of baking paper. With a rolling pin, roll the meat to an even 5mm thickness.

3. Cut the mince into even strips and transfer onto a cooling rack. Sprinkle on a little more Ancho rub and add to the smoker.

4. Smoke for around 2–3 hours. The jerky will shrink slightly, darken, and bend without breaking when it is finished. Ensure the jerky reaches 70c/160f.

5. When you’re happy with the doneness and colour of both take them off the smoker and place in a zip lock bag, and keep in the refrigerator. Both types of jerky will keep for around 2 weeks.