Zippy Beef Jerky, we have always liked jerky and have wanted to make our own for years. This jerky is packed with flavor. A bit zippy with lots of black and red pepper mixed with Green Mountain’s “South of the Border rub”. Then, I pulled it off the smoker while still a little tender as jerky goes. I didn’t want to break any teeth. This is super easy to make and you can go with any seasoning you like. But, for me, I like the heat with the meat. Easy to make, I asked the butcher to slice up a couple of London broils for jerky and the hard part was done. Then, we loaded up our Bull Racks on the Green Mountain Grill at 170 degrees (77c) for 2 hours. The rest is just delicious history. It is so flavorful and rich it’s hard not to eat it all. See Video: https://www.youtube.com/watch?v=4OS-47DMVbM&feature=youtu.be