SMOKED BEEF JERKY
Are you looking for a simple smoked jerky recipe? Look no further! In this post, I'm going to teach you how to make perfect smoked jerky using a pellet smoker.
Provided by Nick
Categories Appetizer
Time 16h30m
Number Of Ingredients 10
Steps:
- Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
- Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
- Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
- Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
- Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.
Nutrition Facts : Calories 229 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 684 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
HOW TO MAKE BEEF JERKY IN A SMOKER
This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.
Provided by Will
Categories Beef Jerky
Time 8h30m
Number Of Ingredients 9
Steps:
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts : ServingSize 70 g, Calories 196 kcal, Carbohydrate 6 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 915 mg, Sugar 4 g
BEEF JERKY IN A SMOKER
I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.
Provided by Doug Patrick
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 15h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
- Prepare an outdoor smoker for low heat and lightly oil grate.
- Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 6 g, Cholesterol 101.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 9.1 g, Sodium 2488.9 mg, Sugar 0.8 g
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
BEEF JERKY THE REAL MCCOY! SMOKER REQUIRED...
Beef Jerky an old staple that people today eat as a convenient snack, but was critical in aiding to the survival of our early forefathers and mothers that brought us here today. Well, with that notion I want to share with you a very authentic Beef Jerky recipe. It is simple and once you master it you will have an excellent foundation for your own special touches to explore the vast variations of ways to flavor your jerky recipe and make it a recipe to hand down generation to generation. I think that is what I like most about food and preparations of recipe's; it is the history, the life, and stories behind them. I love recipes that are rich in history, steeped in stories, and cause for the gathering of friends and families. So here is an old time authentic Beef Jerky recipe, it is important to pay close attention to details here, but it is a simple recipe, and I am sure as you read it, you cannot deny the accuracy of details in the makings here that this recipe is the "REAL McCOY"
Provided by Brett BBQ is my game
Categories Meat
Time P7DT4h
Yield 4 pounds, 40 serving(s)
Number Of Ingredients 3
Steps:
- Lets get our selves ready first to actually make Beef Jerky with some preparation. I can not stress enough about food safety practices here. You are about to preserve meat in a way that requires a low temperature cooking and drying method and you are the preparer; You are the one that has to take these tips I share with you to heart and prepare with care or love.
- The meat needs a storage container that is sterile and clean, I suggest getting a food container of the likes you can find at any good restaurant supply store or Costco, Sams Club in their food pro catering Isle a nice deep square/ rectangular non reactive container with a very tight fitting lid. Various Tupper Ware types will work but make sure you have an air tight seal that won't give in a few hours or days. We need it air tight.
- Consider your cutting area we need a good clean butcher block or meat cutting area.
- Finally, gloves it may help to have some gloves to ensure cleanliness.
- Okay lets begin:.
- Preparation, the CUT:.
- Take your London Broil and identify the grain of the meat, and cut along the grain 1/4 inch to just under 3/8 of an inch thick strips. Your London Broil is usually about an inch plus thick slab of meat. So take each slice and portion that slice length wise to about the same first dimensional cut of about 1/4 inch to 3/8 inch. Now you should have long strips of meat that are about the thickness of a lady's finger. This is important in the final quality of your jerky. I have found staying very close to a precise 1/4 inch precision cut strip to no larger than 3/8 will yield a chewy, but tender result that will satisfy. Many cut into thin wide slices but bare with me and give this recipe a try and reserve your judgements for the final product.
- Marinading, THE CURE:.
- We are going to layer the meat, and dress with salt and molasses. We will layer each layer of meat in a directional manner. First layer, lay strips North to South the next layer will be East to West -- But wait Read below first -- Start with your first layer of meat laid North to South covering the bottom of the container completely no spaces no overlaps.
- This is very critical and it does take a steady hand to prepare your cure box with just the right application of salt and molasses. So WARNING, please read this first do not just dive in -- Okay we need to lay down the salt, I like to start by swinging the Kosher salt box over the curing container that you will store your beef in a back and forth manner that is level and parallel to the meat surface in a nice controlled manner and as you tilt the salt box in your hand over the curing box the salt will begin to throw out nice and even. Important we are not trying to make a perfect layer to cover every square inch of the meat. That would be too much salt, a proper salt layer will actually have granules of salt about every 1/8 to about a 1/4inch of the meat. I know that sounds salty nonetheless but trust me, it is about right. You might want to practice over a baking sheet a little to get your technique down, I highly recommend practicing.
- Okay great now the Molasses, you want to have the same control here in the application by pouring the molasses with an even parallel swing but slower, its molasses and you want a small thread of molasses to begin pouring out and just as the molasses begins to clear the bottle neck pull back the tilt a bit to reduce it to that very fine thread that will flow in a thread like manner. Now swing back and forth nice and steady laying a thread of molasses at a coverage of about one line space per 1/8 inch North and South, then come back and lay a thread at 1/8 spacing East and West. Wheh -- You did it --
- Okay great now your next layer, remember this time alternate the direction of the meat lay this layer East to West. Fill the layer completely no spaces. Repeat layering salting, and molasses application till you have no more meat. Cover tightly and refrigerate for one week. Then you are ready for smoking in a smoker. I have marinated/Cured Jerky up to two weeks with no problems, if you are adding flavors and seasonings to this curing process then increasing curing time can be beneficial. see tips at the end of the recipe.
- Managing the CURE:.
- Leave your Curing Meat undisturbed in the refrigerator for two days. straight. Once you have two days in to the curing process you can now redistribute the contents. This is important to insure we get an even cure on all of the meat try to get what is on the bottom to the top and the top to the bottom. I hope that makes sense, in other words if you wish you could take a clean spatula and just slip it in one side and just flip the contents over don't worry that all your neat layers are now in disarray that is fine. Do this every day now flipping the contents till you have a full week into curing the meat.
- Ready to JERK:.
- One week later your London Broil Strips are now cured. Believe it or not your jerky is safe to eat, but I do not think it would be very appetizing. It will be soon and we are more than half way there but a little more TLC and we will have the best of the best, The Real McCoy of Jerky in your hands soon.
- Remove Jerky from the the confines of your fridge.
- Prepare your Smoker with wood natural lump charcoal, light and bring your smoker to a operating temp of 170 degrees F. try to keep it below 200 degrees F. as you maintain this heat level. Prepare your choice of wood chunks by soaking them in water, I prefer Hickory, but all nut or fruit bearing hardwoods are fair game. Clean your racks and lightly oil them but once oiled clean of with a paper towel we do not need the racks oiled heavily. I like to have the very bottom rack covered in tinfoil, if your fire and heat is coming from below. this will cause a more even heat distribution and smoke distribution.
- Remove the meat and I like to strip the pieces with my hands wearing a food grade glove to remove most to nearly all the marinade. Some of you will fret for the sake of flavor but the less moisture you have on the meat and in the smoker the better to insure our drying time is on cue.
- Prepare each rack for your smoker by laying the strips across the grate with at least a 1/8 inch of air space between strips. Fill the racks densely though because the fewer racks to rotate in the smoker the better. Place the Beef lined racks in the smoker and maintain the smoker at about 170 degrees F. add wood chunks to add smoke flavor. If your accustomed to smoking you probably have a feel for what is too much smoke or too little. You want a slow steady procession of fresh smoke gently rising with the heat. Use lots of ventilation on your smoker we want the heat to carry away the moisture so do not dampen heavily less you need to squelch a flare up that is causing your temp to sore. Best to ad fuel sparingly. Check the racks of meat about every 30 minutes. Ensure to rotate as needed over under or to just rotate the racks in a clock wise rotation to ensure even drying. Here is what I find works best for smoking and drying time; expect 4 hours at about 170ish to 200 degrees F. and then you may want to stoke the fire then you may want to stoke the fire up one last time at 4 hours to about 200 degrees and then just as that fuel dwindles, fully vent the smoker and allow to air dry to full cool for another four hours. Remove from smoker, remove from racks. You know it is right when you bend the meat you will see it give into exposing the meat fibers in the bend and possibly splinter slightly. If it splinters easily you are to dry, if it bends but will not expand and expose meat fibers to a few splintering it needs more drying time. You can air dry on baking racks inside, or in your oven to perfection. Another great gauge for perfection is your pallette go ahead and try it dry to your liking this thick cut should be chewy, but pleasant to work and not be so hard to cause severe gum and mouth abrasion. I hope that all makes sense here.
- Storing: Once you have your finished product it is important to store correctly. Zip locks are great and even vacuum packing is better, with each batch of jerky store with two paper towels folded into a single flat to lay on one side of the bag. The Paper towel will help with collecting moisture and keep your product in better shape. It is completely normal to see the paper towel wick a colored stain into itself. change the paper towel on longer stored jerky. Room temperature for short periods is fine say a week to ten days. Longer storage you can freeze up to many months, or refrigerate for many weeks.
- Tips on Flavor:.
- Okay the natural smoke flavor of the Real McCoy already should make you feel as though all Jerky you ever, ever, ever ate from a mass producer is only fit for a Dog. I know the first time i made it just as described I nailed it not too salty, not too sweet and the London Broil was a premium cut with next to no fat or connective tissue just pure premium meat. My dogs were smelling this for hours in the smoker and when I had the first chew I got that overwhelming feeling so primal and so natural of an instinct to hunker down and cover myself from prying eyes as though I discovered a very special secret -- Like striking gold and hiding the prize from claim jumpers. So all by it's simple self this recipe screams perfection.
- To jazz things up here are my best tips from my years of production and trials. If you want heat then make as per the recipe above but dust the finished product with Ground Red Pepper when storing -- Making a heated up hot sauced marinade will only mellow in the smoker and the pepper sauce and spices may take on more bitters of the smoking process. Seasoning with spices is always better at storage time. Try making your favorite smice rubs and blends and see what you think.
- My favorite and very best of the best recipes has been the addition of julienned strips of Habenero peppers, and a product called Sweet Spicy Ginger Teriyaki, from East West Specialty Suaces -- Pouring the liquid marinades, citrus, peppers, or red pepper flakes in after your two day soak is best -- It is not necessary to add your flavor ingredients in the first production of making layers. I encourage you to let the curing of the salts and sugars of the molasses to do their job first then flavor it all up in the toss up and flip of the meat after your two day cure soak. I have found this to work the best.
- Enjoy and please, comment feel free to comment, our journey in the pursuit to the REAL Mc Coy is a shared experience and collaboration of us working to the same pursuit of hapiness. Cheers.
Nutrition Facts :
THE BEST HOMEMADE BEEF JERKY RECIPE
This is the best homemade beef jerky recipe, and it's easy to make without any special equipment.
Provided by Jennifer Segal
Categories Snacks
Time 3h30m
Yield 12 to 14 servings
Number Of Ingredients 10
Steps:
- Slice the meat between ⅛ and ¼ inch thick with the grain. (If the roast is too thick to slice easily, cut it in half horizontally before slicing.)
- Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder. Whisk until evenly combined and the sugar is dissolved.
- Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap or transfer to a large ziplock bag and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
- Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions.
- Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
- Store the jerky inside an airtight plastic container, Ziploc bag, or airtight glass jars. Properly dried jerky will keep at room temperature for about one week. Refrigerate or freeze for longer storage.
- Note: Pop the meat in the freezer for 1 to 2 hours before slicing; it will be easier to cut.
- Note: Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket. (I use McCormick.)
Nutrition Facts :
HEALTHY HOMEMADE SMOKED BEEF JERKY
Smoked beef jerky is a favourite! This gluten free and paleo beef jerky is bursting with wonderful flavour making it a favourite healthy homemade beef jerky recipe. It is a great recipe for a smoker like a Traeger grill. Read on for all the details for how to make this pellet grilled smoked beef jerky.
Provided by Bella
Categories Snacks
Time 4h30m
Number Of Ingredients 8
Steps:
- Combine coconut aminos, hoisin sauce, garlic, ginger, onion, chili powder and black pepper in a large, sealable mixing bowl. Whisk well.
- Slice steak into ¼" thick slices against the grain. Add to the bowl and seal. Place into the fridge and let marinate at least 3 hours, preferably overnight.
- Set smoker to 165 degrees F and preheat with the lid closed for 15 minutes.
- Once preheated, arrange sliced steak directly on the grill grate and smoke for 4 hours.
- Check to be sure the jerky is done by lifting one end of the meat, if it holds its shape (and is somewhat pliable) the jerky is ready. If it bends too much, place back onto the smoker and check again after 30 minutes.
- Place on a wire rack lined baking sheet to cool for 30 minutes. Store any leftovers in a ziplock in the fridge.
Nutrition Facts : Calories 147 kcal, Carbohydrate 9 g, Protein 17 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 653 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STOVE TOP SMOKER BEEF JERKY
Technically and traditionally, beef jerky isn't smoked, but allowed to air-dry slowly. However, the drying process was often given a boost by hanging the strips of meat over a smoldering fire. So, when adapting the process for jerky to a stove top smoker, start with a small amount of wood and low heat and finish with a lengthy drying process that takes place in the oven, not around the campfire. Use oak, mesquite, hickory, or cherry wood chips. From the "Smokin" cookbook.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 10h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir the salt and sugar together in a small bowl. Toss the beef strips in the marinade.
- Refrigerate, covered with plastic wrap for about 6 hours, tossing several times.
- Drain the beef thoroughly in a colander, but do not rinse or pat it dry. Lay the beef strips on the smoking rack, making sure there is space between each so the smoke can circulate. Set up the smoker using the wood chips and smoke the beef over medium heat with the lid cracked until the first wisps of smoke rise and close lid; then reduce the heat to medium-low once the lid of the smoker is closed, for 30 minutes.
- While the beef is smoking, set the oven to 'Warm' or 200ºF.
- After the beef is done smoking, transfer the beef on the rack to a baking sheet. Oven-dry the beef until it is leathery but still slightly pliable, about 4 hours. Leave on the rack in the oven to cool.
- Store the jerky at room temperature in an airtight container or resealable plastic bag. Jerky will last indefinitely.
- Note: When buying beef to make jerky, choose a piece that is about 3 inches long and fairly thin. It will be easier to make strips of the right size. First, cut with the grain into 1/4-inch strips. Lay the strips flat and cut them lengthwise intl 1/2-inch or so widths. Finally, if necessary, cut the strips to about 3 inches in length. Don't worry if the pieces are irregular, that's part of the fun of making your own jerky. Do make sure they are no thicker than 1/4-inch or they won't dry properly.
Nutrition Facts : Calories 174.6, Fat 10.2, SaturatedFat 3.9, Cholesterol 48.4, Sodium 2368.8, Carbohydrate 4.5, Sugar 4.4, Protein 15.3
SMOKED PEPPERED BEEF JERKY RECIPE - TRAEGER GRILLS®
Try this smoked peppered beef jerky recipe. Thin sliced beef steak is marinated with soy sauce, Worcestershire, garlic and black pepper over hickory.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
- With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).
- Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
- When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Remove the beef from the marinade and discard the marinade.
- Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
- Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
- Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
- Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!
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SMOKED BEEF JERKY RECIPE [LOW CARB, KETO, SUGAR FREE ...
From ketogasm.com
4.5/5 (2)Total Time 5 hrs 10 minsCategory SnackCalories 78 per serving
- Using a meat slicer or sharp knife, cut beef into thin sheets and strips approximately 1/4-inch in thickness. Generally, cutting with the grain of the meat creates chewier pieces, while cutting against the grain produces a more crumbly jerky that is easy to bite into. Choose one direction or another based on desired results, or try a combination of both to see what you prefer! Remove and discard any fat, silverskin (fascia), or other connective tissue from the meat. Place the trimmed beef in a large zipper-lock bag.
- In a small bowl, whisk together the marinade. For a more traditional beef jerky flavor, combine coconut aminos (or soy sauce/liquid aminos!), garlic powder, onion powder, and smoked paprika. For a spicy marinade, combine coconut aminos with Thai garlic chili sauce and sriracha. Pour the mixture into the bag and distribute the marinade throughout the meat by massaging from outside of the bag. Seal the zipper-lock and place the beef in the refrigerator to marinate for a minimum of three hours.
- Remove the slices of beef from the marinade and pat the meat dry with paper towels once you're ready to cook. Liberally season with salt and sprinkle optional toppings if you prefer. Add pepper for peppered jerky or sprinkle red chili flakes to pair with the spicy jerky marinade. Get creative!
- Prep your smoker or fire up your Traeger grill to smoke. Once the grill/smoker is ready, lay the beef out in a single layer directly on the grill or on removable smoker racks. Close the smoker lid once the meat is arranged and smoke until the beef jerky is dry yet flexible when bent, about 4 to 5 hours.
MASTERBUILT SMOKER MEAT JERKY RECIPE - MRECIPES.COM
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TERIYAKI BEEF JERKY - HEY GRILL HEY
From heygrillhey.com
5/5 (20)Category SnacksCuisine American, AsianTotal Time 3 hrs 20 mins
- Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
- Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
- Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.
- Steam the jerky, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.
HOW TO MAKE SMOKED TERIYAKI BEEF JERKY - SLOWPOKE COOKING
From slowpokecooking.com
5/5 (3)Category SnackCuisine American
- Mix all ingredients except for steak and place into a gallon size Ziploc bag. Trim any fat from the flank steak and fold back into thirds. Cut 1/4” thick slices with the grain and place strips of meat into bag with soy sauce mixture and place in a bowl and leave in the refrigerator over night but not more than 24 hours.
- When ready to smoke, start smoker and set to 160–170. Lay out jerky with 1/2” between each piece and smoke for 4.5-5 hours. Remove from smoker and enjoy warm or let cool.
SMOKED BEEF JERKY - THE GRUB ZONE
From thegrubzone.com
Cuisine AmericanCategory AppetizerServings 4Calories 160 per serving
- Place marinaded beef on the smoker. Turn smoker to 225 degrees and let the beef smoke for approximately 2 hours. Keep checking on the jerky to make sure you aren't over cooking it. You will know when its done when the jerky is firm but not soft and still slightly pliable.
UNKNOWN SECRET TO THE BEST PELLET SMOKER BEEF JERKY RECIPE
From lakesidesmokers.com
Servings 4Estimated Reading Time 8 minsCategory Side DishTotal Time 11 hrs 10 mins
- The flavoring of your marinade comes down to personal preference. The amounts above are interchangeable, so have a think of how sweet, salty or spicy you’d like it to be, before you start mixing your ingredients.
- Slice your beef into ¼ inch thick slices using a sharp knife, either with the grain (for chewier beef jerky) or against (to make it more tender).
TENNESSEE SMOKED BEEF JERKY - JERKYHOLIC
From jerkyholic.com
4.3/5 (14)Total Time 7 hrs 30 minsCategory Beef JerkyCalories 187 per serving
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, worcestershire, water, cane sugar, garlic powder, smoked paprika, and curing salt in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
DR. PEPPER JALAPENO BEEF JERKY RECIPE | HEY GRILL, HEY
From heygrillhey.com
4.8/5 (57)Calories 242 per servingCategory Snacks
- Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
- Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. Massage the marinade into the meat and refrigerate for 8-12 hours, or overnight.
- Preheat the smoker. Preheat your smoker or oven to approximately 170 degrees F. I recommend maple or cherry (or a combo of both!) for this recipe.
- Smoke the meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
29+ SMOKIN’ HOT GIFTS FOR MEAT SMOKERS – PEOPLE'S CHOICE ...
From peopleschoicebeefjerky.com
Author Brian Bianchetti
- Beef Jerky. Meat. Charcoal. Fire. Comfy chair. Friends. Cold drinks. All that’s missing are delicious snacks to enjoy during a long day of smoking. Ask any serious meat smoker and they’ll tell you — having delicious snacks on hand while smoking is key.
- Steak Branding Iron. There are few meat smoking gifts that are as unique as a custom, steak branding iron. Your loved one can sear their smoked steak with initials or a logo.
- Instant-Read Thermometer. A serious meat smoker must have a quality meat thermometer. The secret to a quality smoked piece of meat is reaching that perfect internal temperature.
- Stainless Steel Grill Basket. A stainless steel grill basket is a great tool to prevent veggies from falling through the cooking grates of a smoker. This is an especially great gift for meat smokers that like to cook a variety of meats, vegetables, and all-in-one meals.
- Cast Iron Corn Pan. Have you ever enjoyed smoked corn? It’s a real game changer and a great thing to make on a smoker. The clever folks over at Lodge Cast Iron came up with this seasoned cooking tray perfect for corn and perfect for the smoker.
- Cedar Planks. Cedar planks and smoking are a match made in heaven and there are few things as delicious as smoked fish, cooked on cedar planks. Because cedar planks can only be used so many times, a regular meat smoker will always need more cedar planks for their rotation and will always appreciate a fresh batch.
- S’Mores Griller. Did you know you can make s’mores on the smoker? It’s a delicious and unique treat that demonstrates the versatility of smoked foods. The grilling aficionado in your life will love trying this out.
- Steak Knives. A real passionate smoker of meat needs a good set of steak knives. There’s nothing like slicing into a delicious, perfectly-smoked steak with a quality knife.
- BBQ Grill Light. Anyone who is serious about smoking has gone late into the night with a brisket or pork shoulder. There’s only one way to achieve fall-apart meat and that’s long cook times.
- Apron for Smoking. Better be safe than sorry, that’s our motto when it comes to smoking meat. Give the gift of safety with a smoking aporn that delivers protection without the weight.
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