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
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
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
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- Choose and Slice the Meat. Pick a lean cut of meat; a sirloin tip roast is ideal for smoked beef jerky because it's typically lean and simple to work with.
- Marinate the Meat. Place the sliced beef to one side while you prepare your marinade. While the meat is frozen, whisk together the soy sauce, water, brown sugar, black pepper, sea salt, garlic powder, and onion powder in a bowl or ziplock bag.
- Prep the Smoker. To avoid having to clean up drippings after the drying process, wrap the drip pan with aluminum foil. It will create a mess if you don't lay down a layer of protection.
- Dry the Jerky. Remove the excess marinade from the beef strips by laying them on a paper towel and drying them. Hang your jerky strips using toothpicks, either across the metal racks of the smoker or with wooden toothpick rods.
- Smoke the Meat. To smoke the meat, place the smoker in a cool (65°F to 70°F) area and bring the temperature up to 180°F to 200°F with a handful of hickory wood chips [2].
- Store the Jerky. Once the smoked beef jerky is bent slightly, dry to the touch, and slightly darker in color, remove it from the smoker and let it cool down on wire racks.
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- Prepare And Cut Meat. Knowing how to make jerky with a smoker means you have to acquire the perfect slice of meat. Remember that your beef slices must be slim for your household jerky to cook evenly.
- Marinade. After preparing and cutting the meat, the next step is to prepare some marinade for your jerky. For a standard jerky recipe, you have to create a mix using different spices like
- Prepare the Smoker. Next, you have to prepare your smoker for the jerky. Make sure to completely cover your drip pan with foil to prevent any messes while drying the smoked beef jerky afterwards.
- Smoke the Jerky. Maintain your smoker’s temperature at a low range between 160 and 200°F. Then, place your beef jerky on the cooling rack or grill grates.
- Dry the Beef. You can dry your beef using many different methods. A dehydrator or an oven works just as well if available to you outside of using your smoker.
- Extra Tips to Remember. You can smoke your beef on some wire racks to make jerky. That gives you easier access to your meat strips. It also allows you to place multiple cuts together if you’re serving the smoked beef jerky in bulk.
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