Smoked Beef Jerky | This Technique Will Blow Your Mind
Welcome back, Journeymen, Apprentices and BBQ Enthusiasts! Now that the weather is starting to turn I always have a tendency to prepare for hibernation. In preparation, I love to make my own smoked beef jerky to nibble on during the colder months.
Believe me, I love jerky as much as the next guy, but I don't particularly like the high prices for the small packages. This is why making my own always comes in very handy. Not only do I save a little money, but I also know exactly what ingredients I'm putting into my own jerky.
I was really excited to bring out my fabricated jerky racks and hooks that I've used from time to time with some other smokers. Surprisingly, these racks fit really well on the offset smoker I designed and created in the fabrication shop I'm fortunate enough to work in.
For this recipe, I marinated/cured the meat for 15 hours. The recipe is as follows:
Ingredients:
3lbs Skirt Steak and English Roast (I purchased mine from Mister Bratz)
3 Cups of Distilled Water
1 Cup of Worcestershire Sauce
1 Cup of Low Sodium Soy Sauce
1tsp Cayenne Pepper
1tsp Cracked Black Pepper
2TBSP Onion Powder
2tsp @lilliesq Creole Dirt
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1tsp Lawry's Seasoned Salt
3/4tsp Curing Salt
Recipe:
Mix all the ingredients except the meat
Place meat and marinade/cure in a large @foodsaver bag
Vacuum seal the meat and marinade and let sit in the refrigerator for 15 hours
Strain the jerky and pat dry and preheat your smoker to no more than 150 degrees
Hang your jerky or lay it flat on a baking sheet
Place the racks/sheets in the smoker for approximately five hours
Remove and Enjoy!
This recipe is simple, yet delicious!
I encourage you to try your own smokehouse smoked jerky. Follow my recipe or try a spin on your very own. Let me know how it works out!
Until next time, see you at the pit!
-Richard "The Journeyman" Fulk
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