Recipes for Beef Jerky in a Smoker
Bound to Recipe
Are y'all looking for a simple smoked hasty recipe? Expect no further! In this post, I'grand going to teach y'all how to make perfect smoked hasty using a pellet smoker.
I used elk round for this recipe, merely information technology's not bad with beef, or venison likewise.
Slicing Meat for Homemade Hasty
The first thing you demand to do is slice your meat into 1/four or i/eight inch slices against the grain. The easiest way to do this is to partially thaw your round steaks, and then piece against the grain. If you wait until the meat has completely thawed it will be hard to get consistent thickness.
While you're slicing, be sure to trim away any pieces of silverskin or fatty on the meat. The silverskin is not groovy subsequently information technology'due south been smoked. This is 1 of the reasons nosotros select a lean cutting of meat for hasty. The fatty tends to non cook very well and makes the hasty extra difficult to chew.
When you're done slicing put all of your slices of meat in a gallon nix lock and set off to the side.
Smoked Hasty Marinade
In a medium-sized bowl combine soy sauce, beer, honey, Worcestershire, garlic salt, onion powder, red pepper flakes, and brown sugar.
Whisk the ingredients together, and and then pour them into the ziplock with the sliced meat. Clasp as much air out of the ziplock as you tin can, and and then seal and identify in the fridge.
I like to let the meat marinate for at to the lowest degree 12 hours, but I've establish it's best if y'all can wait a full 24 hours. That's enough time for the flavors to really go absorbed into the meat.
How to Make Smoked Jerky
Afterwards the meat has marinated for at least 12 hours remove the bag from the fridge, and place your slices of meat on a cookie sheet lined with foil and paper towels. Place one layer of meat, and then add together a paper towel layer, and add another layer of meat. Continue this procedure until you've placed all of the meat on the cookie sheet.
Mopping up the extra moisture helps the meat cook more than consistently. Our end goal is to use the smoker to dry the meat, you can skip this footstep, but you'll add fourth dimension to your total melt.
Once you've soaked up the extra moisture, it's time to add the slices to your smoker. Gear up the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. A jerky rack is helpful if yous are running low on infinite within your smoker.
I similar apple tree or cherry woods when I'1000 making smoked beefiness hasty.
After two hours of taking on smoke, check on your meat. Yous desire to let the jerky proceed to smoke until the meat just barely bends when you milkshake it. It usually simply takes 2 to 2 and a half hours until jerky is washed on my smoker, but it can vary. Keep an eye on information technology after the two hour mark, and pull off any pieces that finish before the residue of the batch.
How to Shop Smoked Jerky
When the hasty is done smoking place it on a rack to cool. In one case the meat has come up down to room temp place it in a zip lock bag or sealable container, and identify it in the refrigerator. The jerky will keep for a few weeks in the fridge, or for months in the freezer.
Prep Time: 13 hours 20 minutes
Cook Time: three hours
Additional Time: 10 minutes
Total Time: sixteen hours 30 minutes
Are you looking for a uncomplicated smoked jerky recipe? Look no further! In this post, I'chiliad going to teach you lot how to make perfect smoked jerky using a pellet smoker.
Ingredients
- 3 pounds round steak
- i/4 cup soy sauce
- 3/four cup beer, IPA
- 1/4 cup honey
- ane/4 cup worcestershire
- ii tsp garlic salt
- two tsp onion powder
- i tbsp reddish pepper flakes
- 1/iv loving cup dark-brown saccharide
- 1 tsp curing common salt, optional
Instructions
- Trim any backlog fat off of your meat, and so slice thin (1/4 - one/8 inch thick slices). This is easier if the meat is notwithstanding slightly frozen
- Combine all of the marinade ingredients in a basin and whisk together. Put the meat in a zippo lock, and cascade 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 absorb 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 choice upwardly a piece and when you shake it, it doesn't bend.
- Place the jerky on a cooling rack until information technology'south come down to room temp, and then store in an airtight container in your fridge.
Diet Information:
Yield:
15 Serving Size:
1
Corporeality Per Serving: Calories: 229 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 82mg Sodium: 684mg Carbohydrates: 10g Fiber: 0g Carbohydrate: 8g Protein: 28g
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