Beef Jerky in a Wood Smoker
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Are you looking for a simple smoked hasty recipe? Wait no further! In this mail, I'm going to teach yous how to make perfect smoked jerky using a pellet smoker.
I used elk circular for this recipe, but information technology's great with beef, or venison too.
Slicing Meat for Homemade Jerky
The first thing you need to do is slice your meat into 1/4 or 1/8 inch slices against the grain. The easiest way to do this is to partially thaw your round steaks, and then slice confronting the grain. If you wait until the meat has completely thawed information technology will be hard to get consistent thickness.
While you're slicing, be certain to trim away any pieces of silverskin or fatty on the meat. The silverskin is not great afterward information technology's been smoked. This is one of the reasons we select a lean cut of meat for jerky. The fat tends to non cook very well and makes the jerky extra hard to chew.
When you're done slicing put all of your slices of meat in a gallon naught lock and gear up off to the side.
Smoked Jerky Marinade
In a medium-sized bowl combine soy sauce, beer, honey, Worcestershire, garlic salt, onion pulverization, red pepper flakes, and brown sugar.
Whisk the ingredients together, and and then cascade them into the ziplock with the sliced meat. Squeeze as much air out of the ziplock as y'all can, then seal and place in the fridge.
I similar to permit the meat marinate for at least 12 hours, but I've found it's best if you can wait a total 24 hours. That's enough time for the flavors to really get absorbed into the meat.
How to Make Smoked Jerky
After the meat has marinated for at to the lowest degree 12 hours remove the bag from the refrigerator, and place your slices of meat on a cookie sheet lined with foil and paper towels. Place i layer of meat, and so 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 consistently. Our end goal is to utilize the smoker to dry out the meat, you can skip this stride, merely you'll add time to your total melt.
One time you've soaked up the extra moisture, it'due south time to add the slices to your smoker. Set the smoker to fume at 180 degrees, and place each piece of meat straight on the grill grates. A jerky rack is helpful if you are running depression on infinite inside your smoker.
I like apple or cherry wood when I'm making smoked beef jerky.
Later on ii hours of taking on fume, check on your meat. Yous desire to let the jerky go along to smoke until the meat just barely bends when y'all shake it. It ordinarily merely takes two to ii and a half hours until jerky is done on my smoker, only it can vary. Go along an centre on it later the ii 60 minutes mark, and pull off any pieces that finish before the rest of the batch.
How to Store Smoked Jerky
When the jerky is done smoking place information technology on a rack to cool. Once the meat has come up down to room temp place it in a zip lock bag or sealable container, and place it in the refrigerator. The jerky will proceed for a few weeks in the refrigerator, or for months in the freezer.
Prep Time: xiii hours twenty minutes
Cook Time: 3 hours
Boosted Time: x minutes
Total Fourth dimension: 16 hours 30 minutes
Are y'all looking for a simple smoked hasty recipe? Look no farther! In this post, I'k going to teach you lot how to make perfect smoked hasty using a pellet smoker.
Ingredients
- three pounds round steak
- one/iv cup soy sauce
- three/4 cup beer, IPA
- i/iv loving cup honey
- 1/4 loving cup worcestershire
- two tsp garlic common salt
- two tsp onion powder
- 1 tbsp red pepper flakes
- 1/four cup brown carbohydrate
- 1 tsp curing salt, optional
Instructions
- Trim whatsoever excess fat off of your meat, and so slice sparse (1/4 - 1/8 inch thick slices). This is easier if the meat is yet 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. Allow the meat marinate for at least 12 hours and upwards to 24 hours
- Remove the meat from the marinade and blot dry with a paper towel. Identify 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 exist done; you tin can tell if you pick upward a slice and when you shake it, it doesn't bend.
- Identify the hasty on a cooling rack until information technology's come downward to room temp, and so store in an closed container in your fridge.
Nutrition Data:
Yield:
fifteen Serving Size:
1
Corporeality Per Serving: Calories: 229 Total Fatty: 8g Saturated Fatty: 3g Trans Fatty: 0g Unsaturated Fatty: 4g Cholesterol: 82mg Sodium: 684mg Carbohydrates: 10g Fiber: 0g Sugar: 8g Protein: 28g
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Source: https://www.smokedmeatsunday.com/smoked-beef-jerky/
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