So you now have a smoker. Good for you! Want to make some awesome beef jerky that will make everyone think you should go into business?
Try this:
Sliced Beef. Sliced 1/4" or less thick. An electric slicer helps tons! Use beef from the round (top or botom) that has little fat/marbling. Sirloin, although a little fattier is good too.
Trim ALL excess fat (it tastes HORRIBLE smoked!)
Mix up the following: (multiply for larger amounts as needed)
4 TB. Pickling Salt (Kosher if its fine-ground. NO IODINE!!!)
4 TB. Pure Cane (white) Sugar
6 tsp. (freshly ground preferred) Black Pepper
1 tsp. Instacure #1. (Prauge powder; Sodium Nitrite) Available at "SausageMaker.com" and many other internet places. This is REQUIRED for your safety! (ever heard of Botulism??? It kills)
2 tsp. your favorite spice-mix. I sell this jerk commercially so I wont tell what I use. Some ideas here are cajun-spice, garlic, onion, celery seed, chipotle etc). Your call. (try "Rib Rub")
Hot pepper if your so inclined....
Sprinkle both sides of the meat strips in layers. I use glass pyrex 5 qt. casserole dishes. Cover with plastic wrap and keep in refrigerator 24 hours or more.
Place meat strips on rack and smoke (hickory!) for @ 1 to 1.5 hours at 140 AMERICAN degrees.
The meat should be near-RED when it is time to remove from smoker.
Place into dehydrator at 145 degrees until ready (about 3 hours, depends on thickness), or put on toothpicks and hang in an oven at lowest temp until done.
"Done" for jerk is "Snappable". When you bend a piece in half, it should JUST start to tear at the center. Not MUSH, not Wolmanized 2x4 SNAP. You'll figure this out....
HINT: Do NOT wrap jerky in a plastic bag unrefrigerated! It will likely MOLD. You can put a bunch of holes in a baggie and keep it in the refrigerator instead! FoodSaver VACUUM sealers work GREAT to keep jerk!
PS: Jerk made from ground meat shot through a calk gun doesn't begin to compare with this! (sorry to those who disagree)
NO SOUP FOR YOU!
Best know not for soup, but rather smoked meats...
Excellent posting. Chez, can you move this to the meat forum instead of fish?
Thanks for the recipe, SN . . . would you please add this to the recipe section of the FAQ Forum (see Old's recent topic in the Original Bradley Smoker Forum) [:D]
John
Newton MA
i have some jerky brining with the high mountain seaonsing !
smoke on
I will have to give this a try. Thanks for the posting.
Olds
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