Hello
I live in Norway and have a 6 rack digital smoker, i love beef jerky, but have never made my own.
My problem is i cant get hold of all your cures, sauces, liquid smoke and so on here in norway.
Does any one have a good recipe that innvolves normal household products and seasoning.
It is of course great if the recipe only innvolves smoker, because i dont have a dehydrator.
Thanks
Tom
I made some a couple of weeks ago made from a London Broil cut into 1/8" strips.
1 part Worcheshire sauce
2 parts Soy sauce
Black pepper
White pepper
Cayenne pepper
Brown sugar
Minced garlic
Onion powder
2 hours of smoke at 160f. Then down to 120f for 8 more hours, or until done.
Easy and really good. If you don't have any cure do NOT use ground meat.
I don't have "normal" household stuff. But I use this recipe often:
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
1-2 hrs of smoke at 150-160f. Then down to 120f-130f until bends but does not break.
What no brown sugar? LOL
Quote from: viper125 on May 26, 2012, 06:17:56 PM
What no brown sugar? LOL
No it's usually for those folks on low carb diets. ;D But sugar can always be added I guess, lol just never did in this recipe. So many other recipes have sugar.
I know I was kidding! Don't like to much sweetness my self. But seems as all do have a lot of sweeteners.
Quote from: SiFumar on May 26, 2012, 12:04:11 PM
I don't have "normal" household stuff. But I use this recipe often:
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
1-2 hrs of smoke at 150-160f. Then down to 120f-130f until bends but does not break.
Thank you all for replys
Have been on a long holliday, but not i am ready to try out this recipes.
Sifumar: i was just wondering, do you let the meat soak in this recipe or do you just add it to the meat ?
if you let it soak, for how long ?
Regards
Tom
I use to use one quite similar to this one and soaked at least over night up to two days some times. Looks very Delicious.