BEEF JERKY (or Road Kill?)

[SoupGuy]

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...

[bsolomon]

Excellent posting.  Chez, can you move this to the meat forum instead of fish?

[JJC]

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

[CLAREGO]

i have some jerky brining with the high mountain seaonsing !


smoke on

[Oldman]

I will have to give this a try. Thanks for the posting.


Olds


http://rminor.com