Jim Beam Jerky

[KevinG]

Deer season is creeping up on me real fast, so I better get some jerky going for the trip so I don't go into smoked food withdrawals. Going to make some of my Jim Beam soaked and smoked jerky. Here's the phase 1 ingredients.


1 1/2 Tablespoons of Kosher Salt
1.68 oz. of Non Fat Dry Milk
1/3 Cup Worcestershire Sauce
1/3 Cup Soy Sauce
1/3 Cup Jim Beam
1/3 Cup Water
1/2 Tablespoon of Cure #1

Got them all mixed up, and ready for the meat.



Got the slicer ready for action.


Going to use 3lbs of Flat Iron Steak.


Here's the meat soaking ready for a long night in the fridge.


Here's phase 2 lurking in the background.


2 teaspoons of Cracked Black Pepper Corns
1 teaspoon of Garlic Powder
1 teaspoon of White Pepper
1 teaspoon of Celery Salt
1 teaspoon of Onion Powder
1 teaspoon of Cayenne Pepper

[GusRobin]

Don't want to hijack your thread, but a flat iron steak marinaded overnight and seared on a high heat grill for about 7 minutes a side, then thinly cut across the grain at about a 45 degree angle is one of the most delicious steak meals

[squirtthecat]

Not to hijack further...
But what is a flat iron steak?   I see them on menus, used in fajitas, etc.  But what cut is it?

Back to Kevin's regular scheduled programming...

[GusRobin]

This is going down the road to a total hijack. So I opened a new thread to follow the flat iron steak discussion.

http://forum.bradleysmoker.com/index.php?topic=18304.0

Let's keep this thread for KevinG's jerky smoke - sorry for the diversion Kevin.

[NePaSmoKer]

Looks good Kevin.....

[KevinG]

It's all good guys, flat iron's part of this thread. No worries.  ;)

[hal4uk]

I'm totally confused...  This is page one, right?  Do we take hostages and make demands now?

[KevinG]

 ;D Tune in tomorrow for the conclusion of Jim Beam Jerky, the flat iron steak phenomenon.

[Quarlow]

Looks good so far Kev. I think I will try this one for sure.

[Quarlow]

Hey what did you do with the spices. I assume you mixed them together and coated the meat with it? Did you let it sit for awhile or just into the smoker?

[KevinG]

Ahhh, patience is a virtue Q or should I say all good things come to those who wait. After about 8 hours of soaking in the phase 1 juice, I pulled out the meat and staged it for phase 2 - the spice encounter.

I laid the meat out on some wax paper, tightly spaced.


I used a neat little trick and grabbed an old salt shaker, and filled it with the spice mix and sprinkled it all over the meat, both sides.


Meats all covered in spices, now for another 8 hour sit in the fridge to drip dry (or whenever I can drag myself out of bed).

[Habanero Smoker]

Good idea to use flat iron cut for jerky. You'll get a fantastic beef flavor.

Don't want to hijack your thread, but a flat iron steak marinaded overnight and seared on a high heat grill for about 7 minutes a side, then thinly cut across the grain at about a 45 degree angle is one of the most delicious steak meals

I would skip the marinade. Just some salt and pepper, let it rest as room temperature for 20, them grill or pan fry. This cut is tender enough so you can eat it medium rare.

[Tenpoint5]

Hold up right here!!! That recipe doesn't in any way shape or form say how much Jim Beam should be placed in the Cook!!

[GusRobin]

Hold up right here!!! That recipe doesn't in any way shape or form say how much Jim Beam should be placed in the Cook!!

I think that the directions say: "As needed - your mileage may vary"

[KevinG]

 ;D 1/3 cup for meat - rest of bottle for chef. Make sure to buy a big enough bottle to tackle the task at hand.