Do You Need to Cure Beef Jerky Smoker
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Are you looking for a simple smoked jerky recipe? Wait no further! In this mail service, I'm going to teach yous how to make perfect smoked jerky using a pellet smoker.
I used elk round for this recipe, but it'southward not bad with beef, or venison as well.
Slicing Meat for Bootleg Hasty
The first thing you demand to do is slice your meat into ane/iv or one/8 inch slices against the grain. The easiest mode to do this is to partially thaw your round steaks, and so slice against the grain. If y'all look until the meat has completely thawed it volition be difficult to get consistent thickness.
While you're slicing, be sure to trim away any pieces of silverskin or fat on the meat. The silverskin is not swell subsequently it's been smoked. This is one of the reasons we select a lean cut of meat for jerky. The fat tends to not 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 zip lock and set off to the side.
Smoked Jerky Marinade
In a medium-sized bowl combine soy sauce, beer, honey, Worcestershire, garlic salt, onion powder, red pepper flakes, and brown carbohydrate.
Whisk the ingredients together, so pour them into the ziplock with the sliced meat. Clasp every bit much air out of the ziplock as you tin can, and then seal and place in the fridge.
I similar to let the meat marinate for at least 12 hours, but I've found it's best if you can wait a full 24 hours. That'south enough time for the flavors to really get captivated into the meat.
How to Brand Smoked Jerky
After the meat has marinated for at least 12 hours remove the bag from the fridge, and identify your slices of meat on a cookie sheet lined with foil and paper towels. Identify one layer of meat, and and so add 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 upwards the extra moisture helps the meat cook more consistently. Our end goal is to use the smoker to dry the meat, you tin can skip this step, but y'all'll add together time to your total cook.
Once you've soaked up the extra moisture, it'south fourth dimension to add the slices to your smoker. Set the smoker to smoke at 180 degrees, and place each slice of meat direct on the grill grates. A jerky rack is helpful if yous are running low on space within your smoker.
I like apple tree or cerise wood when I'm making smoked beef jerky.
Later two hours of taking on fume, check on your meat. You want to let the jerky continue to fume until the meat just barely bends when you milk shake information technology. It usually only takes ii to 2 and a half hours until jerky is done on my smoker, but it can vary. Keep an heart on it later on the ii hour mark, and pull off whatsoever pieces that finish earlier the rest of the batch.
How to Store Smoked Hasty
When the jerky is washed smoking place it on a rack to absurd. Once the meat has come up downwards to room temp place it in a zip lock pocketbook or sealable container, and place it in the fridge. The hasty will keep for a few weeks in the refrigerator, or for months in the freezer.
Prep Time: xiii hours 20 minutes
Cook Time: 3 hours
Boosted Time: 10 minutes
Total Time: 16 hours 30 minutes
Are you looking for a simple smoked jerky recipe? Look no further! In this postal service, I'm going to teach you how to make perfect smoked hasty using a pellet smoker.
Ingredients
- 3 pounds round steak
- 1/four loving cup soy sauce
- 3/iv cup beer, IPA
- 1/four loving cup love
- 1/4 cup worcestershire
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tbsp red pepper flakes
- 1/4 cup brown sugar
- one tsp curing salt, optional
Instructions
- Trim whatsoever excess fat off of your meat, and and then slice thin (1/four - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
- Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zero lock, and cascade the marinade into the bag and so seal. Permit the meat marinate for at to the lowest degree 12 hours and upward to 24 hours
- Remove the meat from the marinade and blot dry with a paper towel. Place 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; yous tin can tell if you pick upwards a piece and when you lot shake information technology, it doesn't bend.
- Place the jerky on a cooling rack until it'due south come down to room temp, and so store in an airtight container in your fridge.
Diet Information:
Yield:
15 Serving Size:
1
Corporeality Per Serving: Calories: 229 Full Fatty: 8g Saturated Fatty: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 82mg Sodium: 684mg Carbohydrates: 10g Fiber: 0g Sugar: 8g Protein: 28g
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