How to Make Beef Jerky in Your Smoker
As you learn how to make beef jerky in your smoker you can get around all the beef jerky recipes that call for liquid smoking. Smoker beef jerky is about as authentic as jerky gets.
Making jerky subscription outdoors on a smoker is closer to the old pioneer method. That’s when beef was alleviated and dried to preserve for eating on the long path ways.
By using this method not only do you get some great eating but also it’s actual just doggone fun!
Selecting Beef For Smoker Jerky
Selecting the beef you use for jerky is the same exact regardless of the method you use to create the jerky.
You must buy a lean cut of beef and then trim any fats you see. Fat will not dry out and it will cause your dried meats to go rancid quickly.
Most cuts from the round element of the beef animal do just fine. My personal choice is eye connected with round. It’s a single muscle cut with no connective skin and has very little internal fat and any external unwanted fat is easily trimmed.
You can buy round steak for easy slicing into strips but I usually buy an eye of game roast and have my butcher slice it 1/2 micron thick. Then I trim the fat and cut the slices into strips.
For this recipe you will need two pounds with beef.
Smoked Beef Jerky Marinade
Caution: This been cigarette users beef jerky recipe calls for a lot of black pepper. For anybody who is not a black pepper fan you might want to cut back a bit in your first try.
1 cup soy sauce
4 tablespoons ground black pepper
1 tablespoon cider vinegar
4 dash hot pepper sauce
1 dash Worcestershire salguero
Combine the soy sauce, ground black salt, cider vinegar, pepper sauce and Worcestershire sauce from a non-reactive bowl. Mix the ingredients well and add the beef strips.
Pour the strips and marinade in a resealable plastic bag. Place the bag in the refrigerator overnight. Move the bag over once in a while when you think about it.
Smoking Beef Dried meats
Fill the fire pan of your smoker with charcoal and light it. Wrap some wood chunks of your choice in heavy-duty foil and punch a few holes in the foil.
Eradicate your marinated beef strips from the refrigerator and dry up them as well as you can with paper towels. The dryer better!
When your charcoal is ready for smoking add the foil wrapped wood chunks to the coals.
Try to maintain a good 140-degree temperature in your smoker with the use of the vents. A person want the meat to smoke and not cook.
Build the marinated meat strips out on the grill to be able to do not overlap. Alternatively you can drape the strips across the rods of the grill grate. You can smoke a lot of jerky this way.