Beef Jerky Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A couple of very lean skirt steaks. Remove all fat and membrane and cut into strips a quarter inch wide across the grain.
Salt-and-pepper
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Directions: |
Directions:Set your smoker up and maintain a temperature of less than 150°. Remember, your smoking not cooking! This is important. You never go above 150°. Cook for 3 to 5 hours. Three hours plus is pretty tender and five hours is true jerky and you're going to get the most smoky flavor.
Remove your jerky from the smoker and take inside. Preheat your oven to warm. Yes warm the lowest it'll go. Place on a rack or pan lined with aluminum foil (A rack is definitely the best way to go) and leave it in there for 12 to 15 hours. Do this in the afternoon and then leave it in all night is the easiest way. Your internal temperature in your oven should be about 140°. |
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Number Of
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Number Of
Servings:tos |
Preparation
Time: |
Preparation
Time:24 hrs or less |
Personal
Notes: |
Personal
Notes: About your meet. Flank Steak is probably the easiest to get and is a wonderful product but that doesn't mean you can't use everything else that you shoot. Elk and venison are very popular. One of my favorites is turkey jerky. Have fun and experiment.
About flavorings. A lot of people like teriyaki jerky. If you go this route just find a marinade that you like and soak your meet overnight. Just prior to cooking remove your meat from the marinade and patted down so it is totally dry and cook as directed above. Marinades do have a funny affect on the way meet cooks so you'll have to experiment with your particular type of flavoring.
You can also experiment with the rubs that you put on your meet. Outside of traditional salt-and-pepper you can add chili powder, onion powder, sugars such as brown or conventional white sugar and many other flavorings that you like. A lot of people like to rub their meat down with Worcester shire sauce and then add a rub and go from there.
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