Beef Jerky
Hey, Anybody have a good beef jerky recipe? I was eating the stuff all weekennd in NH and it looks like it should be easy to do on the smoker.
Thanks; Mass
Thanks; Mass
Hey Mass
I got one thats the same as vinnys, except the marinade is 1/3 soy sauce, 1/3 liquid smoke & 1/3 worchestershire sauce. I've tried this on the smoker more than once, and allways gets to done & dry, they say you are supposed to dry it rather than cook it I use a little cheep dehydrater, woorks great.
good luck
smokin
I got one thats the same as vinnys, except the marinade is 1/3 soy sauce, 1/3 liquid smoke & 1/3 worchestershire sauce. I've tried this on the smoker more than once, and allways gets to done & dry, they say you are supposed to dry it rather than cook it I use a little cheep dehydrater, woorks great.
good luck
smokin
about 1 year ago
Mass, I heard the same thing about jerky as smokinindian said. Think the whole secret is to dry it out in a dehydrator. Good ole Ron Popeal. Maybe you could smoke it some and then dry it out.
about 1 year ago
WARNING - ADULT CONTENT
Jerky? That ain't 'cue. Just buy it in the store, flash frozen or other wise. Check out the Robeto brand.
Hey - where's the 'g cue?
Paddy
Jerky? That ain't 'cue. Just buy it in the store, flash frozen or other wise. Check out the Robeto brand.
Hey - where's the 'g cue?
Paddy
about 1 year ago
Hi Folks, I hear ya about the drying out thing, but then the store bought stuff is pretty dry too! I was thinking about cold smoking which is somewhat like using a dehydrator.
And Paddy if making jerky isn't cueing then neither is salmon on plywood :^)
Your not going to start buying flash frozen salmon are ya?
Cheers; Mass
And Paddy if making jerky isn't cueing then neither is salmon on plywood :^)
Your not going to start buying flash frozen salmon are ya?
Cheers; Mass
about 1 year ago
Hey Mass
you may be on to something whit the cold smoking.
smokin
you may be on to something whit the cold smoking.
smokin
about 1 year ago
Well here's a big duh for myself! Here's a recipe that came with my smoker!
Ingredients
• 5 kg (10 lb) meat
• 50 ml (1/5 c) coarse salt
• 250 ml (1 c) brown sugar
• 500 ml (2 c) water
• 60 ml (4 tbsp) ground pepper (optional)
Preparation
Slice the meat as thin as possible, then pound with a mallet. In a large bowl, mix together the salt, sugar and water. Add the pieces of meat and stir with your fingers until all the meat is well covered with the mix. Cover and refrigerate for up to 24 hours.
Smoking Method
Prepare the Bradley Smoker with 4 to 8 hours of Mesquite flavor bisquettes. Place meat slices on racks and load in the Bradley Smoker. Bring temperature to between 55°C to 75°C (140°F to 160°F) and leave the damper wide open. Leave in the Bradley Smoker until meat is completely dried out.
Note: Do not add water to the drip bowl when making jerky.
To Serve
Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is drying meat, that was previously brined in a heavy salt solution. In fact the word ‘jerk’ comes from the old Spanish word ‘charqui’ which means dried meat.
Cheers; Mass
Ingredients
• 5 kg (10 lb) meat
• 50 ml (1/5 c) coarse salt
• 250 ml (1 c) brown sugar
• 500 ml (2 c) water
• 60 ml (4 tbsp) ground pepper (optional)
Preparation
Slice the meat as thin as possible, then pound with a mallet. In a large bowl, mix together the salt, sugar and water. Add the pieces of meat and stir with your fingers until all the meat is well covered with the mix. Cover and refrigerate for up to 24 hours.
Smoking Method
Prepare the Bradley Smoker with 4 to 8 hours of Mesquite flavor bisquettes. Place meat slices on racks and load in the Bradley Smoker. Bring temperature to between 55°C to 75°C (140°F to 160°F) and leave the damper wide open. Leave in the Bradley Smoker until meat is completely dried out.
Note: Do not add water to the drip bowl when making jerky.
To Serve
Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is drying meat, that was previously brined in a heavy salt solution. In fact the word ‘jerk’ comes from the old Spanish word ‘charqui’ which means dried meat.
Cheers; Mass
about 1 year ago
