How to Make Beef Jerky
Preheat oven to F. Cover a big baking tray with parchment paper. Place a wire rack on top of the tray, then place the strips of beef jerky on the wire rack. Allow the excess moisture from the marinade to drip off first. The jerky will take 2 to 3 hours to dehydrate in the oven depending on how much moisture the meat had at the beginning. Beef makes a great base for jerky as it absorbs flavor really well and is hearty and chewy, but you can use any other meat like elk, deer, turkey, goose, or bison. Always use good cuts of meat, the better the initial ingredient the better the jerky. For outstanding jerky, go with low-fat cuts like sirloin, flank steak, eye round, or top round.
I make this recipe in my smoker. Kake sure you store the jerky in an airtight container in the refrigerator. In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce.
Mix well and add the meat slices. Cover and refrigerate overnight. Lay meat strips out on grill so that they too not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours. All Rights Reserved. Beeef Jerky in a Smoker. Rating: 4. Read Reviews Add Reviews.
Save Pin Print ellipsis Share. Gallery Beef Jerky in a Smoker. Beef Jerky in a Smoker smittyb. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list jerkt reflects the servings specified. Add all ingredients to shopping list View your list. Prepare an outdoor smoker for low heat and lightly oil grate.
I Made It Print. Per Serving:. Full Nutrition. Reviews 20 Read More Reviews. Rating: 5 stars. Adding a little home grown cerrano pepper works well too. Read More. Thumb Up Helpful. Rating: 1 stars. Way too much pepper!!! Reviews: Most Helpful.
How to become an interior designer don't use a smoker so the flavor may be different but this jerky recipe is the one my husband requests. I personally think the pepper is a bit strong but the flavor is excellent and it grows on you. This is magic - I add some of Daves Ultimate insanity sauce and it gives wt a great taste - all my friends say its the best jerky yet Read More.
Not BCrocker. Entirely too much pepper. Rating: 3 stars. Use paper clips to hang the strips of meat from the top grate of WSM smoker. I love pepered stuff but Im the only one here at our house so I used Garlic salt insted. OMG that was great. Good Stuff! Rating: 4 stars. Came out great! Keep it on low though mine was over done after only aat hours. We are eating it anyway it's still real good! More Reviews. All Reviews for Beef Jerky in a Smoker. Close this dialog window Share options.
Your daily values may be higher or lower depending on your calorie needs. Amount rexipe based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. This is magic - How to make gloves out of tights add some of Daves Ultimate insanity sauce and it gives it a great taste - all my friends say its the best jerky yet. Back to Recipe Review this recipe. Add Photo. What did recupe think about this recipe? Did you make any changes or notes?
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Super Hot Beef Jerky Recipe It occured to me that many of you have been wanting a super hot beef jerky recipe so I got to work and created this inferno of a recipe just for you hot heads. This flaming hot jerky is made of habenero paired with a good dose of cayenne and crushed black pepper. Dec 10, · Beef jerky – Basics How to make a beef jerky recipe. Jerky is a specific type of a more general kind of meat snack called jerky. Jerky is lean trimmed meat that has been cut into strips and dried to prevent spoilage. This drying includes the addition of salt to prevent bacteria growth before the beef has finished the dehydrating process. Mar 31, · Rejoice, beef jerky fans! One of North America’s favorite meat snacks is just as easy to make at home as it is to buy. With little more than a good cut of round steak and a backyard barbecue smoker, you can make your own delicious strips of jerky in line with your own tastes.
Fire Spicer. Do you desire an excellent meat snack? A lot of people would like to know how to make beef sticks as they are a fast, delicious, and nutritious snack. It is not hard if you have the right ingredients and the equipment. All you need is a meat grinder, a stuffer, and an oven or a BBQ smoker. Jerky is a specific type of a more general kind of meat snack called jerky. Jerky is lean trimmed meat that has been cut into strips and dried to prevent spoilage. This drying includes the addition of salt to prevent bacteria growth before the beef has finished the dehydrating process.
This recipe is made by marinating in a salt curing solution and drying it. Beef Jerky prepared this way has a long shelf life and a unique flavor. Beef jerky recipes are a part of the rapidly growing meat snack market. They have healthy attributes such as high protein content and low-fat level. Many different flavors can be produced to increase customer acceptance of the product. You can try adding red pepper for additional flavoring. Start by ensuring that the meat is properly cooled to a temperature of about 30 degrees Fahrenheit.
This is very important as the hotter the fat the harder it is to grind. Properly cooked meat prevents problems with milling and the grinder clogging. Get the meat ground-up using a thick grinder, put it in a bowl, and leave in the fridge for about half an hour. Then, remove the containers with the meat from the refrigerator to mix it thoroughly in a bigger pot. Grind it again for the last time using a smaller grinding plate.
Once you have the meat ground-up, the next thing is to add the seasoning. Use the ingredients; if you want to try new flavors, you can add something different. Add the mixed condiments and curing salt directly to the meat and mix it thoroughly with your hands for about 5 minutes. Next, add a touch of freezing water and remix it all for minutes.
Put the meat that you seasoned with salt and black pepper in the bowls, then in the fridge for about 30 minutes. If you need a better flavor, you can add a little extra salt, 1 tsp of black pepper, and maybe 1 tsp of ground red pepper too, and then leave it for a few hours.
Aaron Franklin advised to always keep the seasoning simple to increase the flavor of the smoke and the meat. After the 30 minutes has elapsed, you can remove the cooled beef, pork, or chicken from the fridge. Grind it up again using a small grinder just like the previous time.
This will allow better mixing of the seasonings and will give the meat mixture a better consistency for beef sticks , pork sticks, or chicken sticks. This process can be divided into two methods; the first uses a stand mixer while the second uses a jerky gun. Cooking the beef sticks: There are three options for you to choose from when preparing your beef sticks. There is not too much difference between cooking with a smoker and an oven. Add some tinfoil on the bottom of the oven.
This will help make cleaning easier by collecting all the grease and fat. The next thing is to set the oven to degrees Fahrenheit and place the beef sticks in the oven. Leave the oven door open for the first hour.
After about 3 hours of cooking, make sure the beef sticks are done. They should reach an internal temperature of degrees Fahrenheit. To achieve this, use the right meat thermometer to monitor the temperature and make sure that the meat is done and safe to consume.
Once you are through with the cooking, wait for the beef sticks to cool down and start eating them or pack some of them in sealed plastic bags and leave them in the fridge or freezer. Place the sticks in the dehydrator and wait for the temperature inside to be at least degrees Fahrenheit depending on the type of dehydrator. Once the heat level is reached, start cooking, and measuring time immediately.
The first stage of cooking takes about hrs. After that, you can start controlling their texture. Do it every 1. It may take about 10 hrs, depending on the composition. After taking them out, wait for 10 minutes for them to cool off before packing the rest inside a Ziploc bag and putting them in the fridge.
Add seasonings such as salt and black pepper to taste, and serve with a red pepper salad for a great snack! Preheat the smoker to degrees Fahrenheit, and then put the beef sticks in, plug in the probe and leave the meat for an hour. After achieving that, increase the temperature to about degrees Fahrenheit and leave it for about 4 hours. Finally, increase the heat to about or even degrees Fahrenheit.
Wait for the beef sticks to reach an internal temperature of degrees Fahrenheit. Once the thermometer indicates this temperature, turn off the smoker, take the beef sticks out and wait for a moment for them to cool off. The fat acts as a vehicle for the seasoning and coats your mouth and tongue with the taste allowing you to get more of the flavor and allowing it to linger longer.
Fat and salt are essential for keeping our bodies running correctly, and it is going to give you a better all-around product.
If you start heating at a higher temperature, you risk creating a sturdy and dry exterior and casing, sometimes known as case hardening. This poses a problem because once the outside of the stick has cooked, it will no longer efficiently transfer heat to the center of the stick. This will leave you with an overdone exterior and an under-cooked interior. Make sure to check the internal temperature regularly. Using a smoker, preheat it to degrees Fahrenheit, and then put the beef sticks in, plug in the probe and leave the meat for a time of 60 minutes.
After that, increase the temperature to about degrees Fahrenheit and leave it like that for about 4 hours. Menu Grills Smokers Equipment and Supplies. Grills Smokers Equipment and Supplies. Contents 1 Beef jerky — Basics 1.