How Long to Smoke Beef Jerky in a Smoker
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Are you looking for a unproblematic smoked hasty recipe? Look no farther! In this postal service, I'one thousand going to teach you lot how to make perfect smoked jerky using a pellet smoker.
I used elk round for this recipe, but information technology's great with beef, or venison too.
Slicing Meat for Homemade Jerky
The first affair yous demand to do is slice your meat into 1/4 or i/8 inch slices against the grain. The easiest fashion to do this is to partially thaw your round steaks, and and then slice against the grain. If you look until the meat has completely thawed it will 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 non bang-up afterward it's been smoked. This is ane of the reasons we select a lean cutting of meat for hasty. The fatty tends to not melt 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 fix off to the side.
Smoked Hasty Marinade
In a medium-sized bowl combine soy sauce, beer, love, Worcestershire, garlic salt, onion pulverization, red pepper flakes, and brown sugar.
Whisk the ingredients together, and then pour them into the ziplock with the sliced meat. Squeeze every bit much air out of the ziplock equally yous can, and then seal and place in the fridge.
I like to let the meat marinate for at least 12 hours, but I've found information technology's all-time if you can wait a full 24 hours. That's plenty time for the flavors to really get absorbed into the meat.
How to Make Smoked Jerky
After the meat has marinated for at least 12 hours remove the handbag from the fridge, and identify your slices of meat on a cookie sail lined with foil and newspaper towels. Place one layer of meat, and and so add a paper towel layer, and add some other layer of meat. Proceed this process until y'all've placed all of the meat on the cookie sheet.
Mopping upwards the extra wet helps the meat cook more than consistently. Our cease goal is to use the smoker to dry the meat, y'all can skip this footstep, but you'll add fourth dimension to your total cook.
One time you've soaked up the extra moisture, it's time to add the slices to your smoker. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. A jerky rack is helpful if you are running low on space inside your smoker.
I like apple or cherry wood when I'm making smoked beef hasty.
Later on two hours of taking on smoke, check on your meat. You want to let the jerky go along to fume until the meat just barely bends when you shake information technology. It usually merely takes ii to ii and a half hours until jerky is done on my smoker, but it tin can vary. Continue an center on it after the two hr mark, and pull off any pieces that finish before the rest of the batch.
How to Store Smoked Jerky
When the jerky is done smoking place it on a rack to cool. Once the meat has come down to room temp place it in a zip lock pocketbook or sealable container, and identify it in the refrigerator. The hasty volition keep for a few weeks in the refrigerator, or for months in the freezer.
Prep Time: 13 hours twenty minutes
Melt Time: 3 hours
Boosted Time: 10 minutes
Full Time: 16 hours 30 minutes
Are you looking for a simple smoked jerky recipe? Await no further! In this mail, I'thousand going to teach y'all how to make perfect smoked jerky using a pellet smoker.
Ingredients
- three pounds round steak
- 1/iv cup soy sauce
- iii/four cup beer, IPA
- 1/4 cup beloved
- 1/4 loving cup worcestershire
- 2 tsp garlic table salt
- 2 tsp onion powder
- one tbsp red pepper flakes
- 1/4 cup brown sugar
- i tsp curing salt, optional
Instructions
- Trim any excess fat off of your meat, and and so slice thin (1/4 - i/eight 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 zip lock, and pour the marinade into the bag so seal. Let the meat marinate for at least 12 hours and upwardly to 24 hours
- Remove the meat from the marinade and absorb dry out with a paper towel. Identify the meat on your smoker and let it smoke at 150 to 180 degrees for ii hours.
- Bank check on the meat at two hours. Some of the pieces may exist done; y'all can tell if you lot option up a piece and when you shake it, it doesn't bend.
- Identify the jerky on a cooling rack until it's come up down to room temp, and and then store in an closed container in your fridge.
Nutrition Data:
Yield:
15 Serving Size:
1
Amount Per Serving: Calories: 229 Total Fat: 8g Saturated Fat: 3g Trans Fatty: 0g Unsaturated Fat: 4g Cholesterol: 82mg Sodium: 684mg Carbohydrates: 10g Cobweb: 0g Sugar: 8g Protein: 28g
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