Max1
Head Chef
As alot of you know I have been making jerky for years now, and started smoking it about 2 years ago.
Like BW I am passionate about it LOL!!! The way I make my jerky is with a marinade. I find a choice cut of meat normally Eye of the Round. You really want a very lean piece of meat for this.
I cut into strips, and then about 3/16 of an inch thick, this thickness is so that the jerky does not completely dry out. Any thinner tends to dry out alot.
As for the marinade, I guess I can hook people up with it... This is a sweet marinade almost Teriyaki.
Recipe:
2/3 cup Brown Sugar
1/2 cup Soy Sauce
1/4 cup Water
4 TBSP. Garlic Powder
4 TBSP. Minced Garlic
2 TBSP. Kosher Salt
2 TBSP. Neutral Oil (Canola Oil)
1 TBSP. Minced Ginger (2 tsp. if Ginger Powder is used)
2 TBSP. Red Pepper Flakes (optional for heat)
Directions:
Mix all ingredients together, put liquid into zip lock bag. Place meat strips into liquid, place in refrigerator for up to 48 hours.
After meat has marinated drain, meat place on tray or cutting board, and press out excess liquid from meat strips. This is important, you want them to be as dry as possible. This will also reduce the time in the smoker.
After the pressing, you can place back in refrigerator for up to another 24 hours if needed.
1.Now place all jerky on hooks and get them ready to place in the smoker.
2. You want to make sure that you keep an eye on this, checking every hour or so. (hour one)
3. Hour Two
4. Hour Three
5. Constantly monitor your temperatures, I stick around 125° until the last hour. then push it up to between 275°, and 300°.
6. Five Hours in, not quite there.
7. And done, after only eight hours.
I make Jerky when ever I can, wanted to post this months ago, forgot I had the pictures.....
LoL, It's all good.
Like BW I am passionate about it LOL!!! The way I make my jerky is with a marinade. I find a choice cut of meat normally Eye of the Round. You really want a very lean piece of meat for this.
I cut into strips, and then about 3/16 of an inch thick, this thickness is so that the jerky does not completely dry out. Any thinner tends to dry out alot.
As for the marinade, I guess I can hook people up with it... This is a sweet marinade almost Teriyaki.
Recipe:
2/3 cup Brown Sugar
1/2 cup Soy Sauce
1/4 cup Water
4 TBSP. Garlic Powder
4 TBSP. Minced Garlic
2 TBSP. Kosher Salt
2 TBSP. Neutral Oil (Canola Oil)
1 TBSP. Minced Ginger (2 tsp. if Ginger Powder is used)
2 TBSP. Red Pepper Flakes (optional for heat)
Directions:
Mix all ingredients together, put liquid into zip lock bag. Place meat strips into liquid, place in refrigerator for up to 48 hours.
After meat has marinated drain, meat place on tray or cutting board, and press out excess liquid from meat strips. This is important, you want them to be as dry as possible. This will also reduce the time in the smoker.
After the pressing, you can place back in refrigerator for up to another 24 hours if needed.
1.Now place all jerky on hooks and get them ready to place in the smoker.
2. You want to make sure that you keep an eye on this, checking every hour or so. (hour one)
3. Hour Two
4. Hour Three
5. Constantly monitor your temperatures, I stick around 125° until the last hour. then push it up to between 275°, and 300°.
6. Five Hours in, not quite there.
7. And done, after only eight hours.
I make Jerky when ever I can, wanted to post this months ago, forgot I had the pictures.....
LoL, It's all good.