Beef Jerky

Monday, July 1, 2013

Tips for Smoking Beef Jerky

Tips for Smoking Beef Jerky
There are several different ways to prepare your beef jerky but one of the best ways to lock in all the flavors is smoking it. If you enjoy cooking all together then waiting for your delicious jerky to smoke while you enjoy a few cold ones will be an awesome experience. Smoking beef jerky isn’t hard but it does require you to pay attention to the meat you are cooking. It doesn’t matter what kind of charcoal or wood planks you use in the smoker, just as long as the wood planks are there. Without them the strips won’t get the true deep smoky flavor that only a wood burning smoke can deliver in a meet. Make sure your vents are opened appropriately during the smoke as well so you can keep from burning the meet and keep just the right amount of air in the smoker. Before you know it your beef jerky will be done and your taste buds will be very happy.
There are several other ways to prepare your beef jerky like over baking it or putting it on a the big grill. However you decide to prepare the jerky one thing is for sure, it is a delicious snack that has been around for centuries. In fact, the right known occurrence of beef jerky was all the way back in 1550! Since then the flavors and preparation styles have changed but the overall product have remained the same. After you have tried smoking beef jerky then you can try the other methods to see which kind you seem to like the best.
One of the most common reason people look into smoking beef jerky is because you won’t have to use the liquid smoke that tons of recipes call for. Plus, it gives it a more genuine smoky taste and is really a more authentic taste than other alternatives. If you were a pioneer back in the day then you would have put pride into making jerky as it was your main food while traveling. So when you are outside smoking your own beef jerky you can feel bonded for just a moment to how far jerky has come.
1.      Deciding which meat to use for smoking beef jerky is no more extensive it than choosing it period. Regardless of how you prepare your jerky you should put some research into your beef. London broils and eye of round are popular cut choices and typically one to two pounds of it will do for a good batch of jerky. When it comes to cutting the slices you should keep them between ¼ and ½ of an inch.
2.      For this specific recipe there is quite a bit of black pepper so if you don’t like that you can ease back on the portions or eliminate/replace it all together. You are going the following to create your marinade:
·         1 cup soy sauce
·         1 dash hot pepper sauce
·         1 tbsp cider vinegar
·         4 tbsp ground black pepper
·         1 dash Worcestershire sauce
Take your pepper, sauces, vinegar and mix them all together to create a nice marinade to lay over your stripes. Pour your marinade mix into a plastic bag with the stripes of beef and put it in your refrigerator to marinate overnight. Usually 12 hours is plenty of time if you need to be time specific. If you are awake during those hours be sure to turn that bag a couple of times just to make sure the marinade are really getting into the meat. After all, smoking beef jerky is much tastier with all of the ingredients at their peak performance.
3.      First put your charcoal in and get it lit and you definitely want to put some wood chunks in there wrapped in some foil, but don’t put them in until right before you place the strips on. Punch out a few holes in the foil too so that you can get the true smoky flavor. Take your marinating strips out of the bag and dry them with a paper towel. When it comes to the strips the dryer they are the better they will cook and taste. The smoker should be about 140 degrees because you don’t want to cook the meat you want to smoke it.
4.      Don’t overlap your strips when you are laying them on the grill and you can even drape them over the grill grates if you are trying to smoke a lot of strips at once. Over a low heat the strips should be just fine here for some time. About 6 to 8 hours later you will be ready to take your smoked beef jerky off the grill. You can tell by the edges being dry with a very small amount of moisture to it so always check it before you pull them off.
5.      Once you let your strips cool off a bit you can finally enjoy the hard work and then store it properly. When it comes to storing jerky the best way to go is Tupperware or similar products that have that tight seal to keep the little moisture there is in jerky, present. Plus, when you are smoking beef jerky the strips are more likely to lose their flavor quicker

Now that you know how to smoke your own beef jerky you can get started as soon as you want. 

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