Author Topic: Siracha Beef Jerky  (Read 638 times)

Ken

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Siracha Beef Jerky
« on: June 25, 2023, 12:28:20 PM »
I'm about to try making beef jerky for the first time.  Siracha Beef Jerky is a recipe in Steven Raichlen's book Project Smoke.  It seems pretty straightforward.  I bought 2 pounds of pre sliced top round so that part will be easy.  Has anyone tried this one?  What kind of smoke did you use?

old sarge

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Re: Siracha Beef Jerky
« Reply #1 on: June 25, 2023, 02:40:49 PM »
Enjoy your new adventure in smoking Ken.
David from Arizona
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Ken

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Re: Siracha Beef Jerky
« Reply #2 on: June 28, 2023, 12:17:14 AM »
My first jerky was an experience.  The best thing I did was buying pre sliced meat.  The professional slicer canít be beat for results. It saves a ton of time too.  The recipe calls for four hours at 160.  I think it needs longer to dry the meat better.  Otherwise I think this is better than a low temp with curing salt.  This recipe is spicy.  Thatís fine but Iíll try something more conventional next time.

Lonzinomaker

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Re: Siracha Beef Jerky
« Reply #3 on: June 28, 2023, 11:32:42 AM »
I use presliced eye of round that I get at my local restaurant supply store also.
I start at 125 for 1 hour, then go to 140 for 2 hours and then up temp to 160 for as long as it takes (usually only an hour). 
I hang my strips using stainless skewers. And I also use a home made jerky drier with a 25 cfm fan over the vent that helps increase air flow to get a faster dry.
Dave
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Ken

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Re: Siracha Beef Jerky
« Reply #4 on: June 28, 2023, 12:25:46 PM »
That sound like a great process.