Smokin-It User Forum!
Recipes => Jerky => Topic started by: Tomtom on November 11, 2023, 07:24:10 PM
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I have a #1 and a Jerky fan. I would Iove to hear about your favorite jerkyy recipe and techniques.
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Things slow down around this time of year so responses may be few and far between.
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Here's my original ground beef/pork recipe:
Ingredients:
3 lb mixed ground beef and pork
1/4 cup (less 1tsp) Worcestershire sauce
1/8 cup soy sauce
1/8 cup apple cider vinegar
1 TBS fish sauce
1 TBS Sriracha sauce
1 1/2 tsp garlic granules
1 tsp onion powder
1/2 tsp sage
1/2 tsp ground coriander
3/4 tsp Prague #1 powder
Directions:
Whisk wet and dry ingredients together well.
Mix into meat until everything is an even color and no obvious unseasoned clumps left.
Refrigerate for 6-8 hours to let coalesce/set up.
Divide meat into 1/2-3/4 lb sections.
Spread out on a teflon cookie sheet or wax paper into a long strip 3-5 in wide and 1/4-3/8 in thick and almost as long as your racks.
Pick up cookie teflon sheet, place over grate and turn upside down. Slowly bend one end of sheet up in a tight curve and peel meat off in one slow movement.
Dry in smoker at 140-150 deg for 2 hours using apple-cherry wood. Then take meat in and cut into 1 in wide strips with pizza wheel. Put back in smoker evenly spaced on grates until desired consistency is reached.
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I just picked up a jerky gun. Looking forward to trying your recipe. Thank you.
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Just noticed some of the amounts didn't pass through posting. Edited post to get them fixed.
Tomtom: rolling out the jerky is really easy and you don't have to use a jerky gun.
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Thank you so much