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| Smoked Beef Jerky | |
 Join Date: Apr 2008 Location: in a cave
Posts: 86
| Description: I usually buy a whole baron of beef for this. Good chewy, smoky trail food |
| Other: | Ingredients: |
| Time: 12-14 hours Difficulty: Medium Serving Size: Serves 4 hungry men |
1 c. pickling salt 2 c. demerara sugar 1 heaping tbsp dry mustard powder 1-1 1/2 tsp black pepper or crushed dried chilies for a spicier product 7-10 lbs very lean beef |
| Preparation: | |
| Mix salt, sugar, mustard and pepper to make a dry brine. Slice beef with the grain, aprox. 1/4 in thick, I also slice it into narrow strips 2 in wide. | |
| Instructions: | |
| Place layer in bottom of non metallic container, sprinkle liberally with dry brine, place another layer of meat and then another layer of dry brine mix, continue until all ingredients used. Refrigerate and allow to sit for at least 3 hours, (longer will give you drier, saltier jerky) remove meat from brine, and rinse with cold water. pat dry with clean cheese cloth or paper towels. Smoke until desired dryness is reached, using whatever chips you prefer.(I like hickory or maple, but alder or fruitwood is just as good, subtle differences in flavor) If you like teriyaki flavor, brush lightly with teriyaki sauce as it smokes. I store the finished product in 2 quart jars in the fridge, but I have left it in the jar on the counter for more than a week with no spoilage, although it doesn't last much longer than that, everybody eats it! | |
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