| When you learn how to make beef jerky in your | | | | Directions |
| smoker you can bypass all the beef jerky recipes | | | | Combine the soy sauce, ground black pepper, cider |
| that call for liquid smoke. Smoker beef jerky is about | | | | vinegar, pepper sauce and Worcestershire sauce in a |
| as authentic as jerky gets. | | | | non-reactive bowl. Mix the ingredients well and add |
| Making jerky outdoors on a smoker is closer to the | | | | the beef strips. |
| old pioneer method. That's when beef was cured and | | | | Pour the strips and marinade in a resealable plastic |
| dried to preserve for eating on the long trails. | | | | bag. Place the bag in the refrigerator overnight. Turn |
| By using this method not only do you get some | | | | the bag over once in a while when you think about it. |
| great eating but also it's just doggone fun! | | | | Smoking Beef Jerky |
| Selecting Beef For Smoker Jerky | | | | Fill the fire pan of your smoker with charcoal and light |
| Selecting the beef you use for jerky is the same | | | | it. Wrap some wood chunks of your choice in |
| regardless of the method you use to create the | | | | heavy-duty foil and punch a few holes in the foil. |
| jerky. | | | | Remove your marinated beef strips from the |
| You must select a lean cut of beef and then trim | | | | refrigerator and dry them as well as you can with |
| any fat you see. Fat will not dry out and it will cause | | | | paper towels. The dryer the better! |
| your jerky to go rancid quickly. | | | | When your charcoal is ready for smoking add the foil |
| Most cuts from the round section of the beef animal | | | | wrapped wood chunks to the coals. |
| do just fine. My personal choice is eye of round. It's a | | | | Try to maintain a 140-degree temperature in your |
| single muscle cut with no connective tissue and has | | | | smoker with the use of the vents. You only want |
| very little internal fat and any external fat is easily | | | | the meat to smoke and not cook. |
| trimmed. | | | | Lay the marinated meat strips out on the grill so that |
| You can buy round steak for easy slicing into strips | | | | they do not overlap. Alternatively you can drape the |
| but I usually buy an eye of round roast and have my | | | | strips over the rods of the grill grate. You can smoke |
| butcher slice it 1/2 inch thick. Then I trim the fat and | | | | a lot of jerky this way. |
| cut the slices into strips. | | | | Kick back and relax as you smoke the jerky over |
| For this recipe you will need two pounds of beef. | | | | low heat. Pop a top or two! |
| Smoked Beef Jerky Marinade | | | | Your smoked beef jerky will be done when the |
| Caution: This smoked beef jerky recipe calls for a lot | | | | edges appear dry with just a slight hint of moisture in |
| of black pepper. If you're not a black pepper fan you | | | | the center of the slices, about 6 to 8 hours. |
| might want to cut back a bit for your first try. | | | | For a lighter smoke flavor you might consider |
| 1 cup soy sauce | | | | removing the meat from the smoker after two |
| 4 tablespoons ground black pepper | | | | hours and finish drying in the oven. |
| 1 tablespoon cider vinegar | | | | This is one of my favorite beef jerky recipes. So |
| 1 dash hot pepper sauce | | | | now you have it. How to make beef jerky in your |
| 1 dash Worcestershire sauce | | | | smoker! |