How Make Beef Jerky in a Smoker
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Making Beef Hasty in a smoker, in my stance, is the Best way to make beefiness jerky. There is no adding liquid fume, you allow the wood of your selection infuse an intense flavor into your jerky.
This way of making hasty is as close to how it was done hundreds of years ago. Plus you get to sit down outside, drink beer, and stare at a smoking box all day. What's amend than that?!
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Jump to:
- 🥩 Choosing and slicing the meat
- 🧂 Marinating the meat
- ♨️ Prepping the smoker
- ⏲️ Drying the hasty
- 🍽 Pellet Smoker
- 🌡️ How to determine when it's finished drying
- 👨🏻🍳 Pro Tips
- 💭 FAQ
- Other Recipes & Data
- How to make beef jerky in a smoker
🥩 Choosing and slicing the meat
Start past buying a lean piece of meat, I am using a beef center of circular roast for this recipe.
Trim whatever visible fatty from the meat. Fatty volition make your jerky spoil, and then cut off as much as possible.
Wrap the meat in plastic wrap and identify in the freezer for almost 1-two hours to partially freeze. This step is not mandatory, merely does brand slicing the meat at a consistent width easier. A VERY sharp pocketknife will also work well on non frozen beef. Slice against the grain at effectually ⅛″-¼″ thick for an easier chew or with the grain for more chew.
You can also skip the freezing stage and piece your jerky using a jerky slicer. I use a Weston Jerky Slicer. Information technology makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of jerky.
🧂 Marinating the meat
Place the slices of beefiness to the side and assemble your jerky marinade. This recipe has a great black pepper flavor. Simply combine all of the ingredients and mix until everything is fully incorporated. One time you have made your marinade, place the beef slices in your marinade and make sure they are covered evenly. Marinate the hasty in the fridge for 6-24 hours.
♨️ Prepping the smoker
Embrace the baste pan with aluminum foil to avoid cleaning up drippings later on the drying process. It will make a mess if yous do not put a layer of protection downwardly. If you are like me, the last thing y'all desire to practise is spend an hr cleaning your smoker because you skipped a 30 second step in the procedure!
Put a small sail of foil above the heating element to make clean upwardly easier likewise. Use a small slice of foil to permit air to easily menses from the bottom of the smoker up and out of the top.
⏲️ Drying the hasty
Dry the jerky strips on paper towels to remove any backlog marinade and either lay your jerky pieces beyond the metal racks of the smoker or utilise toothpicks and hang your strips. I accept decided to use toothpicks to hang my strips. Subsequently drying the strips on paper towels, I slide one toothpick through one of the ends of each piece of jerky.
Place the height metallic rack on the highest slot in your smoker, and hang your strips. The Dehydrator that is shown in the photos is my Masterbuilt Electric Smoker.
Open up the top vent on the smoker 100% and dry for 1 ½ hours at 170°F. *Do not put water in the water pan when making jerky if you soaked your strips in a "wet" marinade. If you used a dry rub to flavor your meat without any liquid, put a trivial water or vinegar in the pan during this 1 ½hrs.*
Bring the temperature up to 180°F to 200°F and add a scattering of wood chips to the smoker. Before calculation the wood fries, soak them in water for nearly 10-15 minutes. Fume at this temperature until the woods chips have quit smoking (about xxx minutes to i 60 minutes). A blue smoke should be coming out of the smoker if the wood is called-for at the right temperature. If the smoke is a heavy white, increase the temperature of the smoker. This white smoke can give the meat a bitter taste and ruin the hasty.
Lower the temperature dorsum to 160°F and Practise Non add any more woods chips.Too much smoke will too ruin the jerky; xxx minutes to an hour of smoke is just perfect in my opinion. Leaving the forest tray door halfway open (after all the woods has finished called-for) to allow airflow through the smoker likewise helps dry the jerky faster.
🍽 Pellet Smoker
If using a pellet smoker / pellet grill, merely turn the smoker to 200°F and lay the strips on the grill grates.
Smoke for 3-5 hours until finished. Beef jerky will finish a lot faster in a pellet smoker than an electric smoker. Beginning checking around the three hour mark.
🌡️ How to decide when it's finished drying
Continue to smoke at 160°F until your jerky bends and cracks but does not break in half. Periodically pull a piece out of the smoker and let it cool. Check to come across if information technology is done by bending information technology Afterwards information technology has cooled down (let absurd for 5-ten minutes, this helps non to over dry).
Information technology should bend and crack but not interruption in one-half. White fibers are also a good indication that the jerky is finished drying.
It should take a full of between five to 10 hours depending on the thickness of your jerky and the brand of smoker you have. With my Masterbuilt Smoker, jerky usually takes betwixt 6-8 hours to dry to my liking. (Make sure to finish Before you retrieve it is totally done.
I have over dried more jerky in my smoker than any other drying method) During this final smoking pace, I besides leave the forest tray door open up a pocket-sized fleck on the bottom of the smoker to allow air to circulate from the lesser of the smoker up and out of the fully opened superlative vent; this helps speed up the drying process.
That's information technology! You lot just made your first batch of smoked beefiness jerky. Let me know how your hasty turns out in the comments below!
👨🏻🍳 Pro Tips
- A pellet smoker is the easiest smoker to apply for jerky
- Hickory and Apple tree woodchips infuse the best flavor
- If you lot have thick white fume, increment the temperature to attain a dainty clear/blueish fume and avoid whatsoever unpleasant flavour.
💭 FAQ
How long does jerky take in a smoker?
iii-5hrs in a pellet smoker and v-10 in a traditional or electric smoker
Practice you lot flip the jerky while smoking?
No. In that location is no need to flip it
What is the best temperature to smoke jerky at?
200°F is the platonic temperature for smoking jerky
Other Recipes & Information
-
The Ultimate Beef Jerky Recipe
-
Best Meat for Beef Jerky
-
How to Make Ground Beef Jerky
Servings: 5
Calories: 196 kcal
Marinade
- ¼ cup soy sauce
- ¼ cup cold water
- 2 tablespoon brownish carbohydrate
- 2 teaspoon ground black pepper
- ½ teaspoon body of water table salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
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Trim all visible fat from the beef, wrap in plastic wrap, and identify in the freezer for an hour or two to partially freeze.
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While the meat is in the freezer, combine the soy sauce, water, chocolate-brown saccharide, ground black pepper, ocean table salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
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Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Piece with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
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Add sliced beef to the mixture and marinate for 8-24 hours in the fridge.
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After the meat has finished marinating, remove from refrigerator and strain backlog marinade.
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Pat dry the strips with paper towels.
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Dry out with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.
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The hasty is finished when information technology bends and cracks, just does not interruption in half.
- Use any blazon of smoker
- Make sure the smoke is a squeamish articulate/blue color, Non white. If you lot accept white smoke, increase your temperature. The white smoke tin can alter the taste of the jerky... not in a skilful mode!
- When testing the jerky to meet if information technology is finished, let it absurd for 5 minutes before testing information technology. One time absurd, curve a piece, it should bend and crack only not break in one-half.
- Best forest chips to use are apple tree woods and hickory.
Serving: 70 g | Calories: 196 kcal | Carbohydrates: six k | Protein: 26 g | Fat: vi thousand | Saturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 915 mg | Potassium: 236 mg | Sugar: 4 g | Calcium: 15 mg | Iron: 2.5 mg
Permit the states know how it was!
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Source: https://www.jerkyholic.com/make-beef-jerky-smoker/
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