Smoked Jerky – Original
by ff0000 on 2015.08.24
Spent some time with the smoker this weekend. This is my first attempt at making a beef jerky. Make sure to keep your cuts as uniform as possible. If you don’t, just claim you were offering a variety of choices between chewy and dry, then ask which they prefer so it is more believable ;)
I hope you like it!
- 1.5 lbs Beef Top Roast (the better half calls it prime rib)
- 2/3 cup Worcestershire Sauce
- 2/3 cup Soy Sauce
- 2 cloves garlic smooshed, minced
- 1 Tbsp Honey raw and unfiltered
- 2 tsp Black Pepper freshly ground
- 2 tsp Onion Powder
- 1.5 tsp Chili Powder
- Slice meat, with grain, into 1/8 inch strips.
- Marinade in zip shut freezer bag for 24 hours, refrigerated, removing excess air. Make sure meat is completely covered by the marinade.
- In a non-porous bowl: Combine Worcestershire sauce, soy sauce, garlic, and honey. Stir a bit.
- Add in pepper, red pepper flakes, chili powder, and onion powder. Stir some more. If wanted, set some of the marinade aside for basting or to make a dipping sauce.
- Smoke at 200° F for 2-3 hours. I chose pecan wood as my heat source. If wanted, brush on unused marinade 30 mins before completion, or every 30 minutes throughout the cook.
Gluten free soy sauce: Not all tamari style soy sauces are gluten free. I have used the Kikkoman with the blue label.
I use local honey to help with my allergies. Plus, it is delicious. AZ Desert Wildflower Raw Honey
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