Smoked Jerky – Original

by on 2015.08.24

IMG_20150822_144028Spent 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!

Smoked Jerky - Original
Print Recipe
Servings Prep Time
1.5 pounds 35 minutes
Cook Time Passive Time
2-3 hours 24 hours
Servings Prep Time
1.5 pounds 35 minutes
Cook Time Passive Time
2-3 hours 24 hours
Smoked Jerky - Original
Print Recipe
Servings Prep Time
1.5 pounds 35 minutes
Cook Time Passive Time
2-3 hours 24 hours
Servings Prep Time
1.5 pounds 35 minutes
Cook Time Passive Time
2-3 hours 24 hours
Ingredients
Servings: pounds
Instructions
Prep
  1. Slice meat, with grain, into 1/8 inch strips.
  2. Marinade in zip shut freezer bag for 24 hours, refrigerated, removing excess air. Make sure meat is completely covered by the marinade.
Marinade
  1. In a non-porous bowl: Combine Worcestershire sauce, soy sauce, garlic, and honey. Stir a bit.
  2. 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.
Cook
  1. 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.
Recipe Notes

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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