Beef jerky is made in specially designed food dryers. But there is an easier and better way to make beef jerky. I use a smoker to make it.
They taste better than all the store-bought jerky on the market and you can make them taste just the way you like it.
- Beef jerky starts with lean beef. I use Irish hip hanging. You can use other cuts as long as it is lean beef. If the meat is too fat the jerky will spoil too early.
- Now you have to make uniform-sized slices and you have to choose how jerky you want to have your jerky. By slicing it against the grain you get more tender jerky.
- I prefer my jerky really jerky so I slice it with the grain.
- Now you make a bald flavored, salt, and sour marinade. I got some examples of it in the video. Marinate the sliced beef in the fridge for 2 to 3 hours. If you got a vacuum sealer, and use it, it only takes one hour.
- Take the beef slices out of the marinade and lay them out on a few sheets of paper towel and pat them as dry as possible. Then transfer them to a wired rack and make sure the individual slices don’t touch each other.
- Start up your smoker with an indirect heat of 90°C (194F). The temperature has to be this low otherwise the beef gets cooked instead of dried. Also don’t use the water pan, because you don’t want the extra moisture in the smoker. Ad some wood chips on the hot coals for a thin blue smoke.
- Placed the wired racks with the slices of marinated beef in the smoker and close the lid. Let the beef smoke for 2 to 3 hours. Closely monitor the temperature and keep it as close to 90°C as possible.
- Smoking is done when the slices of beef are dry. It’s as simple as that. But you have to wait a little longer to eat them. After smoking you have to let them rest for 2 days in the fridge to let the smoke mellow out. Otherwise, it’s too bitter.
- But after 2 very long days, knowing what’s in the fridge, the beef jerky is ready.
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