Beef Jerky – How To

Going to post a how to on what has become the best beef jerky recipe/method of the house.

Start out with 5 pounds of beef sliced into strips about 1/8 inch thick. I use bottom round that I trim all exterior fat from before cutting into strips. If you prefer a “soft” jerky, you should cut across the grain of the meat. If you prefer more of a tug and fight to bite into your jerky, cut with the grain or at a high angle to the grain.

Prepare your marinade/cure mixture (from KevinP on thesmokering.com forums):

  • 8oz of gluten free soy sauce…I use Maggi Sauce from the oriental specialty section at the grocery store.
  • 2oz Worchester sauce
  • 2 TBS course ground pepper (I grind fresh from corns)
  • 1 TBS garlic powder or granulated garlic
  • 1 tsp Cure #1 (DO NOT OMIT)
  • 1 cup water
  • 1-2 tsp liquid smoke (can be omitted if you smoke jerky rather than dehydrate)

Mix all ingredients and pour over meat strips. Take the time to mix up meat with brine. Press meat down and store in refrigerator for 24-48 hours. The strips will cure in the refrigerator increasing hold times.

I use a Masterbuilt 30 electric smoker to cook jerky and sausages. I hang strips with wood skewers from top rack and place in smoker for the following schedule.

  • 2 hours at 105 degrees without smoke to dry surface
  • 2 hours at 125 degrees with smoke (I use an Amaz-in Smoker [http://www.amazenproducts.com] to provide smoke for this cold/dry smoke process)
  • 2 hours at 140 degrees with smoke
  • 2 hours at 165 degrees without smoke
  • Any additional needed time at 170 degrees until meat is 152 and dried through.

If you do not have a smoker, you can use a food dehydrator to dry the meat.

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