Traditional Beef Jerky

Using Masterbuilt Electric Smoker

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Back in the 80’s when I had my first taste of Longhorn jerky I fell in love with it. Then it was easy to get them from the mom and pop stores that carried them in Prescott Arizona. Three years later the jerky that I was used to eating disappeared. I couldn’t find them anywhere. Even today I still miss that Longhorn Jerky. It’s now a memory of things past. I have to contend myself to other jerky made by different vendors but never satisfied.

So to satisfy my craving I decided to experiment making the jerky myself with natural ingredients so it’s healthy for me and my family.

8 pound red meat (such as beef top round, London Broil, Chuck or flank steak brisket) partially frozen

Marinate:

13/4 cups Worcestershire sauce

13/4 cups soy sauce

3 Tbsps. Garlic powder

3 Tbsps. Onion powder

2 Tbsps. Ground black pepper

2 Tbsps. Crushed red pepper

1/3 cup Oyster sauce (Lee Kum Kee Premium Oyster Flavored Sauce)

1/3 cup Sriracha Hot Chili Sauce (by Huy Fong Food, with a rooster picture on the bottle)

1/3 cup Fish Sauce (Three Crab Brand)

¼ cup Molasses

1 cup packed brown sugar

10-20 (12 inch) bamboo skewers (soaked for 30 minutes before using to keep it from burning)

1 Tbsp. liquid smoke if using dehydrator

Directions:

 Sliced the meat with the grain about 2 cm thick.

Mix the marinate in a large ceramic mixing bowl.

Add strips to the marinate making sure every pieces is evenly soaked in marinates.

Put a heavy plate to sink the meat into the marinate and cover, leave in fridge overnight.

Drain your meat onto a very large sieve type colander and rub the residue spices on to the meat.

Lay paper towels on a very large baking tray and lay meat strips on the towels to soak up the marinates. Continue with layers of towels until all the meat is on the towel.

Using two tall container to use as support for the smoker rack.

Skewer the strip of meat and hang each strip between the rack tines (10 strips per skewer)

Make sure the skewer is ½ inch from edge of rack so it can go into the smoker rack

Repeat until all the meats are done

Preheat your smoker at 170 degree. F .

Fill the water pan with hot water and add your favorite wood chips. I use Hickory and mesquite.

When your smoker reached 170 degree. F. add your meat.

Smoke at 170 degree. F. for about 6 to 8 hours or until meat is firm.

If you are not sure if the jerky is done, take a piece and lightly shake it between your fingers. If it’s floppy or limp, put it back and keep checking

Note: To reduce cleaning your smoker, remove all unnecessary racks. Line the bottom of the smoker with thick aluminum foil and also cover the top of the wood chip housing. Use a half-size (medium) steam foil pan for your water so you can discard it when you are done.

 

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