Most bacon is already cured or salted and seasoned, so you really don’t have to marinate it. Made Venison Jerky today for the first time in my MES. Poultry and pork are a little trickier in that they do need to be cooked all the way through. 3. Ideally, keep the temperature … Hang your jerky from the very top rack with the top vent open all the way. With this final, quick step you can be sure your jerky is pathogen-free. I did a lot of research on pork jerky and all of the recipes left me feeling like I was in for a long day of babysitting the smoker. 4. Slice the semi-frozen beef into 1” wide x 1/4″ thick strips. These ladies (and men) embrace grilling and smoking hailing from their southern roots. I would not use water as you are trying to remove moisture to make jerky. The amount of time required depends mainly on your smoker’s temperature and the thickness of the meat. Remove the racks from the smoker. Add the meat strips and stir them from time to time, especially during the first few hours of curing. Place the grates with meat into the preheated smoker. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking dish. Fill the water pan with water and add your favorite wood chips to the smoker box. What now? Hiking and camping are one of the perfect situations for wolfing down jerky. Tip: One good thing about smokers is that they can allow you to flavor the jerky. You don’t want to cook the meat, the smoking process is really about dehydrating it and remove all the moisture. Quick Menu: Some Basic Tips Beef Jerky Elk Jerky Teriyaki Venison Jerky Sweet Tea Pork Jerky Candied Bacon Jerky. Pat the venison dry with paper towels and lay the strips on the racks that you have removed from the smoker. Store jerky in a sealable bag or glass jar in the refrigerator or freezer. How To Make Awesome Smoked Jerky on Your Masterbuilt Smoker Sprinkle the other side with brown sugar to coat. Flip the fist layer of bacon over and add the same ingredients. The beef must be marinated properly before you start, the same as with the dehydration or oven methods. (Steaks and chops are cut across the grain of the meat. Do u have to use the water when u smoked the finished marinated jerky. 2. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. 1. With a sharp knife, slice the beef into 1/4 inch thick slices with the grain. Turn the smoker on to 180˚F and set the timer for 3.5 hours. Frankly, I don’t have the equipment or patience to work with ground meat. Remove the racks from the smoker and layer the beef on as many racks as you need, leaving a little air space around each strip. During the morning of the second day, use a colander (or the like) to drain the curing liquid from the meat. If you want to spice up your beef jerky, you can use the basic recipe and add I to 2 TBS of your favorite hot sauce to the marinade. JERKY SMOKING TIMES&TEMPS ... NOT TIME. Smoke for one more hour until the bacon is brown and dry, but not crunchy. 1 lb London broil, trimmed of fat, cut into 1/4-inch strips, 1 bottle stout or dark beer (divided into 2), Hickory or mesquite wood chips, soaked in water, Fruit wood chips, soaked (cherry or apple work well), Another 1/2 cup sweet tea (+ more if needed), Pure maple syrup for drizzling (don’t use the fake stuff made from corn syrup). Raise temperature to 175°F (80°C) — for poultry, raise the temperature to 185°F (85°C) — and continue to dry with no smoke, until done. Fill the pan with water. 1. If the smoke is a heavy white, increase the temperature of the smoker. Jerky is very lean with almost no fat, this is because fat will cause the jerky to … Modern jerky making, however, includes all types of proteins like turkey, salmon, and venison. Nevertheless, these cures work very well for jerky, and you can use them as models to make countless other jerky seasoning formulas. Meanwhile, make your marinade: Combine all of the other ingredients, using only 1/2 of the beer in a large baking dish. 5. Add more if needed. Remove the racks and flip the bacon over. If you cut the meat  across the grain, it will be too fragile after it dries. We recommend leaving it for 3-4 hours at this temperature. Venison is like elk in that it is very lean. I just didn’t see the point of all that work. This recipe should work just fine also on a propane smoker but I have tried it only using an electric smoker. Place the London broil in the freezer for approximately 30 minutes. Trim the fat from the meat. Take the bag out and allow it to come to room temperature, approximately 30 minutes while you soak your wood chips and prepare the smoker. Most of my recipes call for 1 pound of meat that you can adjust accordingly. You can apply the flavorings and put it directly in the smoker if you like. Fill the pan with 1/2 water and 1/2 apple juice. Sprinkle with brown sugar. Smoking your beef jerky. You need to remember that brisket will … Store in the refrigerator, or eat immediately! It should be mostly firm but still slightly pliable. Lay meat strips out on grill so that they do not overlap. While you don’t want jerky that is completely dry as a bone, I recommend marinating your protein before smoking it. The recipe that inspired me uses sweet tea, a staple of the southeast US. Layer the bacon the wire racks, leaving a little room between each slice. Copyright © 2017 - 2021 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. If you are feeling adventurous, you can grind the venison (or buy it ground), marinate it, and form it into thin, flat strips to make a softer jerky. Trim any fat and silver skin from the pork loin. Meat Preparation. Get your ingredients together, follow the recipe, and try your hand at making your first batch of easy, tasty, and affordable Traeger beef jerky. The recipe here uses wine and sugar to break down the muscle fibers. 2. Stir the seasoning blend well until all ingredients are dissolved. You can fit a ton more meat with air space and they get evenly smoked. Once that is done, you apply your preferred rubbing then put it … what do you do if making 5 pounds of jerky do u increase ingredients five times? Beef is easy because it doesn’t have to be cooked all the way through to avoid any chance of a food borne illness. Dry at 140°F (60°C) with no smoke until the surface is dry. Add wood chips to the bottom tray. Cover the dish and place it in the refrigerator for 4 to 8 hours, or overnight. Elk is a super lean meat. I have to admit that I never tried to make jerky from pork. Can the teriyaki marinade also be used on the London Broil? If the meat is floppy, give it more time. You can determine if you did it correctly by by pulling on the ends of the strip. This makes them unsuitable for jerky.). Place the racks with beef in the preheated smoker. Blend all of the marinade ingredients together in a large baking dish or sealable baggie. Can you use pork belly instead of bacon for the bacon jerky? Only the seasoning is different. Massage so that all the pork is well coated. I have linked to a homemade tea recipe. Carefully lay the jerky slices across the racks. This is easier to do when the … I have to give credit to the Girls Can Grill website for the recipe that I used as my inspiration. Once the jerky has soaked in the cure for 24 hours, it is time to bring the meat to temp before smoking. The meat should be firm but not completely dried out. Beef jerky. The processing conditions can make it difficult to assure a safe end result. They cook low and slow and retain their moisture. Add the wood chips to the side drawer. Smoke for 4 to 6 hours. Baby back rib smoking time usually takes about 5 hours at a temperature of 225 – 250 °F which meat considered done at 180 °F. It should be … This is the ideal drying temperature that you should subject to your meat. 4. It is a snack that will disappear, so make plenty of it. Is recipe and methods that same for a Masterbuilt propane smoker? This results in a crispier texture. From the hunters and trappers of old to the hikers of today, jerky has remained popular for hundreds of years, offering a filling snack to people who need to carry some food that c… Remove the beef strips from the marinade and pat them dry with paper towels. Add the soaked wood chips to the chip tray. Do not rinse! I have found that if the jerky spends too much time in the smoker, it ends up with an overpowering bitter smoke flavor that most people don't care for. 4. Fill the water pan with the remaining beer and some water to bring it to 1/2 full. Add the soaked wood chips to the chip tray. 3. Place the meat in the marinade, covered, and refrigerate for up to 12 hours. Smoke your jerky for about 2 hours and begin … Marinating Overnight - The Secret to That Flavor. In a baking dish, place a layer of bacon pieces. Preheat the smoker to 180˚F. The basic processing directions for making either product are the same. Light your smoker and place the strips of meat across the metal racks or hang them so that you do not have to flip your beef jerky over from time to time (toothpicks work well for this). Beef smoking times and temperatures How to tell when smoked brisket is done The ideal temperature for smoked brisket is usually between 195-205°F with many pitmasters aiming to pull right on the 203°F mark. Maintain about 225-240°F in the smoker and let the pork butt cook until it reaches an internal temperature of 205°F for fall apart pulled pork. Fill the water bowl half way. Next, set your smoker to 140°F and wait for it to get up to temperature. 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