The Smoking Man’s Jerky

November 22, 2009 § Leave a comment

Jerky

 

This is The Smoking Man’s version of quick jerky. (My hubby) He likes it when the pieces are soft and chewy. I like jerky that is thin and dry. This recipe reminds me of little baby steaks. Not to say it isn’t absolutely to die for…because it is! Make some up, and see what you think.

Don’t need step-by-step instructions? Click Here for the recipe without pictures.

 

Our Jerky Rub Ingredients:

jerky

 

4-1/2 pounds beef sirloin, extra fat removed, and cut into about 1/4″ strips
1 cup white sugar
2 cups brown sugar
1 T. garlic powder
1 T. onion powder
1 T. paprika
1 T. dry corriander
1 T. cumin
3 T. sea salt
2 T. crushed red pepper
1 T. black pepper

For Marinade:

1-1/2 cups soy sauce
1/4 cup basalmic vinegar.

Mix all dry ingredients together in a bowl.

Lay meat pieces in a long wide dish. sprinkle the dry ingredients liberally over the meat pieces. turn meat over and repeat.

jerky

 

Lay more meat pieces on top of the ones that have been seasoned and repeat the sprinkling. Repeat layers until all meat is in pan and covered with the spice mixture. You will end up with something that looks like this.
Let it sit at room temp for about an hour.

jerky

 

Now mix together:
1-1/2 cups soy sauce
1/4 cup basalmic vinegar.
Pour over your meat and let it sit for another hour at room temperature.
While your meat is sitting, soak about 2 cups  woodchips (we’re using mesquite and cherry today) in water, to prepare them for their smoking adventure.
The smoker will be at 300 degree’s farenheit.

jerky

 

After an hour, lay your meat pieces onto your smoker racks  and baste the pieces with the marinade you were soaking them in. Smoke until the meat reaches your desired consistancy.

jerky

 

jerky

 

Remove from smoker, and enjoy!
Refrigerate any uneaten pieces.

_____________________________________________________

The Smoking Man’s Jerky

 

Ingredients for the rub:

4-1/2 pounds beef sirloin, extra fat removed, and cut into about 1/4″ strips
1 cup white sugar
2 cups brown sugar
1 T. garlic powder
1 T. onion powder
1 T. paprika
1 T. dry corriander
1 T. cumin
3 T. sea salt
2 T. crushed red pepper
1 T. black pepper

For the Marinade:

1-1/2 cups soy sauce
1/4 cup basalmic vinegar.

Directions:
Mix all dry ingredients together in a bowl.

Lay meat pieces in a long wide dish. sprinkle the dry ingredients liberally over the meat pieces. turn meat over and repeat.

Lay more meat pieces on top of the ones that have been seasoned and repeat the sprinkling. Repeat layers until all meat is in pan and covered with the spice mixture.
Let it sit at room temp for about an hour.
Now mix together:
1-1/2 cups soy sauce
1/4 cup basalmic vinegar.
Pour over your meat and let it sit for another hour at room temperature.
While your meat is sitting, soak about 2 cups  woodchips (we’re using mesquite and cherry today) in water, to prepare them for their smoking adventure.
The smoker will be at 300 degree’s farenheit.
After an hour, lay your meat pieces onto your smoker racks  and baste the pieces with the marinade you were soaking them in.

Smoke until the meat reaches your desired consistancy. Remove from smoker, and enjoy!
Refrigerate any uneaten pieces.

 

 

Advertisements

Tagged: , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading The Smoking Man’s Jerky at Yes, I'd Like Cheese With My Whine!.

meta

%d bloggers like this: