How to make beef jerky in a little chief smoker
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Prep 30 m Cook 6 h Ready In 14 h 30 m Whisk together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper in a bowl, and pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 to 10 hours.
Remove the flank steak from the marinade and wipe off the excess. Place the flank steak onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, and smoke according to manufacturer's directions, using 4 pans of wood chips 1 pan per hour until the jerky has dried and will break when bent, 6 to 8 hours. You might also like. Chef John's Homemade Beef Jerky High protein is all the rage and this beef jerky recipe doesn't fail! Cook 5-star weekday dinners every time.
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Combine the garlic powder, onion powder, meat tenderizer, black pepper, ground mustard, soy sauce, Worcestershire sauce, and red wine in a LARGE non-aluminum bowl. Mix thoroughly and add the meat to the bowl. Place the bowl in the refrigerator and marinate for at least 24 hours, mixing up the meat occasionally during this period usually times.
Drain brine and place meat on paper towels.
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Place the meat on the grill racks, or better yet, place the meat on the drying screens and then on the grill racks. You may also hang the meat with skewers from the grill racks though a little more time consuming. The drying screens also help with the meat not sticking to the grills. Once all the grills are loaded with the meat, place them in the Big Chief or Little Chief.
Fill the flavor pan with a heaping amount of Smokehouse Hickory Wood Chips or flavor of your choice and plug in the smoker. Whether it's on a fishing or hunting trip, skiing at the mountain or watchin' a good TV show, we never seem to be able to get enough smoked jerky. You can't buy venison or buffalo meat, but it's easy to make mouth-watering beef jerky at home. The following is an excellent recipe for not only beef, but elk, moose, bear, deer and others.
There's one thing about jerky, the poorer the cut of meat, the better the jerky is. No matter what grade of meat you use, the taste will be the same, but the texture will be different. We've found that flank or round steak is excellent jerky meat.
To prepare jerky for smoking, it must be sliced with the grain, not against the grain, as meat is normally cut. Before beginning, make sure that the knife is very sharp.
Trim off all fat! Fat will spoil, giving a rancid taste to the jerky. Slice the meat approximately one-half inch thick, four inches wide and six to 12 inches long.