Beef Jerky on the Orion Cooker

Smoked Beef Jerky Recipe

I'chiliad sharing with you a few of my favorite recipes – Smoked Beef Hasty – for making hasty using both deer and beef.

My Smoked Beef Jerky process starts with selecting the meat. For me that'south lean muscles from the deer or cuts of beef with little to no fat. For beef it'southward roasts like London Broil, Eye of Round or Bottom Round work cracking and are often times less expensive at the supermarket. I'll catch these on sale and store in the freezer until it's time to make Smoked Beefiness Jerky. I'one thousand not a fan of ground and formed jerky, so everything I make is basically a thin strip. Information technology helps to have the meat semi-froze when you're cut it so take it out of the freezer the day before and let it thaw in the refrigerator. Use a proficient knife and cut the roasts into i/8" strips across the grain. Now it's time to get some flavor on the meat and today I'1000 using a few different recipes that I really like. The starting time is store bought seasoning called Legg'south Former Plantation Hasty Blend. Information technology's my get-to seasoning for a classic Smoked Beef Jerky. Y'all tin can notice it online or in sporting appurtenances stores. I use the Legg's seasoning in combination with Pink Common salt to preserve the jerky for a long shelf life. If you don't employ the pinkish salt the jerky needs to be kept in the refrigerator or eaten fairly quick – just that's never a trouble effectually my house. I follow the directions on the package for the Legg'south Blend, it calls for 25lb of meat to 13oz of seasoning. You can cut the quantity downward according to how much meat yous have. For the pinkish salt it takes 1tsp per 5lbs of raw meat. I've institute the easiest fashion to marinate jerky is to apply nix lock bags. Yous can weigh the bag and summate exactly how much seasoning yous demand for your Smoked Beef Hasty. For my recipe I needed: Legg's Former Plantation Jerky Blend

2oz Legg's Hasty Seasoning
¾ teaspoon Pinkish Salt (6.25%)
2 cups water

In a mixing bowl combine the hasty seasoning, pink salt, and water. Stir to combine and pour over the sliced meat. Work the marinade around the meat and store in the refrigerator overnight. The next season I desire to share is an Asian inspired marinade. I also use 4lbs of meat for this recipe, so you can adjust the quantities for how much yous are preparing. Asian Fashion Jerky (recipe for 4lb of meat)

12oz Soy Sauce
one/4 loving cup Beloved
2 Tablespoons Cilantro
1 Tablespoon Sesame Oil
4 cloves Fresh Garlic Minced
2 Tablespoons Fresh Ginger Minced
i Tablespoons Red Chili Paste
ane teaspoon Crushed Ruby-red Pepper flakes

Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced jerky meat in a zip lock handbag. Work the marinade around the meat and refrigerate overnight. The concluding recipe is for a Sweet and Spicy Sriracha flavored marinade. This is one of my personal favorites and you can get it as spicy (or mild) as y'all like. Just adapt the corporeality of Sriracha that you use, also any hot sauce can be substituted for the Sriracha sauce. Sweet & Spicy Sriracha Jerky (recipe for 4lb of meat)

i loving cup Worcestershire Sauce
½ cup Sriracha Sauce
½ cup Brown Sugar
1 Tablespoon Crushed Ruby Pepper Flakes
1 teaspoon Granulated Garlic
1 teaspoon Basis Black Pepper
1 teaspoon Kosher Common salt

Combine the above ingredients in a mixing bowl and whisk. Pour the marinade over 4lbs of sliced hasty meat in a zilch lock bag. Work the marinade around the meat and air-condition overnight. In one case you lot have all the jerky in the refrigerator let it set for at least 12 hours. This gives the flavors plenty of time to contain into the meat. The next 24-hour interval take the meat out of the bags and permit the bulk of the moisture drain. I use several of my pork racks when making Smoked Beef Jerky to make things easier. Make sure yous spray each rack with cooking spray so the meat doesn't stick as bad and arrange the slices in one layer on the racks. You lot don 't want to oversupply the racks so air can menstruation effectually the Smoked Beef Hasty. The process of turning the meat into hasty is all about removing wet and using seasonings to preserve and flavor information technology. To remove the moisture from the jerky y'all have a few options. There are inexpensive dehydrators that work just fine, I've used the oven ready to low temps, just my favorite way is out on the smoker. Smoke adds another depth of flavor to jerky that only makes it meliorate. Today I'm using my Ole Hickory Smoker to dry out the Smoked Beef Jerky. I'm running very little coal, virtually 2 handfuls, and a couple chunks of seasoned hickory woods. Any smoker tin be set up for jerky equally long as you keep the temps low. I want to see 140-160 degrees for the showtime function of the cook. It's going to accept somewhere betwixt 6-8 hours for this load of Smoked Beefiness Jerky to dry out and it's not exact, so be patient and check on it along the way. You should see a thin fume rolling through the smoker and as the wood and dress-down burn, you'll need to add together a little more of each. In my smoker it final almost 2 hours; and so another handful goes in the firebox. Proceed the lid closed as much as possible. After iv hours take a look at the jerky and check for moisture. It should yet be soft at this stage and information technology's a good time to rotate the racks. Equally the meat dries some of it may demand to come up off. I like my jerky a fiddling flexible instead of rock hard, then in one case about of the wet is gone it doesn't hurt to try a few bites and see where it is. Some of my racks came off at the 6hour marking and the bigger slices took a couple more hours. There's no correct or wrong time here but brand sure the moisture is gone and it has the experience you like. Let the racks of Smoked Beef Jerky sit out on the counter for a fiddling while to cool. I've found that if you place the jerky in storage bags right away what picayune bit of heat present will create moisture in the purse. Once the Smoked Beefiness Hasty is completely room temps it'southward time to purse it up. For Storage of the Smoked Beefiness Jerky: the Legg's batch nosotros made with pink salt is perfectly safe to keep out. It will concluding a long time and is not bad to accept along on hunting trips. The other 2 batches need to be consumed within a week or so – you lot can also keep it in the fridge to prolong shelf life. It will concluding fifty-fifty longer if yous vacuum seal it. The deed of turning meat into jerky takes time but it's not a difficult process. That's a large function of why it cost so much in stores. Pound for pound it'due south some of the most expensive meat you can buy, but if you don't mind putting in a lilliputian piece of work you can make your ain hasty for a fraction of the toll. Give these recipes a endeavour and permit me know what yous think. Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Aqueduct Find me on Google+ Follow me on Instagram Smoked beef jerky and smoked deer jerky