Brooksy
Sous Chef
Finally worked up the courage to smoke some Jerky.
I saw a tray of "Heartsmart Stirfry Beef Strips" in the supermarket & thought it a good idea to use them instead of cutting my own strips. It was relatively cheap & was topside ends finely cut in strips about 2mm thick.
I brined the beef overnight in a simple brine.
1/4 cup pure salt
1/4 cup brown sugar
1 tspn paprika
1 tspn smoked paprika
1/2 tspn cayenne
4 cups water.
The beef strips were then padded dry with kitchen paper, layed in racks & placed at one end of our hooded BBQ.
Wood used was Pecan (type of Hickory) and was placed over burner at other end. Hood temp was kept below 200C, although temp surrounding meat was much less (being much lower situated).
Smoking time was about 4 hours, rotating meat every hour, wood used was about 3 kgs.
Jerky ended up extremely tender and "Bewdiful", ideal for serving with drinks & guests wouldn't need to chew on it for ages.
Next time I will cut the meat into decent strips, 5mm thick.
Any suggestions will be gratefully received.
I saw a tray of "Heartsmart Stirfry Beef Strips" in the supermarket & thought it a good idea to use them instead of cutting my own strips. It was relatively cheap & was topside ends finely cut in strips about 2mm thick.
I brined the beef overnight in a simple brine.
1/4 cup pure salt
1/4 cup brown sugar
1 tspn paprika
1 tspn smoked paprika
1/2 tspn cayenne
4 cups water.
The beef strips were then padded dry with kitchen paper, layed in racks & placed at one end of our hooded BBQ.
Wood used was Pecan (type of Hickory) and was placed over burner at other end. Hood temp was kept below 200C, although temp surrounding meat was much less (being much lower situated).
Smoking time was about 4 hours, rotating meat every hour, wood used was about 3 kgs.
Jerky ended up extremely tender and "Bewdiful", ideal for serving with drinks & guests wouldn't need to chew on it for ages.
Next time I will cut the meat into decent strips, 5mm thick.
Any suggestions will be gratefully received.
Last edited: