Since the weather has been fairly cooperative today, I decided to make some smoked beef jerky in the YS640 along with some smoked tomatoes using the last tomatoes from the garden.
Ingredients:
3 lb round roast (trimmed and sliced into 1/4" pieces)
Marinade:
2 cups Kikoman Soy Sauce
1 cup Worcestershire
1/2 cup honey
2 T Franks Hot Sauce
2 T Tender Quick (Mad Hunky's)
3 T MHGP
3 T MHHAW
1 T CBP
1 T Kosher salt
4 cloves garlic (diced finely)
1/2 cup warm-hot water (add to dry ingredients to dissolve)
Mix the marinade together and pour part of the mixture into a vacuum seal marinade container. Add in the meat and cover with remaining marinade.
Vacuum marinade the container with the meat and put into the fridge for 36-48 hours (I did 36 this time). Every 12 hours or so I removed the seal top and stirred the meat to ensure full coverage on all of the pieces then resealed.
Fired up the smoker to 160 and lit the AMZPS with hickory pellets on both ends to add additional smoke into the smoker. Filled the hopper with hickory, cherry and some oak pellets.
Cut up the tomatoes and seasoned with salt, pepper and a little of the MHHAW to kick them up a bit. Placed them into the smoker on a basket on a rack sitting on a cookie sheet so they get airflow around all of the tomatoes and to capture any juice.
Put the beef onto the second shelf and coated 1/2 of them with additional MHHAW to give them a bit more spice. The other half are for those that don't care for the heat. I like heat so I made a few more of them with the MHHAW added
Smoked the tomatoes for about 4 hours at 160, swapping them half way through with the AMZPS so the jerky on the right side got additional smoke too. Took off the meat after 6 1/2 hours.
Spicy jerky:
Normal jerky:
First taste was pretty good. I am going to break them into smaller groups and vacuum seal them.
Thanks for looking.
Ingredients:
3 lb round roast (trimmed and sliced into 1/4" pieces)
Marinade:
2 cups Kikoman Soy Sauce
1 cup Worcestershire
1/2 cup honey
2 T Franks Hot Sauce
2 T Tender Quick (Mad Hunky's)
3 T MHGP
3 T MHHAW
1 T CBP
1 T Kosher salt
4 cloves garlic (diced finely)
1/2 cup warm-hot water (add to dry ingredients to dissolve)
Mix the marinade together and pour part of the mixture into a vacuum seal marinade container. Add in the meat and cover with remaining marinade.
Vacuum marinade the container with the meat and put into the fridge for 36-48 hours (I did 36 this time). Every 12 hours or so I removed the seal top and stirred the meat to ensure full coverage on all of the pieces then resealed.
Fired up the smoker to 160 and lit the AMZPS with hickory pellets on both ends to add additional smoke into the smoker. Filled the hopper with hickory, cherry and some oak pellets.
Cut up the tomatoes and seasoned with salt, pepper and a little of the MHHAW to kick them up a bit. Placed them into the smoker on a basket on a rack sitting on a cookie sheet so they get airflow around all of the tomatoes and to capture any juice.
Put the beef onto the second shelf and coated 1/2 of them with additional MHHAW to give them a bit more spice. The other half are for those that don't care for the heat. I like heat so I made a few more of them with the MHHAW added
Smoked the tomatoes for about 4 hours at 160, swapping them half way through with the AMZPS so the jerky on the right side got additional smoke too. Took off the meat after 6 1/2 hours.
Spicy jerky:
Normal jerky:
First taste was pretty good. I am going to break them into smaller groups and vacuum seal them.
Thanks for looking.
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