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Hickory Smoked Beef Jerky

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  • Hickory Smoked Beef Jerky

    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.
    Smokem if you got em

    Yoder YS640
    Weber EP-310 Gasser Grill
    A-Maz-N-Pellet-Smoker (AMZNPS)
    A-Maz-N-Tube-Smoker (AMZNTS)
    Frogmats
    Maverick ET 732
    Super Fast Purple Thermopen


    Deano

    "May the thin blue smoke be with you"

    sigpic

  • #2
    I love Jerky and thems look real good

    PBC Drum Smoker
    Bradley Digital 4 Rack
    THE BIG EASY INFRARED TURKEY FRYER
    Miss Piggy Smoker
    Sedona SD-9000 food dehydrator

    Comment


    • #3
      Originally posted by devo View Post
      I love Jerky and thems look real good
      Thanks Devo
      Smokem if you got em

      Yoder YS640
      Weber EP-310 Gasser Grill
      A-Maz-N-Pellet-Smoker (AMZNPS)
      A-Maz-N-Tube-Smoker (AMZNTS)
      Frogmats
      Maverick ET 732
      Super Fast Purple Thermopen


      Deano

      "May the thin blue smoke be with you"

      sigpic

      Comment


      • #4
        Looks great!
        Recipe is similar to what I used , as is the marinade time.
        What do you think of the overall salt content/results?
        Weber 22.5
        Lil Chief
        1950's Crosley Shelvadore
        Bradley Smoker
        Maverick ET732
        Nesco Dehydrator
        Thermapen "Blue Bayou"

        Comment


        • #5
          Originally posted by XLR8R View Post
          Looks great!
          Recipe is similar to what I used , as is the marinade time.
          What do you think of the overall salt content/results?
          I liked the results, though slightly salty. I think next time I might use a low sodium soy sauce and MHGP no salt to minimize some of the saltiness. It wasn't overly salty, but a little less would have been preferred (at least by my wife) I definitely liked the spicier version.
          Smokem if you got em

          Yoder YS640
          Weber EP-310 Gasser Grill
          A-Maz-N-Pellet-Smoker (AMZNPS)
          A-Maz-N-Tube-Smoker (AMZNTS)
          Frogmats
          Maverick ET 732
          Super Fast Purple Thermopen


          Deano

          "May the thin blue smoke be with you"

          sigpic

          Comment


          • #6
            I used LOW SOY last time and I think I'll cut it back to 1 cup and/or no more than a 24 hour soak. I like the end results, great Worst flavor and lots of pepper.
            Weber 22.5
            Lil Chief
            1950's Crosley Shelvadore
            Bradley Smoker
            Maverick ET732
            Nesco Dehydrator
            Thermapen "Blue Bayou"

            Comment


            • #7
              Originally posted by XLR8R View Post
              I used LOW SOY last time and I think I'll cut it back to 1 cup and/or no more than a 24 hour soak. I like the end results, great Worst flavor and lots of pepper.
              Let us know how it turns out the next batch. Love me some good jerky
              Smokem if you got em

              Yoder YS640
              Weber EP-310 Gasser Grill
              A-Maz-N-Pellet-Smoker (AMZNPS)
              A-Maz-N-Tube-Smoker (AMZNTS)
              Frogmats
              Maverick ET 732
              Super Fast Purple Thermopen


              Deano

              "May the thin blue smoke be with you"

              sigpic

              Comment


              • #8
                I have yet to make jerky but it's on the list. (working waaay too many hours lately) Yours looks and sounds pretty good, nice job Deano! I am really liking those tomatoes too, what will you do with those, just happen to have a few at my disposal as the cold weather begins to set in, I think. 86 today here in south Jersey.
                Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                My best asset however is the inspiration from the members on this forum.

                sigpic
                @SmokinJim52 on Twitter

                Comment


                • #9
                  Originally posted by SmokinOutBack View Post
                  I have yet to make jerky but it's on the list. (working waaay too many hours lately) Yours looks and sounds pretty good, nice job Deano! I am really liking those tomatoes too, what will you do with those, just happen to have a few at my disposal as the cold weather begins to set in, I think. 86 today here in south Jersey.
                  I use smoked tomatoes for lots of things. Makes a great add to soup, salsa, in a marinara or even for a bloody mary. My wife takes them and makes a "tomato jam" out of them, which is basically a tomato sauce that is cooked down to nearly a paste and then canned. She adds all sorts of stuff to the sauce and it always turns out awesome. So good to use in the winter as a "replacement" for tomatoes in a BLT or mix with some olive oil to make a killer salad dressing...
                  Smokem if you got em

                  Yoder YS640
                  Weber EP-310 Gasser Grill
                  A-Maz-N-Pellet-Smoker (AMZNPS)
                  A-Maz-N-Tube-Smoker (AMZNTS)
                  Frogmats
                  Maverick ET 732
                  Super Fast Purple Thermopen


                  Deano

                  "May the thin blue smoke be with you"

                  sigpic

                  Comment


                  • #10
                    Originally posted by dsgarner06 View Post
                    I use smoked tomatoes for lots of things. Makes a great add to soup, salsa, in a marinara or even for a bloody mary. My wife takes them and makes a "tomato jam" out of them, which is basically a tomato sauce that is cooked down to nearly a paste and then canned. She adds all sorts of stuff to the sauce and it always turns out awesome. So good to use in the winter as a "replacement" for tomatoes in a BLT or mix with some olive oil to make a killer salad dressing...
                    Great tip!
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

                    sigpic
                    @SmokinJim52 on Twitter

                    Comment


                    • #11
                      Thanks, Jerky on my new 640 is coming, just gotta find the meat on sale.

                      Comment


                      • #12
                        I was thinking that it looked like a lot of salt too. Interesting recipe though. I wonder how the jerky will be in a few days/week. I find that mine gets much better after it sits sealed in the freezer for a few.
                        I'm going to try some hab sauce in my next batch! yours looks mighty spicy though!
                        I rub it every chance I get!




                        QUOTE = Meat Hunter

                        Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

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