How Long To Smoke Jerky At 200?
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tommy5789
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Answers ( 4 )
Making Jerky in Your Smoker
You can easily make jerky in a smoker, oven, food dehydrator, or even just by leaving the meat out in the sun. But making jerky in a smoker gives it a great smoky flavour that can’t be gotten any other way. But since the meat is cut very thinly before it is smoked, it is easy to over-smoke jerky, so it is important to follow the steps carefully.
How Many People Like Jerky?
Most jerky is made of long, thin strips of dried meat. Most of the time, the meat is beef, and the traditional way to dry it is to put it out in the sun. Modern jerky, on the other hand, can be made with any kind of protein, like turkey, salmon, or deer. People have been eating jerky for hundreds of years, from hunters and trappers to hikers. It’s a good snack for people who need to bring food with them that can fit in their pockets. Jerky is tough and salty, but it’s also light and can last a long time without being refrigerated or taken care of much.
Getting the meat ready
Once you know how to make jerky from the ground up, you can play around with the protein and flavours. But for your first try, you should probably keep things easy. Start with a very lean cut of meat. A sirloin tip roast is a good basic protein for jerky because it is usually lean and easy to work with. Cut off all the fat from the meat. Fat goes bad quickly and makes drying take longer. Then, cut the meat into 1/4-inch slices against the grain.
Adding Taste to the Meat
There are many different spice blends and marinades you can use to add flavour to your jerky, so choose one that you like. You can also keep things simple by sprinkling salt and pepper on the meat before smoking it. If you are using a spice rub or marinade, mix the ingredients, add the meat strips, and put them in the fridge overnight to marinate.
Meat is smoked
When smoking jerky, you need a low temperature and not much smoke. When making jerky, do not add more smoking chips to your smoker. The ideal temperature is just below 150 f (65 c). A small amount of smoke will come from an electric smoker, but a charcoal or wood fire will make a lot of smoke. You need to smoke your jerky until it is completely dry, which can take anywhere from 12 to 72 hours, depending on how you do it and the weather.
Putting away the jerky
Make sure your finished jerky is completely dry and cooled before putting it away. As it cools, it will give off some moisture, and you don’t want any condensation in your jerky. All of the oxygen is taken out of the jerky that is sold in stores, and it is often vacuum-sealed, so it can last for years without being opened. If you plan to make a lot of jerky and want it to last a long time, you can buy food-grade oxygen absorbers and a vacuum sealer. When stored this way, homemade jerky won’t last as long as store-bought jerky, but it will still be good for 1 to 2 months in the pantry and up to 6 months in the freezer. It’s best to write the type of jerky (and any spices) and the date you dried it on the package.
If you just put the jerky in a sealed container or plastic bag with a zip-top, it will only last about a week in a cool, dark place and about a week to two weeks in the fridge. Once you open the package, you should eat the jerky within a week.
The first step in making my smoked beef jerky is to choose the meat. For me, that means lean deer meat or beef cuts with little or no fat. For beef, roasts like London Broil, Eye of Round, and Bottom Round work well and are often cheaper at the grocery store. I’ll buy these when they’re on sale and keep them in the freezer until it’s time to make smoked beef jerky.
How to Make Smoked Beef Jerky
Now it’s time to give the meat some flavour, and I’m using a few different recipes that I really like today. The first is Legg’s Old Plantation Jerky Blend, which you can buy at a store. I always use it to make a classic smoked beef jerky. You can buy it online or at a store that sells sports gear. I use Legg’s seasoning and Pink Salt together to keep the jerky fresh for a long time. If you don’t use the pink salt, the jerky needs to be kept in the fridge or eaten quickly, but that’s never a problem at my house. I follow the instructions on the Legg’s Blend package, which says to mix 13 ounces of seasoning with 25 pounds of meat. You can decrease the amount based on how much meat you have. It takes 1 teaspoon of pink salt for every 5 pounds of raw meat. I’ve found that zip-lock bags are the best way to marinate jerky. You can measure how much seasoning you need for your smoked beef jerky by weighing the bag. I used Legg’s Old Plantation Jerky Blend in my recipe.
34 teaspoon (6.25%) pink salt
2 quarts liquid
Mix the jerky seasoning, pink salt, and water together in a bowl.
Mix everything together, then pour it over the sliced meat.
Put the meat in the fridge overnight with the marinade on it.
The next flavour I want to talk about is a marinade with an Asian flavour.
I also use 4 pounds of meat in this recipe, but you can change the amounts based on how much food you want to make. Asian Style Jerky (recipe for 4 lbs of meat)
Honey, 1/4 cup
Cilantro, 2 tablespoons
1 tbsp sesame seed oil
4 cloves of fresh, minced garlic.
2 teaspoons of chopped fresh ginger.
1 teaspoon of red chilli paste.
1 teaspoon crushed red pepper flakes
Whisk all of the above ingredients together in a bowl. Pour the marinade into a zip-lock bag with 4 pounds of sliced jerky meat. Mix the marinade into the meat, then put it in the fridge overnight. The last recipe is for a marinade that tastes like sweet and spicy Sriracha. This is one of my favourite dishes, and you can make it as spicy (or not spicy) as you want. Just change the amount of Sriracha you use. You can also use any other hot sauce instead of Sriracha sauce. Sriracha Jerky is sweet and spicy (recipe for 4 lbs of meat).
1 tablespoon Worcestershire sauce
12 tablespoons Sriracha Sauce
Brown Sugar, 1/2 cup
1 teaspoon of crushed red pepper.
1 teaspoon of garlic powder.
1 teaspoon ground black pepper.
1 tablespoon Kosher salt.
Whisk all of the above ingredients together in a bowl. Pour the marinade into a zip-lock bag with 4 pounds of sliced jerky meat. Mix the marinade into the meat, then put it in the fridge overnight. Put all the jerky in the fridge and let it sit there for at least 12 hours. This gives the meat a lot of time to soak up the flavours. Take the meat out of the bags the next day and let most of the water drain. When I make smoked beef jerky, I use several pork racks to make things easier.