Smoked Jerky

Whoa it's been awhile since I posted up on the BBQ blog. Damn inflation has cut out the money for the meat. But today I get to share with all of you this great jerky recipe and, you can do this in your oven too.

To start you will need 2 lbs of meat. And use a cut of meat that has little to no fat on it. So think of the arm, top round or flank parts of the cow. This one my brother sold me a venison (deer) hind quarter. You can cut thin slices or have a butcher do it for you, into 1/8 of an inch pieces. Thicker pieces will take longer.  Next make the marinade and put it in a ziplock bag.

1/4 cup Soy sauce

Splashes of worcestershire sauce (the amount is up to you)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika (use smoked if you are doing this in your oven)

1 teaspoon of salt

1 teaspoon pepper

2 tablespoons brown sugar or any sweetening

Let the meat marinade over night. 

For the grill, light up a few handfuls of charcoal and place a handful of unlit coals on top with some smoke wood. I used hickory for this one.

Cook the meat at a minimum of 180 degrees and max of 220 degrees. Low and slow cooking temps

This will take a couple of hours but if you like crispy jerky, just cook it longer. 3 maybe 4 hours. With the charcoal I had to add in a couple of handfuls of coals about every hour to keep the temp at 180 and added a piece of hickory too. And that is it. super simple and easy.