WebNov 27, 2012 · Smoker Recipes: Vol. 1. Jeff's Products Rubs & Sauce (bottled) Rubs & Sauce (recipes) Tips for my first jerky with Big Chief ! Thread starter smokingj; Start date Nov 26, 2012; Hello smokers, I …
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WebMar 24, 2023 · Prepare your marinade by mixing all ingredients except for beef in a bowl. Stir until completely mixed. In a storage bag, add your sliced beef and marinade mixture, ensuring all beef is submerged in the mixture. Remove as much air as possible from the bag, then seal and refrigerate for 12-24 hours.
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WebMay 23, 2016 · Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze. While the meat …
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WebJan 1, 2004 · Trim all fat from meat. Slice meat with the grain to about 1/4" to 1/2" thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. Remove from brine and allow to air dry without rinsing.
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WebDirections: Semi-freeze the meat for slicing. Slice meat into 1/4" strips about 2" wide and about 4" long. Combine the garlic powder, onion powder, meat tenderizer, black pepper, ground mustard, soy sauce, Worcestershire …
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WebFeb 10, 2019 · Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours. Remove the meat from the marinade and blot dry with a paper …
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WebMay 1, 2016 · Bring the temperature up to 180°F to 200°F and add a handful of wood chips to the smoker. Before adding the wood chips, soak them in water for about 10-15 minutes. Smoke at this temperature until …
WebApr 2, 2016 · There are all sorts of brine recipes but the one I use goes like this: eight pounds of trimmed and sliced meat (will be just enough to fill all five racks on the Big Chief); 10 oz. Worcestershire
WebSmoke meat 9 to 12 hours, refilling the flavor pan with Hickory Wood Chips every 2-1/2 hours. You'll know when the jerky is done; it will become stiff like a twist of rope. For a quick check to see if it is done, break open a stick and check the center. Remove the jerky from the smoker and let it cool.
Webdirections. Place all ingredients in a plastic zipper bag and refrigerate overnight. Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours. Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can
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WebStep 1: Prepare the Meat. The first step in making beef jerky is to prepare the meat. Start by selecting a lean cut of beef, such as top round or flank steak. Trim any excess fat off the beef and slice it into strips that are about 1/4 inch thick. Make sure to slice the meat uniformly for the best results when smoking.
WebOct 17, 2015 · This is the smoker here to check out - http://amzn.to/2xB8OG9In this vid I start a series on how I make beef jerky in my big chief smoker . I show Eric O
WebJul 6, 2020 · Jerky Recipes; Smoked Meats; Smoked Sides; How to Make Jerky. Looking for a very low sugar (or no sugar) beef jerky to make! Reply. Will. November 11, 2021 at 10:30 am I also use a lean London …
WebThe Big Chief smoker is uniquely suited for low and slow smoking at 160 to 170 degrees. This temperature range is best suited for jerky , sausage, and fatty fish . For the moistest jerky, a cut with a lot of marbled fat will give excellent results.
WebTags: Big Chief Recipe, big chief smoker, big chief smoker recipe, Breakfast Recipe, Granola, Granola Recipe, Little Chief Recipe, Little Chief Recipes, Trail Mix, Trail Mix Recipe SMOKED TRAIL MIX GRANOLA Trail mix is a must have for the "trail" of course, but it's also nice to have around for a healthy snack or quick breakfast parfait with
WebJul 10, 2020 · Slice your beef into really thin slices. As thin as possible works best in to 2 - 4 inch long pieces (like the size of jerky you'd buy in the shops) Mix all the marinade ingredients together in a bowl and put in your beef slices. Pop in the fridge for at least 24 hours. Set the smoker to burn low and slow.
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