Masterbuilt Smoker Beef Jerky Recipe

How to Make Beef Jerky in a Smoker Jerkyholic

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, …

Rating: 5/5(67)
1. Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
4. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.

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Smoked Beef Jerky • Smoked Meat Sunday

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 …

Rating: 4.4/5(233)
1. Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
2. Combine all of the marinade ingredients in a bowl and whisk together. 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
3. Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
4. Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.

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