Marinated smoked beef jerky recipe is a healthy snack idea especially
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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How To Cold Smoke Jerky! Cold Smoking Jerky On The Big Green Egg ©2007, The Naked Whiz and Scott Borders. I'm shooting for 155 degrees, as this smokes and dries the beef without cooking it. My Egg was 58 degrees at start up, 12p.m. I set the guru pit temperature for 100 degrees just to get it rolling, but not overshooting. By 12:45, the.
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Use a small piece of foil to make cleaning up easier by placing it above the heating element. To allow air to flow freely from the bottom of the smoker up and out of the top, use a little square of foil. 4. Dry the Jerky. Remove the excess marinade from the beef strips by laying them on a paper towel and drying them.
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Smoked Beef Jerky Recipe: Tips for Smoking Beef Jerky. Written by MasterClass. Last updated: Dec 30, 2023 • 2 min read. Ditch the dehydrator for a wood pellet grill to make this simple smoked beef jerky recipe, which involves slow-cooking the meat for a rich infusion of smoky, savory flavor.
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Freezer: Partially freezing the beef for about 1-2 hours firms it up, making it easier to slice uniformly. This step is optional, but helpful, especially for those without a commercial jerky slicer. Slice: Whether using a sharp knife or a jerky slicer, the key is to achieve consistent thickness.
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Dry jerky is made by removing all the moisture from the meat, while wet jerky is made by marinating the meat in a solution that contains water and salt. Wet jerky typically has a softer texture and a more intense flavor than dry jerky. Cold smoking beef jerky is a process that involves exposing the meat to smoke at low temperatures.
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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 towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours. Check on the meat at 2 hours.
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I did add the cold smoker attachment. The last batch of jerky came out perfectly. The cold smoker attachment makes it easy to control temperature in the smoker. The last batch was sliced 1/8" thick, hung on toothpicks, and started at 180F for one hour. The cold smoker put out a solid stream of hickory smoke for the entire hour.
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Place the bag in a baking dish (in case it leaks) and refrigerate overnight. 3. Take the bag out and allow it to come to room temperature, approximately 30 minutes while you soak your wood chips and prepare the smoker. Preheat the smoker to 180˚F. Add 1/2 water and 1/2 sweet tea to the water tray.
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How to Cold Smoke Beef Jerky. Slice beef to be smoked in 1/4 inch strips (the thicker the more tender) Place all ingredients in a plastic or glass bowl and stir until well combined. Add meat making sure all pieces are submerged and covered with marinade. Cover and refrigerate for at least 6 hours. Remove meat from marinade and let drain.
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Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade. Pat dry the strips with paper towels.
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Line a baking sheet with paper towel. Remove meat from refrigerator and transfer to lined baking sheet. Leave to dry and preheat your smoker to 180°F (82°C). When the smoker has warmed up, add hickory wood to the firebox. Place beef strips on smoker grates, close chamber door and smoke for 3 hours.
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Marinade the meat. Pour the marinade into the meat container and stir / shake the meat around so it's all covered in the marinade. Refrigerate for 8 - 12 hours. Resist the temptation to let it go longer. The meat is thin so letting it marinade longer will make the jerky taste like smoked, dried marinade instead of beef jerky.
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Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer. Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours.
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I did 5 lbs and added 1 tsp of #1 cure and let marinade for 24 hrs. Smoked for a few hours and then finished in my dehydrator at 145° for about 5 hours until it reached the desired doneness. The fish sauce will dissipate after being smoked. Put it in the fridge afterwards and it tasted better 2 days later.
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Mix the marinade ingredients together in a large bowl. Add your meat to he marinade, cover and place in the fridge overnight. Next day set your smoker to 160°F. Place the meat on to wire racks and smoke for 2 hours, then remove and place into the dehydrator at 160°F for a further 5-6 hours.
