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Beef Jerky - Richard Thead
Ingredients:
beef
Instructions:
I attended the school of hard knocks when it came to jerky on the
smoker. I found that the key is to not try to completely dry the meat
in the smoker. If you do, the meat will be so smoky that no one will
be able to go near it. I like to spread out the meat, and smoke at
less than 150F, rotating the meat strips as they smoke. I smoke it
for around 3 hours, and then finish it in a dehydrator. Once, I had
some too smoky jerky. My wife and I were volunteering at a local Ladies
PGA golf tourney. My wife wanted to take some snacks, and put the
jerky in one Ziploc and some cashews in another. After several hours
in close proximity in the back pack, even though they were separated
by plastic, the cashews were inedible. I won't even tell you about
the guy who left some in his desk drawer over the weekend. Go light
on the smoke. |
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