Today I made my first batch of smoked beef jerky in my new Bradley digital smoker. The process was painless. The recipe I used was pretty basic.
3LB strip loin cut into 1/4 inch think slices
1/2 bottle of low sodium soya sauce
1/4 cup red wine vinegar
salt, pepper , garlic powder , bay leaf , chillies pepper flakes, brown sugar
5 squats of warchesister sauce
i put the beef in a big zip lock bag, marinated it in the fridge overnight. At 9AM this morning i fired up my smoker, used 1/2 hickory pucks and 1/2 maple. Smoked it at 160 for 3-4 hours , then turned off the smoke and let it cook/dry at 180 for another 3-4 hours.
My fist reaction was that the taste was way to smoky , or maybe even like chard tasting. its not overcooked since it bends but dose not break when i bend the pieces. The only thing i can think of is perhaps I smoked it to long? I also have to mention that the Bradley smoker has an automatic feeder which feeds the pucks down to where they are heated up and create smoke. Once they burn out they are pushed into this bowl to be collected and discarded . I did add water to this bowl perhaps causing to much smoke or the burnt flavor I'm tasting . Maybe it was the wrong selection of wood chips? ingredients? I have no idea but I'm kinda disappointed. its not that its not edible but it defiantly was not the greatest. Please help if you can since I plan on trying again in a few days ..
I also plan on making a nice smoked turkey or 2 for Easter if any of you could point me to a proven recipe for that I would love to try it out.