Hi I’m still new to the site and to smoking but I just had to try and make some jerky. I searched and found that many are using a marinade close to what I use for beef so I modified mine for the first time.
I started with a 2.75 Lb brisket. I put it in the freezer for about an hour to make it easier to put in the slicer. Then I cut the fat layer off it and made about 1/8” slices.
I made marinade out of 1 cup of Stella Rosa red wine (Sorry honey I’ll buy you more), ½ cup Worcestershire sauce, 1/2 teaspoon of Liquid Smoke, two table spoons each of salt, pepper and garlic powder.
I put the meat and a half red onion sliced into a large Ziploc bag then added the marinade. I put it in the fridge overnight making sure to squish it around and flip the bag a few times.
Yesterday morning I kicked on the smoker at it’s lowest setting and added some Apple and Mesquite chips that had been soaking in water for an hour. I smoked it at 155*F for about 3 1/2 hours. I pulled it out when it had just the right amount of give.
It came out great. My wife took some to work last night and I took a bunch more to work today. At both places it was devoured pretty quick. My wife let me know everyone was asking where she bought it and where can they get more. I also got a lot of good compliments.
I kept a stash for myself and it did turn out very good. It won’t be long before I make another batch.
The first batch (half of it anyway)
A closeup
I started with a 2.75 Lb brisket. I put it in the freezer for about an hour to make it easier to put in the slicer. Then I cut the fat layer off it and made about 1/8” slices.
I made marinade out of 1 cup of Stella Rosa red wine (Sorry honey I’ll buy you more), ½ cup Worcestershire sauce, 1/2 teaspoon of Liquid Smoke, two table spoons each of salt, pepper and garlic powder.
I put the meat and a half red onion sliced into a large Ziploc bag then added the marinade. I put it in the fridge overnight making sure to squish it around and flip the bag a few times.
Yesterday morning I kicked on the smoker at it’s lowest setting and added some Apple and Mesquite chips that had been soaking in water for an hour. I smoked it at 155*F for about 3 1/2 hours. I pulled it out when it had just the right amount of give.
It came out great. My wife took some to work last night and I took a bunch more to work today. At both places it was devoured pretty quick. My wife let me know everyone was asking where she bought it and where can they get more. I also got a lot of good compliments.
I kept a stash for myself and it did turn out very good. It won’t be long before I make another batch.
The first batch (half of it anyway)
A closeup