Xzebra Good afternoon, well it afternoon here in the Pacific Northwest.
Here is my recipe for beef jerky, I have also used this recipe for venison jerky and as to date, I have had nothing but RAVE reviews on my jerky.
This is my Marinade for 5 pounds of sliced meat, I slice mine 1/4 to 3/8 inch thick.
5-6 Tbls Morton Tender Quick
3-- 12 oz cans Shasta Cola (not diet)
1/2 cup Soy Sauce
1/2 cup Worstershire sauce
1/2 cup Liquid smoke
2 Tbls course ground black pepper
2 Tbls Granulated Garlic
2 Tbls Onion powder
2 tsp any hot sauce ( Tapatio, Tabascoe ??)
optional, if you like a pepper taste, sprinkle on some black pepper on the wet meat just before you put it in the smoker.
Put all the sliced meat in the marinade, make sure it is all submerged, put in fridge for at least 12 to 16 hrs, Longer don't hurt a thing. a couple times during this period, stir the meat around to make sure all meat surfaces is in contact with the marinade.
On smoke day I take the meat out of the marinade, I do not rinse, I lay it on my smoker racks, leaving small spaces between the pieces. I place the racks in a pre heated smoker, and smoke untill done, keeping the smoker chamber temp less that 160 degrees, I usually try to maintain about 140 degrees.
Optional, if you like a pepper taste, sprinkle on some black pepper on the wet meat just before you put it in the smoker.
After say about 4 hours, I pull a pice of meat and give it a bend test, somtimes I bite test a piece. The amount of dryness is your choice, I pull mine when I can bend the meat tight, I can see where the meat fiber is just about ready to tear, but not to the point that the meat breaks like a cracker.
Pull the meat out of the smoker when done, spread out on a cookie sheet or tray, let cool and fridge over night. Keep in mind, the jerky will taste much, much better after it has rested for a day or 2 so don't be dissappointed at the taste right out of the smoker.
Please note, I goofed and typed Kosher salt when it should have been Morton Tender Quick, I have made the correction and hope no one makes a bad batch
Hope you try this< I'm sure you will like it.
Edited by Rich- - 11/14/13 at 3:57pm