next weekend I'll be trying my first ever batch of jerky. I made my smoker last weekend, pics to come.
I'm just playing with a recipe from a couple I like the sound of...any advice or suggestions would be great.
2.5lb of beef, I'm going to speak to my local butcher for his opinion of a good lean cut - any suggestions of (UK names) cuts would be great. I'm only doing a small batch as I don't want to waste money if it all turns out rubbish. I'm going to try small batches until, I get something I like.
1/2 cup soy sauce
1/4 cup brown sugar
1/8 cup worcestershire sauce
1/8 cup molasses
1 tbsp garlic powder
1 tbsp onion powder 1 tbsp canning salt
1/2 tbsp chili flakes
1/2 tbsp black pepper
1/2 tsp powdered cayenne pepper
1 tbsp cure#1
Marinade for 24hrs. Smoked with hickory. Smoke on 160f/70c for 2-3 hours, no smoke on on 150f/65 for 4-5 hours.
I'm going to leave it in my smoker for the whole time, obviously I'll remove the smoke but keep the heat after 2-3 hours. I'm not taken it out and put it in the oven etc. Would this be ok?
I can't wait...hope next week goes quickly.
As I said, thoughts welcome.