- Aug 12, 2020
- 44
- 58
Ok, I owe this to a post I saw on Jerky after having given up on it so long ago. But I had never tried it on a pellet smoker.
I used a Pit Boss820 with char hickory at smoke setting p level 6. That put it around 135 to 150 for the 6 hrs I smoked it.
I have an all purpose Rub I use for a lot of things, namely ribs, but chicken as well. Can be used on beef which I did here but with some caveats.
I read dozens of recipes and methods on it and decided to do a mix of known and a little unknown. Heres what i came up with.
For the basic Rub:
1/4 Cup Salt
1/4 Cup Brown Sugar
1/4 Cup Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Black Pepper
1 tbsp Turmeric
1 tsp Cinnamon
For the Jerky I did a dry Brine in a plastic bag overnight in the refrigerator doing the following:
use 2 tbsp All purpose basic Rub per pound of meat and add 1/4 tsp pink curing salt per pound and 1/8 tsp per pound coriander ground. Sliced with Grain on meat slicer.
marinated for 8 hrs in plastic bag in refrigerator.
rinsed and table dried for 3 hrs . (Dont be afraid of thoroughly rinsing the meat.) Used 2lbs of Bottom Round after trim.
smoked w/ hickory char pellets p setting 6 140 to 150 deg f for 6 hrs, Rotated trays after 2 hrs and then at 4 hrs and flipped the jerky and finished at 6 hrs total smoke time. Turned out excellent, not to salty at all and with some excellent flavor combinations
I used a Pit Boss820 with char hickory at smoke setting p level 6. That put it around 135 to 150 for the 6 hrs I smoked it.
I have an all purpose Rub I use for a lot of things, namely ribs, but chicken as well. Can be used on beef which I did here but with some caveats.
I read dozens of recipes and methods on it and decided to do a mix of known and a little unknown. Heres what i came up with.
For the basic Rub:
1/4 Cup Salt
1/4 Cup Brown Sugar
1/4 Cup Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Black Pepper
1 tbsp Turmeric
1 tsp Cinnamon
For the Jerky I did a dry Brine in a plastic bag overnight in the refrigerator doing the following:
use 2 tbsp All purpose basic Rub per pound of meat and add 1/4 tsp pink curing salt per pound and 1/8 tsp per pound coriander ground. Sliced with Grain on meat slicer.
marinated for 8 hrs in plastic bag in refrigerator.
rinsed and table dried for 3 hrs . (Dont be afraid of thoroughly rinsing the meat.) Used 2lbs of Bottom Round after trim.
smoked w/ hickory char pellets p setting 6 140 to 150 deg f for 6 hrs, Rotated trays after 2 hrs and then at 4 hrs and flipped the jerky and finished at 6 hrs total smoke time. Turned out excellent, not to salty at all and with some excellent flavor combinations
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