So, I have about 800 lbs of meat from a steer we packed, and I'm making some jerkey from the beef tonight.
Using the Masterbuilt smoker (over the Traeger). Been on now for nearly 5 hours at 160F. Warmed it up a little after 1.5 hours (to 180F) to smoke. Put in some peach and hickory wood.
The recipe is as follows....
2lbs Sirloin
1/4C light soy (reduced sodium)
1/4C water
2 Tbl brown sugar
2 Tsp black pepper
2Tbl Worcestershire (Lea & Perrins)
Garlic powder (multiple shakes)
Onion Powder (more multiple shakes)
Ponzu (Kikkoman - Citrus seasoned dressing and sauce (lemon)
1/2 Tbl Smoked Paprika
2 Tbl Morton's Tender Quick
Marinated 18-19 hours.
Smoking now for 6 hours. Scraps taste Delicious!!
Using the Masterbuilt smoker (over the Traeger). Been on now for nearly 5 hours at 160F. Warmed it up a little after 1.5 hours (to 180F) to smoke. Put in some peach and hickory wood.
The recipe is as follows....
2lbs Sirloin
1/4C light soy (reduced sodium)
1/4C water
2 Tbl brown sugar
2 Tsp black pepper
2Tbl Worcestershire (Lea & Perrins)
Garlic powder (multiple shakes)
Onion Powder (more multiple shakes)
Ponzu (Kikkoman - Citrus seasoned dressing and sauce (lemon)
1/2 Tbl Smoked Paprika
2 Tbl Morton's Tender Quick
Marinated 18-19 hours.
Smoking now for 6 hours. Scraps taste Delicious!!
