I make jerky on my
WSM. I perfected my taste and technique in the kitchen's gas oven, then moved to the smoker. I'm not crazy about the taste of soy in many jerky recipes, so I replaced it with teriyaki sauce. I do use cure #1 as an additional safety factor.
I prefer meat sliced thin, but recently purchased a
jerky gun. Still working on that recipe.
Here's my BBQ-flavored Jerky recipe. Just throw in your favorite hot sauce to spice it up. I've got a batch marinating in the refrigerator right now that I'll put on the smoker later today or tomorrow.
Although I have a Guru on my
WSM, you don't need it. Close all your bottom vents and use the top vent to control temp. Once the fire starts burning clean, you can do that with no adverse issues.
I store mine in the refrigerator, but it isn't necessary. I like to nuke about 1-2 oz for 12-15 seconds prior to eating. My wife takes it to work and doesn't bother nuking it.
Barbeque Beef Jerky Recipe on the WSM - No Soy Sauce
Ingredients
2 1/2 lbs lean beef (carne asada at Winco is bottom round pre-sliced to 1/4" thickness)
2/3 cup teriyaki sauce
2/3 cup Sweet Baby Ray's BBQ Sauce
1/4 cup Worcestershire sauce
1 1/2 tsp freshly ground black pepper
1 1/2 tsp garlic powder (or 1 Tbs minced garlic)
1 1/2 tsp onion powder
1/2 tsp cure #1
Smoker Directions
1. If the beef is not pre-sliced, slice into strips and put in a 1 gallon Ziplock bag. Combine all curing ingredients and pour into the bag. Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-3 days.
2. Put down a layer of used or new cold charcoal. Pile 9 RO Ridge briquettes in chimney. Heat until they are ashed over. On the bed of new/used charcoal, put 4 pieces of hickory or mesquite in a small square. Pour hot coals into middle of square. Immediately reassemble the smoker and set the vents or the Guru for 150F.
3. Smoke at 150-165F for 5 to 6.5 hours. Lower temp, longer time.
5. Let cool, then use meat scissors to cut into bite-sized pieces. Cut off and discard any excess fat.
