I was out of jerky so I decided to make some of my favourite from scratch jerky.
I started by trimming the fat of an inside round roast. I cut it into 1/4 inch strips. Personally, I don't care whether it is cut against or with the grain, both have a nice texture.
I made a marinade slurry by mixing for each kilogram (2.2 pounds) of beef:
I find my WSM mini does a better job on low heat smoking my jerky than my pellet smoker. To get all the jerky in the mini, I skewer one end of 10 strips of meat and hang them between the grids on my smoker.
I smoked them at 165 F with hickory and it took about 10 hours. The finished product:
The Verdict
I like this jerky because it has a sweet hit from the sugar and sherry with a nice saltiness. There is a touch of finishing heat but the pepper but not too much for my Canadian sensibilities.
Disco
I started by trimming the fat of an inside round roast. I cut it into 1/4 inch strips. Personally, I don't care whether it is cut against or with the grain, both have a nice texture.
I made a marinade slurry by mixing for each kilogram (2.2 pounds) of beef:
- 50 ml (1/4 cup) soy sauce
- 25 ml (2 tbsp) cooking sherry
- 15 ml (1 tbsp) Worcestershire Sauce
- 25 ml (2 tbsp) brown sugar
- 10 ml (2 tsp) salt
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) ground ginger
- 4 ml (3/4 tsp) black pepper
- 3 ml (1/2 tsp) onion powder
- 3 ml (1/2 tsp) paprika
- 2 pinches cayenne
- 3.6 grams (0.05 ounce) or 3 ml (1/2 tsp) Prague powder #1
I find my WSM mini does a better job on low heat smoking my jerky than my pellet smoker. To get all the jerky in the mini, I skewer one end of 10 strips of meat and hang them between the grids on my smoker.
I smoked them at 165 F with hickory and it took about 10 hours. The finished product:
The Verdict
I like this jerky because it has a sweet hit from the sugar and sherry with a nice saltiness. There is a touch of finishing heat but the pepper but not too much for my Canadian sensibilities.
Disco
