Mike's Smoked Jerky
Make your own smoked jerky right at home on your pellet smoker.
Cost: $25
Equipment
- Sharp Knife or Meat Slicer
- Cutting board
- 2 gallon sized Large Zip Lock Bags
- Wood Pellets of choice
Materials
- 4 1/2 lbs top round beef (or cut of choice)
- Jerky Seasoning/ Cure of choice
- Water
Instructions
- With a sharp knife, trim the silver skin/fat off of top round beef.
- Then slice the meat to a length of choice by cutting against the grain.
- In a medium bowl ,mix the water with cure and seasonings according to packaging. (Ours called for 1/2 cup of water per pound with 1/4 tsp cure, 3 1/2 tbsp seasoning.)
- Place the meat slices in to large Zip Lock Bags and add the water/cure/seasoning mixture dividing evenly into the bags.
- Release as much air out of bags and seal. Refrigerate.
- Let the meat soak in the cure for a minimum of 8 hours and up to 24 hours.
- When ready to start the smoking process, heat the smoker up to 180 degrees.
- Place the jerky onto the grates of the smoker.
- Smoke at 180 degrees for about 3- 4 hours. (may be less if thinner slices)
- Once finished smoking, let cool completely.
- Then place into airtight containers or Zip lock bags for storage in the refrigerator.
Notes
*Adjust the seasoning & Cure amount to the pounds of meat.