April 26, 2011 Leave a comment
Start with very lean beef like eye of round or sirloin tip. Place the meat in the freezer for about 2 hrs it will make it easier to trim. Trim the beef of all visible fat, gristle and membranes. The fat doesn’t dry and it will become rancid. Slice the meat into 5 to 6 inch long pieces by 2 inches wide and 1/4 inch thick. Marinade the meat with Teriyaki, sesame oil and red & white pepper. Place meat in plastic bag and cover with 1/4 cup of the marinade per pound of meat for 8 to 12 hrs. Dry off the meat and place on a backing rack over a pan for about 8 to 12 hrs. Place in smoker with fruit or hickory wood for up to 3 hrs at 170 degrees. You’ll want to keep checking to make sure the jerky doesn’t get to dark. You can always vary the time in smoker than place in dehydrator for up to 2 hrs. The finished jerky can keep in the fridge for about 2 weeks. The batches that I’ve made never last that long!!!!!!! Try dipping jerky into BBQ sauce………. The picture shows a double tier cook and after placing meat on the grill I coated them with salt & pepper. Enjoy!!!!!