Last night i cut up a hunk of Beef Round Rump Roast weighing 1.85lbs. Trimmed out all the fat and shinny silver skin that the butcher might have left on. After trimming i sliced the roast into 1/8th - 1/4 inch slices & cut those slices into 1 inch strips. After trimming i ended up with a little over a pound of jerky meat.
Next i mixed up a flavored cure.....
Ingredients:
1 Lb Jerky Meat
1 Tbs Tender Quick(meat cure)
3 Tbs Soy Sauce
1 Tbs Worcestershire Sauce
½ Tsp Onion Powder
½ Tsp Garlic Powder
¼ Tsp Ginger Powder
¼ Tsp Chinese Five Spice Powder
¼ Cup Water
Directions:
Trim meat of all fat & sliver skin.
Cut jerky meat into 1-inch wide strips, 1/8 to 1/4 inch thick.
Mix ingredients in a cup or small bowl. Whisk ingredients
together thoroughly. Place meat in larger plastic bag pour
cure over meat. Toss meat around in bag to thoroughly mix.
Marinate 6-8 hours. Rinse the meat well. Dry meat in a smoker at 180-200 degrees to desired consistency adding wood chips of your choice as needed. When done the meat should be dry but flexible.
I marinated/cured the meat overnight. This morning i rinsed the meat well and seasoned the jerky meat with Dizzy Pigs brand Cow Lick Steak Rub. I heated the smoker up at 180 degrees, loaded a little over a pound of cured & seasoned jerky. My wood chips of choice today is a 50/50 mix of Apple & Hickory. This will product a sweet & smokey flavor!
I left the heat at 180 for the first hour. Then bumped the heat to 200 for the remainder of the cook time. When the color & texture was to my liking i unload the jerky & i will bag it up in snack sized portions.
Here is a sample plate of the finished Jerky...
Whip ya up a batch of Jeff`s Jerky. I`m sure you will love it! Way better than any you can purchase & cheaper too! This Jerky can be made in a dehydrator or oven also but best done in a smoker. Yum Yummm!
No comments:
Post a Comment