Simple/Standard Beef Jerky

Simple/Standard Beef Jerky

The Recipe:

• 1 cup soy sauce
• 2-3 tbsp coarse ground black pepper
• 2 tbsp worcestershire sauce
• 1 tsp liquid smoke 

Preparation:

Take 1 gallon zip-lock storage bag and set on counter.  Carefully add all ingredients to bag and close zipper to mix.  Slice meat ¼” thick slices and add to bag.  Agitate bag to make sure all pieces will get marinated.  Make sure to squeeze all air out of bag.  Let bag rest overnight in the refrigerator.  Smoke over your choice of water soaked wood chips for approximately 2 ½  hours at around 200-215 degrees fahrenheit.  Store in cool air tight location.

Note:

Made this twice.  1st time burned in smoker too long. 2nd time, turned out really nice.  Slices of meat were slightly too thick at ⅜”.  Slices at ¼” would be better.

The first time I made this was in Fall of 2012.  The smoker I used was integrated into the Kenmore brand barbecue I discussed in the initial post on this blog.  The smoker was heated by a propane flame over which sits a pan of soaking wet wood chips.  The first 1 to 1-1/2 hours the temperature stayed pretty low.  After that it started rising to well above 220 which is too hot to make jerky.