What wood do you normally use for this recipe? And do you smoke the entire time? Oops, just found that you did use Hickory.
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I didn't taste much lemon in mine. You could up the lemon perhaps if you like the tart.. I did add extra couple pinches of cracked black.. I like that in mine. It still wasn't real standoutish .. was good.What wood do you normally use for this recipe? And do you smoke the entire time? Oops, just found that you did use Hickory.
I'd do it in 2 bags for better massagabilty...is that a word?
Got mine in the smoker right now. I'm doing this alongside some honey sriracha jerky...about 2 lbs. of each.
The recipe was a hit at my work. One guy gave me some cash to make him some this weekend. LolMy wife loves Lemon Pepper. Happy wife, happy life. I smoked this in my WSM for the first time this past Monday. It is now my newest favorite tasting jerky. The vinegar in the Worcestershire sauce and lemon juice really softens the meat. My WSM was being finicky on Monday so the chamber temp was staying between 170F and 175F. Although I generally prefer to smoke jerky until it is slightly stiff, the texture and flavor of this was phenomenal at 4.5 hours. Tender and delicious. I'm marinating another batch right now that I'll smoke this Monday.
It looks like beef jerky, dark and dry, so no need to post pics.
Lemon Pepper Jerky
Ingredients
2 1/2 lb Lean beef
1/2 cup worcestershire sauce
1/2 cup teriyaki sauce
1/4 cup packed dark brown sugar
2 Tbs lemon juice
2 Tbs Lemon pepper
1 Tbs garlic powder
1/2 tsp Prague Powder #1 (curing salt)
Directions
1. Slice beef into 1/4" strips and put in a Ziplock bag.
2. Thoroughly whisk all the marinade ingredients in a measuring cup, the pour into the Ziplock bag. Remove as much air as possible, seal, then put in another Ziplock bag in case of leaks. Seal, then massage the marinade into the meat.
3. Store in the refrigerator overnight, up to 5 days, massaging daily.
4. Prep smoker with hickory wood to 145°F. Put meat in the smoker, close together but not overlapping. Smoke at 165-175°F until done, about 4.5 to 5 hours.
5. Remove from the smoker, cool, cut into bite sized pieces and store in the refrigerator in a Ziplock bag.
Servings: 18
Nutrition Facts
Serving size: 1/18 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 31.55
Calories From Fat (35%) 11.2
% Daily Value
Total Fat 1.25g 2%
Saturated Fat 0.46g 2%
Cholesterol 8.19mg 3%
Sodium 92.26mg 4%
Potassium 118.97mg 3%
Total Carbohydrates 1.84g <1%
Fiber 0.11g <1%
Sugar 0.81g
Protein 3.15g 6%
Costs
Recipe Cost: $8.32
Recipe Serving Cost: $0.46
The recipe was a hit at my work. One guy gave me some cash to make him some this weekend. Lol
Thanks for sharing
Curious to know how thick you cut the beef and how long it was on the smoker for.Just made my first batch of jerky this weekend and used this recipe. I made 2.5lb's
After marinating it up. I sprinkled a little extra lemon pepper seasoning on 1 side of the jerky before putting it in the smoker.
smoked it between 150 and 170 with some lil devil pellets.
Turned out really good and everyone else that tried it gave it 2 thumbs up as well.
Thanks for sharing this recipe and I look forward to making more jerky in the future
Curious to know how thick you cut the beef and how long it was on the smoker for.