Well, it's Saturday afternoon, so I'm guessing this jerky is well underway. I started to pull some bottom round out of the freezer this morning to make another batch, then my wife throws down a passing comment about gifting a lot more Canadian bacon than I planned for Christmas. The beef went back in the freezer and off to the store I went to buy more pork sirloin for Canadian bacon. There's only so much room for curing meat in our refrigerator. But I digress.
Here's my go-to recipe for making jerky in my
WSM. I adjust the ingredients depending how much meat I'm curing for jerky.
Lemon Pepper Jerky
Ingredients
2 1/2 lb Lean beef
1/2 cup worcestershire sauce
1/2 cup teriyaki sauce
1/4 cup 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 to catch any 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. If you pat the meat dry before putting it in the smoker, it cuts off about an hour of smoking time. Slightly less intense flavor, but still very good.
5. Remove from the smoker, cool, cut into bite sized pieces and store in the refrigerator in a Ziplock bag.
