Awhile back I was watching Alton Brown on Food channel HD and he had a jerky recipe where you dry the jerky on furnace filters strapped to a fan instead of cooking in a oven. Well, I made some yesterday and it is the best jerky I have ever made. You soak the strips of flank steak in a marinade in plastic bags for 6 hours, then you lay the strips on layers of paper furnace filters and strap them to a box fan for 24 hours. They turned out dried and cured but still somewhat tender. I will definitely do it again.
Beef Jerky
- Thread starter LAGA
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Thats a good idea, I have a machine that I used to use now and again but have since given up because of all the preparation. The best jerky I ever made was actually salmon jerky.
I make it (well made it) in my Brinkman bullet smoker with a modified firebox (air holes drilled in, and a stainless steamer for a grate). Smoke holes drilled in the lid to smooth the smoke flow through the thing.
Get decent rump, and but into 1/2"x1/2" strips.
In a plastic container, put a sprinkling of salt, a sprinkling of cajun seasoning, and a criss cross drizzle of molasses. Add a single layer of beef. add seasonings as before, beef etc until you run out of beef.
leave covered in the refrigerator for 12 hours, and the meat will be swimming in juice. Leave another 12, and the juice becomes absorbed again, and the meat is no longer limp.
Set a "snail trail" of unlit briquettes in the smoker, and place 3, 4 or 5 lit briquettes at the start (depending on ambient temp). Place smoke wood along the snail trail every couple of briquettes to smoke intermittently.
Should burn for 6-7 hours.
Get decent rump, and but into 1/2"x1/2" strips.
In a plastic container, put a sprinkling of salt, a sprinkling of cajun seasoning, and a criss cross drizzle of molasses. Add a single layer of beef. add seasonings as before, beef etc until you run out of beef.
leave covered in the refrigerator for 12 hours, and the meat will be swimming in juice. Leave another 12, and the juice becomes absorbed again, and the meat is no longer limp.
Set a "snail trail" of unlit briquettes in the smoker, and place 3, 4 or 5 lit briquettes at the start (depending on ambient temp). Place smoke wood along the snail trail every couple of briquettes to smoke intermittently.
Should burn for 6-7 hours.
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