You love beef jerky and so does everyone else. This smoked beef jerky recipe done by a true Pitmaster in Aaron Franklin will give you an instant popularity boost among your family, friends and neighbors. Definitely the tastiest way to preserve beef!
Smoked Beef Jerky Recipe With Aaron Franklin
Slicing Your Beef For Jerky
Get the meat as cold as you can without freezing it. You have to slice very thin slices for beef jerky, and that’s why you want it to be as firm as possible. Cut ¼ inch thick slices against the grain.
Seasoning Your Jerky
While many recipes use a marinade of soy sauce, liquid smoke etc., this beef jerky recipe is keeping it old school with a simple salt and pepper rub. The ratio is about 1:1 salt to pepper, only slightly heavier on the salt side. Apply the rub liberally on both sides of the slices.
Cold Smoking Your Beef Jerky
In this recipe you are actually “cold” smoking, so temperature should not exceed 150°F.
Smoke the jerky for 3 to 5 hours, depending on how heavy you want the smoke.
Dehydrating Your Smoked Jerky
When done, move the meat over to your dehydrator. Alternatively, use your oven on the “warm” setting, somewhere around 140-150°F. Let it dehydrate overnight (~12-18 hours, depending on the tenderness you want).
Smoked Beef Jerky Related Recipes
How To Smoke Salmon (Cold Smoked Salmon Recipe) Cold smoking salmon takes time, experience and the proper equipment. If you are wondering how to smoke salmon at home and already have the time and the equipment, this guide is the perfect place to start gaining experience!
Homemade Bacon From Pork Belly (Full Guide) Time to make some homemade bacon! It’s not a difficult process – but it takes a little time. This method shows you how to make bacon from pork belly on your smoker after curing it. You can either use a pork belly without skin or get a skin on belly and remove the skin yourself.