What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 old fashioned smoked beef jerky recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Old Fashioned Smoked Beef Jerky Recipe
Tennessee Smoked Beef Jerky
Smoked Beef Jerky
Beef Jerky, Cowboy Style Beef Jerky
Smoked Beef Jerky
Beef Jerky
Home Made Beef Jerky Recipe
Doc’s Best Beef Jerky
The Best Homemade Beef Jerky Recipe
Traeger Beef Jerkey
Peppered Beef Jerky
No Dehydrator Jerky – Cowboy Kent Rollins
Pam’s Smoked Beef Jerky
Smoked Jerky
Simple DIY Beef Jerky
How do you make old fashioned beef jerky?
Step-by-Step Instructions
- Trim all fat from the beef, then freeze for 1-2 hours.
- Slice beef against the grain in long, thin strips no thicker than ¼ inch.
- Combine all marinade ingredients in a container, then add beef and put in fridge for 7-24 hours.
- Remove excess liquid with paper towel.
What is the best wood for smoking beef jerky?
The best smoking wood for jerky is hickory. Some barbecue fans like the mild and sweet notes that both apple and cherry add to smoke meats, but hickory complements beef perfectly. It’s why we recommend pairing it with other beef cuts like brisket or tri-tip, and it’s no different for these strips of dried beef.
Can you use a smoker to make beef jerky?
Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can’t get any other way.
How did they make beef jerky in the Old West?
Making Beef Jerky
- Cowboys made their beef jerky by cutting cow meat into thin strips. …
- After the meat was cut into thin slices it was treated with salt and then dried.
What part of the cow is best for beef jerky?
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.
What is cowboy jerky?
A story about beef jerky – Real tradition cowboy type beef jerky was the meat pulled from the side of a cow and meat scraps leftover from butchering (hence the toughness), thick meaty cuts were cured in a salty brine with whatever herbs or spices they had on hand, often it was twisted and tied into knots and then hung …
How long should you smoke beef jerky for?
Smoke until the meat is firm, about 2-3 hours. If it’s floppy or limp, put it back in the smoker and keep checking. Cook time varies based on weather conditions and the thickness of meat slices. Check for doneness at the 2-hour mark, then every hour and more frequently as it gets closer to done.
Can you smoke jerky at 225 degrees?
Heat your smoker or pellet grill to 225°F, and smoke the jerky for 2 – 2 1/2 hours.
What is the best temperature to make jerky?
- Choose one of the following recommended drying methods:
- Dry meat at 145° – 155°F for at least 4 hours followed by heating in a pre-
- heated 275°F oven for 10 minutes. …
- Steam or roast meat strips in marinade to an internal temperature of 160°F before drying;
- heat poultry to 165°F (internal temperature) before drying.
How long should you marinate beef jerky?
Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.
How do you know when smoked jerky is done?
Beef jerky is done when the meat has a dry, leathery appearance. The finished product should bend when you apply light pressure, without tearing or cracking. If you think the jerky is nearly done based on its appearance, take a bite. It should be pleasantly chewy, not overly tough.
How long do you smoke jerky at 180 degrees?
Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours. Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn’t bend.