How to Make Beef Jerky on a Gas Smoker
Some people opt to make their beef jerky in the oven and food dehydrators. While this is not a bad thing, few of us wants to savor authentic and smoking-hot jerkies. This is the reason why investing on a gas smoker is actually a reasonable thing, despite the presence of much cheaper ovens.
Well, it is pretty undeniable jerkies are among the most favorite treats today. People prepare them for big occasions and gatherings. You can even see them even on the simplest weekend leisure. Beef jerkies are very delicious. But you can revamp its flavor by using a gas smoker!
Do you want to know how to do it? Then read on!
Making Beef Jerky Through Gas Smoker
- Beef round (2 pounds; sliced)
- Worcestershire sauce (3/4 cup)
- Soy sauce (3/4 cup)
- Smoked paprika (1 tablespoon)
- Honey (1 tablespoon)
- Black pepper (2 teaspoons; ground)
- Red pepper flakes (1 teaspoon)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Mix all the ingredients (except for the meat) in a large bowl. Use a spoon to stir the mixture until it becomes gooey. You should use this mixture as your marinade for the beef strips.
Add the meat strips in the bowl and coat it thoroughly with the marinade. After that, cover the bowl with the use of a plastic wrapper. Put it in your refrigerator and let it stay there for 6 to 12 hours.
If the beef round is still whole, you should use a sharp slicing knife to cut it. Make sure that your remove any visible layers of fat. They are not usable for jerkies.
- Remove the meat strips from the bowl and let dry them by using a clean paper towel. Use it to gently wipe off the liquid that is present on the surface. Once you are done wiping the meat strips, arrange them on a clean baking tray and fully dry them in the refrigerator. I do not really recommend on air-drying, as it could be a possible medium of foodborne diseases.
After this, align all the meat strips on the tray on the racks of a gas smoker. Make sure that the meat won’t overlap each other. This would allow the meat to dry faster.
- Start preheating your gas smoker to 175 degrees Fahrenheit. This is the ideal temperature to dry off your meat without frying or cooking them. With this temperature, the meat should become tasty jerkies after four to six hours. Moreover, you should flip the meat halfway in the drying to process so that you can get an even result.
You can assess the meat to see if they are ready for consumption or not. If they are already firm and bendable (without breaking), then your meat strips are already jerkies! Check out for the color, too! If the meat loses it reddish texture, then it is a good sign that your jerky is almost prepared!
The flavor that gas smokers can give to your food is truly ecstatic. They are perfect for barbecue lovers out there because they can enrich the flavor of the food down to its flesh. Your beef jerkies would never be the same if you will grill them on this machine!
Hello, I am Jennifer Smith, a simple housewife with two kids. I currently write on a personal cooking blog called Jennifer’s Cozy Kitchen. Obviously, my heart is inclined to eating and exploring various cooking methods and recipes. I am also an advocate of living and eating healthy. If you want to contact me for questions, comments, and suggestions, just message me on this address: firstname.lastname@example.org.