Try this marinade recipe and steps to make a wonderful Smoked Beef Jerky right at home. It will be better than any Jerky you have tried before!
Smoked Beef Jerky has been enjoyed for a long time. According to Hi-Country Snack foods website, The word Jerky comes from a South American Native tribe called the Quechua. They called it Ch’arki,, which means to ” burn (meat).” Drying out meat is an age-old process that people used to preserve the meat. Natives and Cowboys dried meat so they could pack it with them and have something to consume in between hunts or herding cattle across the plains. Today we are going to show you our marinade recipe and process to make Smoked Beef Jerky on an upright propane smoker.
This marinade recipe for Smoked Beef Jerky has a little heat, a little sweet, and a little smoke. I hate to admit it but this 2lb beef roast that I turned into Smoked Jerky was all gone in 3 days. I think that most Americans agree that Jerky is a favorite snack food. It can be good for you too. What makes this recipe so good or what I would call the star of the show is the Pineapple Juice that I use to marinade the meat in. I am telling you this stuff is good!
The recipe for the marinade I made is below. To find out how I smoked the meat, view the video above. If you try this method, please leave us a comment below to let us know what you thought. Thanks for watching and Let’s Get Food Junked!
(n.d.). Retrieved November 28, 2017, from http://www.hicountry.com/from-the-field/history-of-jerky/
Marinade for Smoked Beef Jerky
This recipe for Smoked Beef Jerky has a little heat, a little sweet, and a little smoke.
- 1 Tbl Minced Ginger I did not use ginger in this recipe but it would be great addition.
It is best to start with a roast that is slightly frozen but not completely frozen. To start, put your roast in the freezer for 1 to 2 hours until it is firm.
Next, trim off all the fat that is visible on your roast.
Slice your meat into 1/4 inch slices. If you want your Jerky to be tender, slice across the grain. If you prefer it to be a bit chewy, slice with the grain.
After you have sliced your meat, go back and cut it into strips about two inches wide.
Add your meat to a bowl that has a lid or a zip lock bag. If you place your meat in a zip lock bag, you can lay the bag in a bowl and not have to worry about clean up.
Mix the remaing ingredients in a seperate bowl then pour over your meat.
Place a lid on the bowl or zip your bag up. Place in the refrigerator for 24 hours.
After you have marinaded your meat for 24 hours you are ready to smoke your meat. You can watch my video above on how to hang the meat in the smoker and tips and tricks for smoking the meat. I used Hickory wood chips for my smoke. I think the flavor profile was great and marries well with the other flavors. You could also use Apple chips. I would steer away from Mesquite unless you mix it with hickory or Applewood. It tends to be harsh or stronger and would not match well with the Pineapple juice that really sets this marinade off. Pecan might also be a great choice to use. This is something you can experiment with.