Learn how to make beef jerky in a smoker with this simple recipe. This smoked beef jerky is made with sliced sirloin that's dried slowly in an outdoor smoker. Store the jerky in an airtight container in the refrigerator.Submitted by Doug Patrick Updated on June 20, 2023 Save Rate ...
Starting with an amazing marinade and smoked with oak pellets, this beef jerky stimulates the taste buds with a chewy, crunchy and flavorful finish! Great for snacks and lunches! Print Recipe Ingredients • 3 lbs Flank steak (or your preferred Jerky cut) ...
Preheat the smoker to 225 degrees F and remember to fill in the wood chip and water bowl. Place the meat in the smoker and let it sit for 2 hours until the temperature drops to 140 degrees F. Save the rest of the marinade for the topping later. ...
This is a great way to prepare the thinner parts of the breast fillets while reserving the thicker portions for another recipe. However, the entire breast can certainly be turned into nuggets for a large crowd (adjust seasoning and marinade amounts accordingly). Serve with dipping sauces like ...
Around here and up the valley, we dig Harris Ranch beef, some of the best, and yes, they do mail order. If you're gonna give tri tip a shot, marinade/inject with a mix of red wine vinegar, soy sauce, black pepper, worchestershire, garlic, and onion. ...
I am looking for an idea and recipe for doing a smoked salmon filet for dinner. I can do this on the gas grill, and not get the smoke flavor, or do it in the smoker and not get the grill marks. I am thinking about doing a marinade, and then use a smoking hot grill to get th...
I usually inject a marinade but they come out great with or without the injection. The fryer has a mesh lid that reflects the infrared heat. It is best to cook with the lid off until it's near done. Put the lid on until the turkey is as brown as you like it. When you take the...
Truth be known, I've never smoked shrimp. I have grilled a lot of 'em and can tell you that they absorb flavor (seasoning or marinade) rather quickly...especially salt. An hour or so is plenty. If Iwereto smoke shrimp, I'd get the smoker hot (with wood chunks) for 15 minutes ...
Smokin' has a strong flavored,oriental type marinade in the recipes that works well. If I am going to hold it, to finish as chops on the grill,I try to get it off in the high 130�s internal temp. If I intend to eat, after only resting it for 20-30 mins.or holding a...