I start the process in the smoker to get the extra flavor and then finish my jerky off in a dehydrator. You can do it all in the smoker if you don’t have one, or all in the dehydrator like we did in ourteriyaki beef jerky recipe. What you will need A smoker or BBQ capable of...
Remove the jerky when the exterior looks dry. It should be mostly firm but still slightly pliable. After removing the jerky from your smoker, use a paper towel to dab away any oil spots on the surface. Store your jerky at room temperature in a plastic bag for up to 1 week. Vacuum ...
Thaw both the elk roast and the bacon, then start heating the smoker up to 225 degrees F. Add water to the tray wood chips to the bowl. Insert the beef broth inside the elf roast in multiple areas using a meat injector. Pour olive oil into a bowl and add black pepper, minced garlic...
I just put the meat loaf in the smoker. I cut the recipe in half, and made some changes. I used a combination of Hot, Sweet, and Mild Italian sausage. I cut the amount of "Memphis Rub" down, and used 1 Tbsp of Wild Willy's rub. I figured the extra spice in the Hot and Swee...
My wife and I both have high blood pressure, so I did soak the corned beef brisket to get rid of some of the sodium. Put on a layer of mustard and rubbed it with your recipe, minus the salt, and put it in the MES 40 smoker for two hours. Then, differently than you, put it ...
thickness. Butterfly this portion for cordon bleu and reserve the other parts of the breast for a recipe such as Smoked Wild Turkey Nuggets. Take care to butterfly each breast fillet into even halves so the meat reaches a safe, consistent temperature in the smoker and looks neat when served...
Jerky requires lean meat (fat hastens spoilage), and venison meets that admirably, delivering a superrich beefy taste. If venison isn’t available, use bison or lean beef instead.Print Smoked Venison Jerky Recipe Notes Yield: Makes 1 pound, serves 4 Equipment: Apple, cherry, or your ...
I thought the same thing, that the smoker would be perfect! I went back to my old emails from America's Test Kitchen to get specifics and they upgraded the recipe to "premium" -- no tickie, no washie and I'm too cheapie! But I tried the concept anyway using the CS smoker at ...
Smoke cook in a 225°F (107°C) smoker for 2 hours using pecan or your favorite smoking wood. These will get crispy (almost like beef jerky) on the outside and be nice and tender on the inside. Delicious! Serve on biscuits, rolls or eat them just like they are. Smoked Bologna Bits...
When the smoker is up to temperature, remove the venison from the marinade and place on the rack. Discard extra marinade. Put the rack in the smoker and cook for approximately 2 hours, checking the internal temperature at 60 minutes. You want the meat to be between 140˚F and 150˚F...