Making jerky is easy and it’s fun to do in summer if it’s too hot to head outside, because you can make a few pounds of jerky and have it ready for the upcoming hunting season.
Jerky recipes can be as simple or as complex as you want. Just use natural meats and go with that flavor, or add your own special spices, herbs or marinades. It’s all cool, however you want to create it!
Check out this super jerky recipe from Weston Supply and click the links to get info about their great products. That way you’ll be ready for deer season and can churn out jerky, hamburger and other tasty treats anytime!
Complete Smoked Jerky Recipe
3 pounds beef or venison steak
2 tablespoon Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup brown sugar
1 cup ketchup
1/4 teaspoon cracked black pepper
1 teaspoon onion powder
1 teaspoon salt
2 teaspoon dry mustard
A dash hot pepper sauce
1 cup hickory smoking chips
Combine all of the ingredients for the marinade and cube the steaks into 1″ pieces. Using a Weston Vacuum Sealer, marinate the steak and refrigerate for at least an hour. For help with marinating, visit Brad Lockwood’s Hunter’s Butcher Shop video blog post on the matter.
Once marinated, run the steak through a Weston Meat Grinder, first through a coarse grinding plate, then a medium, and finally, a fine.
Preheat your Weston Smoker to 145 to 155 degrees F and soak the wood chips in warm water.
Next, load the Weston Jerky Gun with the freshly ground meat using the funnel included, then push the meat as far down as it will go without leaking by applying pressure to the stomper inside of the Jerky Gun tube. Attach the tube to the Jerky Gun handle and dispense the meat onto foil-covered Smoker racks.
Fill the water bowl and wood chip box to your Weston Smoker and replace. Smoke the jerky for an hour* or until it’s to temperature. The jerky should be somewhat chewy (but not too chewy) and bend without breaking.
* Smoking times vary greatly depending on many factors. This recipe can take up to 6 hours in the smoker. However, because your jerky will be very thin, it can easily be over-smoked. Check on your jerky after an hour initially and then, if needed, continue to check on it in half hour increments after that. Jerky should be completely dry without being crispy. Also be sure to replenish the wood chip box and water bowl as needed.
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