Beef Jerky (Weber Smokey Mountain) | Big W BBQ
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- Опубликовано: 20 окт 2024
- Smoked Beef Jerky - if you are look for an alternative to paying an arm and a leg for some delicious beef jerky, this recipe is just for you. This process was very easy and yielded just under 2 lbs of beef jerky for less than $20. No worries if you do not have a smoker or a dehydrator, you can use your oven just as easy. Thanks for stopping by!
4 lbs bottom round roast
1/2 C. Soy Sauce
1/4 C. Water
2 Tbs Brown Sugar
1 tsp Kosher Salt
1 Tbs Garlic Powder
1 Tbs Onion Powder
2 Tbs Coarse Ground Black Pepper
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Best thing about Beef Jerky, is that it is meat on the go. Good video Nate, you are progressing nicely 👍🏼
For sure! I'm always surprised how fast jerky runs out (homemade or store bought). Thanks for watching!
Good recipe
How do you keep the temp low when you keep the lid open so long?
Man I enjoyed this video! I like how you transition to the different aspects. It all came into place nicely. But enough about that. I am sure it taste as good as it looked. Keep on grindind and making great BBQ videos. CANT WAIT FOR THE NEXT VIDEO.
Hey thanks a lot, man! I appreciate the encouragement and your time watching my videos. You're the man!
Those are some pretty nice thinly sliced pieces..
Great job I smoked some jerky in my smoker when I first got it and I hear you on the too much wood smoke cuz I hammered that thing for like 3 hours with chunks of Hickory yeah let's just say it was a little strong the next time I do it I probably take your advice and go a little lighter on the wood...... cheers bud..
Oh yeah hickory’s got a strong smoke flavor. Beef jerky is a great snack and you can save a decent amount of money by doing it yourself compared to buying it at the store. Thanks for watching and the comment!
Looking great. I never did it on the smoker - i have a dehydrator that i use, but now i need to try.
I always look for the leanest meat as well, although it never seems to last lol
Well done!
Thanks, buddy! It's not too bad. I believe the key is to keep a low pit temp and let it ride. Not sure it's easier than a dehydrator, but it's easier then you may think. Plus you can get some natural smoke flavor too. You're correct, it doesn't last long lol. Thanks for the comment!
I understand, and i think the natural smoke would be way better. Liquid works, but its har do measure crrectly since its usually quite potent.
I will give this a go :)
For sure! Good luck, man!
We enjoy some good jerky…..and that looks good! I give you props for doing it in the WSM. I need to try that method! Smoke On Bro!!!! \m/
Thanks, man! The hardest part was keeping a low pit temp, which wasn't too terrible. I was pretty pleased with how it turned out. Thanks for stopping by!
Great vid. Whats the best way to store after the cook? I found refridgerator in a sealed containet makes it sweat.
Great question. I’ve been trying to experiment with the storage aspect of jerky. Typically I’ll leave enough in a zip lock bag on the counter to last me a week. Haven’t had any issues with it going bad. The rest I’ll vacuum seal and either put it in the fridge or freezer depending on how long you want it around. There are also some containers that allow some air in that should help with the sweating. Lastly they make salt meant for jerky that helps preserve the meat if leaving it out at room temp is a concern. Thanks for stopping by and watching!
** English is not my 1st language**
Thanks for the video. I will definitely try this recipe. I am quite new to the smoking world I gotta lot to learn and this recipe seems easy. I have 2 whole chicken and some salmon done. Thats about my experience as a cook on a WSM..
I might have 2 or 3 questions if I may.
1 - Whats better, brickets or lump ? I find using lump a little easier to get a good temp fast.
2- How many brickets should I use approximately to cook jerky if im going brickets only?
3 - Would you reccomend smoking moose? I have a lot of moose at home and I was told that its too lean (not sure if its the right word), or too low-fat to cook in a WSM??
Thanks a lot.
Hi Maxime - thanks a lot for stopping by and commenting! Glad to hear you’ve jumped into the smoking world :)
1. I’ve got a video on my channel talking about both kinds. In short, they both work great. Typically I’ll use both depending on the cook. What’s nice about the briquettes is they burn a little slower so you don’t have to replenish the coals mid-cook as much. Something like jerky, I’d recommend briquettes. You can definitely use lump tho if you want.
2. For number, I’d say around 25 pieces when doing jerky. The key is to keep a very low temp. Keep the vents barley open so the temp rises slowly. If you’ve got a chimney, if you flip it upside down that small area seems to be about right in terms of number of briquettes.
3. I’ve never smoked moose. I’ve had moose meet grilled as a burger before, but never had it smoked. One of the fun things about smoking meats is the experimentation. I’d say go for it! May take a few times to get it just right, but I don’t see why you couldn’t.
Thanks again for watching my video! Best of luck on your new hobby!
just go ahead.
🙂
Great videos but you say "Go ahead" a lot!
Haha it’s a constant struggle. Just when you try and stop using another word, another one gets over used. I’ll keep working on that though! Thanks my man for stopping by and commenting!