Beef Jerky |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 pounds sirloin tip roast | 2 cups water | 1/4 cup noniodized salt |
| 2 tablespoon sugar | 1 clove garlic, minced | 1/2 teaspoon freshly ground black pepper |
| 1 pan mesquite or hickory chips | ||
| 1 | Remove all fat from the beef. To facilitate slicing, partially freeze the meat before slicing. Slice the meat across the grain as thinly as possible. |
| 2 | In a large bowl, stir together the water, salt, sugar, garlic, and pepper until the salt has dissolved. Add the sliced meat and let it soak in the brine for 45 minutes. Remove the meat from the brine and rinse in fresh water. |
| 3 | Lightly oil the racks in the smoker. Drape the meat over the racks. Use 1 pan of woodchips. Smoke the meat for about 12 to 15 hours depending on the thickness of the meat. The beef jerky should be dry but sill slightly pliable. |