Beef Jerky Marinade For Smoker

The smoked beef jerky recipe dried outside on a bbq smoker or grill is a little more rustic or closer to the old cowboy and pioneer kind of jerky. Set your propane smokers temperature to a low heat between 175-200 degrees Fahrenheit. This will work well for around 2lbs of raw meat. There is a second purpose for the marinade as well.

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Beef Jerky Marinade For Smoker. This is my recipe for smoked spicy beef jerky on the Traeger Grill but any smoker will do. Pop in your racks full of beef strips cover the smoker and let it go for around eight hours. We recommend using a meat thermometer to ensure your smoker is maintaining the appropriate temperature.

½ tablespoon of garlic salt. If you decide to smoke your jerky before dehydrating it you will need to prep the meat by first slicing it against the grain and seasoning it based on the recipe description below. You will also need a couple of different knives.

One is for the marinade and the other is to hold the beef jerky in when it is done. ½ tablespoon of onion powder. There are only 4 ingredients in this marinade and they are soy sauce grated raw ginger chili garlic sauce and brown sugar sweetener.

If you dont care about carbs go ahead and use regular. Here well provide a basic peppered beef jerky marinade. Add slices to the marinade and refrigerate for a minimum of 4 to 6 hours to overnight.

There are so many different beef jerky marinade recipes that work amazingly well. Preheat your smoker to 180F and toss 3 to 4 wood chunks onto hot coals. Pasta containers work great.

I tweaked his marinade list to accommodate what we had on hand no liquid 1 tbsp ground ginger. The salt in the marinade prevents bacterial growth during the slow drying time. In large bowl whisk together soy sauce Worcestershire sauce honey lime juice garlic powder onion powder black pepper and red pepper flakes.

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