beef stick recipe smoker
Either way I always get the product fresh from my local butcher. IMHO it makes great jerky.
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I cook fresh not frozen 8-10 lb.
. The ribs are filled with connective tissue yes but it seems to be of a finer less dense sort. Mix my Backwoods marinade and marinade over night in icebox. Beef ribs can cook well and easily in about 3 hours time.
And even though Jack uses a smoker for his beef jerky you wont need one to give your jerky a similar smoky flavor. The Worcestershire adds to the beefs natural umami flavors while helping the rub stick to the roast. October 17 2016 at.
Pulled Pork Recipe Competition Style Slow-Smoked Pork Butt Method If you want to produce delicious pulled pork recipe you MUST start with a good quality raw product. But if you see a beef jerky recipe that looks appealing instead I would go with that one. When smoked at 275F 135C beef ribs become tender and well-rendered in record time.
Knowing how to select the perfect butt is crucial. Ive found that beef doesnt take as long to make. So I make sure to hang my jerky vertically if doing more than one recipe in a smoker.
Ive just started making beef jerky this way too. We recommend smoking 3 to 4 lb beef roasts for 4 to 6 hours right around 215. Larger roasts will need to be smoked longer.
I use a Masterbilt 40 in smoker filled with Hickory chips set temp to 215 for 1 hr then set temp to 175 for 6-7 hrs. When it comes to time and temp the general rule is to go as low and slow as you can. I would stick to hickory if you are just starting off cant go wrong with hickory wood.
The pineapple juice in the marinade is an important part of the taste but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it.
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