- Flank Steak
- Soy Sauce
- Dark Brown Sugar
- Garlic Powder
- Ginger Powder
- Black Pepper
- Texas Pete Hot Sause
- Pink Cure #1
Enter the pounds of trimmed meat and press the calculate button.
JT's Soy Jerky
This recipe was passed on to me by a friend and I tweaked it to my taste Enjoy :)
- Slice the meat about 1/4" to 3/8" thick. Slice across the grain for super tender and with the grain for chewy or on a bias for middle of the road. I have better success slicing (with my slicer) if the meat is stiff but not frozen rock solid.
- Trim excess fat from edges of the meat and weigh trimmed meat.
- Mix all the dry ingredients together and mix well. Make sure the Dark Brown Sugar and the Ginger are not in clumps. Add the wet to the dry and mix well.
- To prevent the slices from sticking to each other add the meat one piece at a time and stir to coat. Then place in your containment vessel and add remaining liquid. I use a gallon pickle jar or a Food Saver marinade container, but my favorite is a glass 10x14 baking dish.
- Roll the jar around on the counter a few times to evenly distribute the ingredients.
- Place in the refrigerator overnight, turning the jar when you think of it.
- Heat the smoker to 250F when you add the jerky lower the temperature to 120F
- Smoke for up to two hours and gradually up the temp to 140F with the vent wide open.
- I like Jim Beam or Mesquite wood for smoke.
- After the smoke remove the water pan and rotate the racks.
- Add an exhaust fan to the vent if you have one as drying the jerky is the task now.
- Rotate the racks every hour top to bottom front to back and check for desired dryness.
- As the pieces get done put them in a paper bag to absorb any surface oils
Three Flank Steaks is the max I can fit in my Bradley with 8 racks.
With my 12 rack conversion kit installed now I can fit 4 flank steaks and no upside down double stacked racks as an added bonus.
Make sure the Ginger Powder is mixed well as it has a tendency to clump up.
Franks Hot Sauce is another good one if you don't have Texas Pete.
I leave the jerky on the counter in the paper sack. It doesn't last long...