I like to cook and bake. Grill. Smoker. I think it has to do with a career where I really did not “see” the results of my efforts besides a memo or presentation. When I cook, I have something in front of me. I really like my smoker – a pellet smoker. I sort of burnt my house down with a Weber charcoal smoker—that is another whole story. I mostly do briskets, salmon, chicken, and cheese. I did my first smoked beef jerky recently which came out pretty good.
Here is the recipe.
1. Use top round. You need lean meat. Cut off any fat. You are dehydrating, not cooking. Fat won’t dry-out properly.
2. Put it in the freezer for an hour or so before you cut it up. It helps.
3. Cut against the grain (I like soft and chewy. Cutting with grain make it stringy). Less than 1/4-inch wide slices.
4. Marinade 24 hours. Turn and squish a few times. (recipe below) When you take it out, wipe off excess moisture.
5. Lay-out on a rack. Smoke 150-180 degrees. I use “light” woods. Apple. Cherry.
6. Aim for an internal temp of 165 degrees - about 4-6 hours of smoking. I flip them after 2 hours.
7. Store in an airtight container or Ziplock bag in a cool place.
Ingredients (give or take)
3 lbs beef round
½ cup soy sauce
½ cup Worcestershire sauce
1/4 cup brown sugar/honey
2 tsp onion powder
2 tsp garlic salt
½ tbsp paprika
1 tbsp red pepper flakes (optional)
1 tsp salt
1 tsp black pepper
1 tsp curing salt (optional)
Hoisin sauce/Teriyaki/Hot = whatever you want to taste or not