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Bomber
Beef Jerky Recipe
Sirloin Tip Roast
Trimmed then sliced WITH the grain (long-ways, opposite of how a
butcher would normally slice meat). Our local butchers will slice
this for us; they use the thickness setting of "12"
Hickory
chips
Mesquite chips
We use both, makes a terrific flavored smoke
Garlic salt
Garlic pepper
Salt & pepper
Tablespoon soy sauce
We use a L'il Chief Smoker, costs about $50 and has a little hot
coil inside an aluminum box with 3 racks and a small pan for the
wood chips. Soak the wood chips in water while you're preparing
the meat (finishing the trimming the butcher didn't catch, seasoning
the batch with the salts and peppers). Arrange the seasoned meat
slices on the racks, put the wood chips on the heated coil, close
'er up.
Replace the wood chips 4 times they smolder and add smoke
flavor to the drying meat; each pan of wood chips takes about 45
minutes to disappear into embers. Rotate the racks with each wood
chip replacement, and turn the meat over when partially dry. Once
the 4th wood chip tray is disintegrated, removed the pan.
The
meat will continue to dry with the unit plugged in for a total of
about 7-10 hours, depending upon the meat thickness and how closely
packed the meat was on the racks. When finished, you may have to
wipe a bit of excess fat from the pieces. Do this immediately upon
removal, while the meat is still warm.
We
had a fresh batch of jerky pretty much every week this summer. Tried
a wide variety of meats. Some meats require more flavoring
we originally used rump roast with a 30-minute marinade but
the sirloin tip roast is pretty much perfect just as written. I
"fought" with the butchers on this a bit, but a piece of jerky silenced
them and we don't fight any longer.
Laree
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