Monday, May 11, 2009

Smokehouse Jerky

For that classic jerky taste without the mess and fuss of an actual smoker needed.

Ingredients:
1 Cup of Trimmed Beef (from a roast or steak cut)
10mL of Liquid Smoke
Salt to taste

Trim the beef to your favorite preference.

Place the beef into a bowl and pour the liquid smoke over top. Be sure to mix in well using a wooden spoon. If you cut the meat thicker (4-6mm) be sure to let the liquid smoke marinate with the beef for at least 1 hour. This will result in a more natural 'smokey' taste, rather than a saucy taste in the tips, with no flavour in the middle. If the meat is cut thin (1-3mm) you can still safely begin the dehydration process immediately.

When the meat is ready, lay the strips out flat with space in between. Flip the meat only once during the cooking process to keep the 'smoke flavour' within the dehydrator as best as possible. Cook for 4-5 hours, or to taste.

Enjoy!