Teriyaki Beef Jerky

All finished. Actual yield was somewhat more than shown - lots of nibblin' shrinkage!





PorkyDork's, my "recipe" is pretty simple. I cut flank steak into 1/4" or less wide strips, some with the grain, some against. I marinade in Yoshida's Gourmet Sauce for at least 24 hours. I use the triple decker grate and arrange the strips so there's room for air to move around, then I smoke them at 160-180 degrees with some hickory chips thrown in, watching carefully for meat that might be starting to sizzle or "roast". We don't want that. We want to dry the meat out. It takes about 4 or 5 hours before the thinner strips are ready to pull. Some of the strips take about six hours to finish. I can tell it's ready when I can hold it up to a light and see the light coming through, like the picture above.

Enjoy,

BeerBQ wrote:

Looks awesome. I have been wanting to do some jerky for some time now. So how does one get the egg to a 160-180 temp? That mostly means the "fire is out" for me. Any suggestions?

Some folks like to fill a coffee can with charcoal and light it for low temps. I've been filling the firebox with charcoal just above the side air holes, then I use a MAPP torch to light a hot little blazing fire right in the middle. I set the vents for a slow creep up to temperature - the bottom open about 1.5" and the top with the hinge swiveled closed but the daisy petals wide open. After about 30-40 minutes or so I'm at 160-170 and climbing slowly. I then shut the bottom down to 1/4" - 1/2" and close the petals halfway, then keep an eye on things, making little tweaks until the temp stabilizes.

Jack