"shaz likd" > wrote in message
ups.com...
>I have tried Beef Jerky many times, and I think it tastes absolutely
> awesome. And then some.
> I am aware that "home made" Beef Jerky can be made from thin slices of
> ultra lean beef. I am more than willing to tinker around with various
> marinade recipes myself, but it is the addition of salt, and the
> smoking time (metal box smoker) that I am hoping to get some advice
> for.
>
> How much salt do you need to add, per given volume of marinade, or per
> given mass of fresh meat? (Since I live in Australia, I am familiar
> with metric measurements, not imperial)
> In a metal box smoker, how long do you need to smoke the beef strips
> for? I am looking to have fresh lean beef sliced into strips approx
> 5mm thick.
>
> Any advice here? Thanks.


Here is a post I made to a different group using an electric smoler. I am about
ready to try this with my offset smoker.

Take what you need and leave the rest,

Dimitri

Last week Vons (Safeway) had "London Broil" (top round) on sale in the family
pack 2 4+ pound packages later I decided to continue with my jerky
experimentation using a Char Broil Water Smoker (Electric)

Here's how it went.

1. Partially freeze the beef
2. Trim and slice into strips about 1/4 inch thick as best you can.
3. Lightly pound each strip with a metal meat tenderizer (flat metal hammer
with points).
4. Marinate overnight in the fridge in the following:

1 1/2 cup Lee & Perrins
1 1/2 cup Soy sauce.
1 T Garlic powder
2 T Granulated Onion ( Ok I like onion)
3 Packets of Splenda (or 4 to 6 t sugar)
1 1/2 t. Black Pepper
1 t Pico De Gallo (dried ground Mexican red chilies) I suppose Cayenne is
the same.

5. About 6 AM I found every rack in the house and laid out the beef onto the
2 smoker racks +.
6. Loaded the smoker and removed the water pan (well the pan came out first)
7. The very top rack (2 oven racks set at 90 degrees to each other) sat on
top of the smoker so the lid would not seat.
8. Added 1 large chunks of mesquite onto the coil. set the lid on top of the
racks then placed 4 (each at 90 degrees to each other) wooden chopsticks to
raise the barrel a little on the bottom to allow air to circulate.
9. Set an instant read thermometer into the top rack so the face was showing.
10. Turned the thermostat to low until the circulating air/smoke read a little
over 100.
11. Went to a party (one more chunk of wood before I left) - came back around
8:30 PM to perfectly dried and not cooked jerky.

Tasty!

Better than the last several batches - nice texture and flavor.

Dimitri