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 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 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 to perfectly dried and not
cooked jerky.
Tasty!
Better than the last several batches - nice texture
and flavor.
Dimitri