Sunday, June 10, 2007

Beef Jerky Barbecue

I made some beef jerky yesterday on the WSM and it turned out great! I used the Smoke & Spice recipe for High Plains Jerky.

The recipe contains Worchestershire sauce, soy sauce, brown sugar, minced garlic cloves, freshly ground black pepper, ground red chile, and onion powder.

We purchased thinly trimmed round steak from the butcher and sliced it into thin strips about 1 inch wide. The steak was refrigerated and marinated for 2 hours in a Ziploc bag.

I put the meat on aluminum foil and into the WSM at 225 degrees. After 30 minutes on the cooker, I placed a "tent" of foil over the meat and cooked an additional 45 minutes.

Voila, tasty beef jerky!


The BBQ Guru said...

Did you use the BBQ Guru to control the temperature? I hear that it is great for jerky.

The BBQ Guy said...

I have had great success with the WSM, Backwoods Party and McCullough upright smokers without using a temperature control device. I feel that these cookers are so well built that a thermostat really isn't needed if you use proper fire control techniques.