Sweet Baby Rays Bbq Beef Jerky Recipe

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Beef Jerky Recipe

• Thread in 'Making Jerky' Thread starter Started by nate07,
• Start date Jul 13, 2017

• #1

103

24

Joined Jul 3, 2017

I am looking for a couple of jerky recipes that I can use to make on my smoker.. I would like to do 2 different types, a hot marinade, as well as a mild marinade.. Any suggestions would be greatly appreciated.

• #2

9,157

3,702

Joined Sep 7, 2013

The following recipe is what I use for both beef jerky and ground beef jerky sticks.  I like jerky to have intense flavor, without being overly salty or sweet.  This recipe offers a nice balance, and can easily be moved into the hot category by adding a tablespoon or two of habanero hot sauce.  I've done it and like it both ways.

I do not like soy sauce in my jerky recipes, so I use teriyaki sauce instead.

I use cure #1 as a safety factor and would not remove it.

I prefer hickory as my smoke flavor.

My wife is NOT a jerky eater, but she loves this stuff, the mild version anyway.

Barbeque Beef Jerky Recipe

Ingredients
2 1/2 lbs lean beef to 1/4" thickness
2/3 cup teriyaki sauce
2/3 cup Sweet Baby Ray's BBQ Sauce
1/4 cup Worcestershire sauce
1 1/2 tsp freshly ground black pepper
1 1/2 tsp garlic powder (or 1 Tbs minced garlic)
1 1/2 tsp onion powder
1/2 tsp cure #1

Hot version:

Add 1-2 Tbs habanero hot sauce to the marinade, or any hot sauce of choice.

Smoker Directions

1. Put sliced beef in a 1 gallon Ziplock bag.  Combine all curing ingredients and pour into the bag.  Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-5 days.

2. Fire up the smoker to 145-150F.

3. Smoke at 145-165F for 5 to 6.5 hours.  Lower temp, longer time.

4. Let cool, then use meat scissors to cut into bite-sized pieces.  Cut off and discard any excess fat.  Store in Ziplock bags in the refrigerator.  Delicious when 1.5 to 2 oz is heating in the microwave for 15 seconds prior to eating, but not necessary.

• #3

103

24

Joined Jul 3, 2017

The following recipe is what I use for both beef jerky and ground beef jerky sticks.  I like jerky to have intense flavor, without being overly salty or sweet.  This recipe offers a nice balance, and can easily be moved into the hot category by adding a tablespoon or two of habanero hot sauce.  I've done it and like it both ways.

I do not like soy sauce in my jerky recipes, so I use teriyaki sauce instead.

I use cure #1 as a safety factor and would not remove it.

I prefer hickory as my smoke flavor.

My wife is NOT a jerky eater, but she loves this stuff, the mild version anyway.

Barbeque Beef Jerky Recipe

Ingredients

2 1/2 lbs lean beef to 1/4" thickness

2/3 cup teriyaki sauce

2/3 cup Sweet Baby Ray's BBQ Sauce

1/4 cup Worcestershire sauce

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder (or 1 Tbs minced garlic)

1 1/2 tsp onion powder

1/2 tsp cure #1

Hot version:
Add 1-2 Tbs habanero hot sauce to the marinade, or any hot sauce of choice.

Smoker Directions
1. Put sliced beef in a 1 gallon Ziplock bag.  Combine all curing ingredients and pour into the bag.  Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-5 days.
2. Fire up the smoker to 145-150F.
3. Smoke at 145-165F for 5 to 6.5 hours.  Lower temp, longer time.
4. Let cool, then use meat scissors to cut into bite-sized pieces.  Cut off and discard any excess fat.  Store in Ziplock bags in the refrigerator.  Delicious when 1.5 to 2 oz is heating in the microwave for 15 seconds prior to eating, but not necessary.

That looks to be exactly what I'm looking for, I prefer teriyaki over soy as well.. And I don't care for a real sweet jerky either!! Thanks for the recipe I will be trying this out this weekend.

One more question what is the type of meat you use? I have heard and read a lot of mixed types.. I generally use ground meat (but I have always done my jerky in the dehydrator) this will be my first attempt on the smoker (and from what I have read I am in for a treat).. I was leaning towards using top round?? And doing about 1/4" thick slices...

• #4

9,157

3,702

Joined Sep 7, 2013

I've done top round one time, and bottom round more times than I can count.  It isn't a matter of preference as much as availability.  Bottom round is slightly more fatty than top round, but my grocer often has it on sale for $2.48 to $2.98 / lb already sliced and labeled for Carne Asada.  I pick it up when it is on sale and throw it in the freezer.

Top round was great.  Bottom round is great.  I snip the fat off around the edges of the bottom round slices AFTER I smoke it.  It's easier that way. I prefer to slice my own meat because it is more consistent.  The stuff they sell already sliced can vary from 1/8" to 1/2" in the same package.  I'll put the thinner slices together and take them off the smoker sooner or they get too done.

• #5

6,924

2,313

Joined Aug 24, 2014

 N07,

Heres' my favorite recipe for 5 pounds:

2 Tblspn salt

1tsp cure #1

2tsp chili powder

1 Tblspn black pepper

1Tblspn white pepper

1 Tblspn garlic powder

1 cup less sodium soy sauce

1 cup Worcestershire sauce

3 cups cold water

1 small V8 juice

1 Tblspn onion powder

2 swirls of molasses

1 Tblspn red pepper flakes

• #6

I'm pretty sure that the main ingredient in teriyaki sauce is soy sauce....  just sayin

• #7

9,157

3,702

Joined Sep 7, 2013

I'm pretty sure that the main ingredient in teriyaki sauce is soy sauce....  just sayin

Absolutely.  I guess a better way to say it is I don't like using soy sauce straight.  The sweetness of the teriyaki sauce counters the flavor I don't like in straight soy sauce.

• #8

103

24

Joined Jul 3, 2017

I've done top round one time, and bottom round more times than I can count.  It isn't a matter of preference as much as availability.  Bottom round is slightly more fatty than top round, but my grocer often has it on sale for $2.48 to $2.98 / lb already sliced and labeled for Carne Asada.  I pick it up when it is on sale and throw it in the freezer.

Top round was great.  Bottom round is great.  I snip the fat off around the edges of the bottom round slices AFTER I smoke it.  It's easier that way. I prefer to slice my own meat because it is more consistent.  The stuff they sell already sliced can vary from 1/8" to 1/2" in the same package.  I'll put the thinner slices together and take them off the smoker sooner or they get too done.

I am going to be smoking some jerky tomorrow using the recipe I got from you. It has been in the marinade for about 24 hrs. My question is do you leave the jerky in the marinade up until time to smoke it or can I take it out of the marinade tonight and put in on the smoker racks to drip dry in the fridge until I smoke it tomorrow?? I have searched for the answer to that question and have not found anything saying you can or can not do it that way.. Just looking for anyone's personal experience on this.. Good smokes

• #9

9,157

3,702

Joined Sep 7, 2013

I am going to be smoking some jerky tomorrow using the recipe I got from you. It has been in the marinade for about 24 hrs. My question is do you leave the jerky in the marinade up until time to smoke it or can I take it out of the marinade tonight and put in on the smoker racks to drip dry in the fridge until I smoke it tomorrow?? I have searched for the answer to that question and have not found anything saying you can or can not do it that way.. Just looking for anyone's personal experience on this.. Good smokes

I'm sure you can take it out tonight and dry it, no problem.  I just go right from the bag full of marinade right to the smoker.  The marinade evaporates on the meat and leaves a more intense flavor IMO.  Either way.  Up to you.

• #10

485

153

Joined Aug 24, 2013

The following recipe is what I use for both beef jerky and ground beef jerky sticks.  I like jerky to have intense flavor, without being overly salty or sweet.  This recipe offers a nice balance, and can easily be moved into the hot category by adding a tablespoon or two of habanero hot sauce.  I've done it and like it both ways.

I do not like soy sauce in my jerky recipes, so I use teriyaki sauce instead.

I use cure #1 as a safety factor and would not remove it.

I prefer hickory as my smoke flavor.

My wife is NOT a jerky eater, but she loves this stuff, the mild version anyway.

Barbeque Beef Jerky Recipe

Ingredients

2 1/2 lbs lean beef to 1/4" thickness

2/3 cup teriyaki sauce

2/3 cup Sweet Baby Ray's BBQ Sauce

1/4 cup Worcestershire sauce

1 1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder (or 1 Tbs minced garlic)

1 1/2 tsp onion powder

1/2 tsp cure #1

Hot version:
Add 1-2 Tbs habanero hot sauce to the marinade, or any hot sauce of choice.

Smoker Directions
1. Put sliced beef in a 1 gallon Ziplock bag.  Combine all curing ingredients and pour into the bag.  Squeeze out as much air as possible and marinate overnight in the refrigerator, or up to 2-5 days.
2. Fire up the smoker to 145-150F.
3. Smoke at 145-165F for 5 to 6.5 hours.  Lower temp, longer time.
4. Let cool, then use meat scissors to cut into bite-sized pieces.  Cut off and discard any excess fat.  Store in Ziplock bags in the refrigerator.  Delicious when 1.5 to 2 oz is heating in the microwave for 15 seconds prior to eating, but not necessary.

Sounds good going to have to try.

• #11

103

24

Joined Jul 3, 2017

I'm sure you can take it out tonight and dry it, no problem.  I just go right from the bag full of marinade right to the smoker.  The marinade evaporates on the meat and leaves a more intense flavor IMO.  Either way.  Up to you.

I am going to give the drying in the fridge on racks a try.. I will post pics of how the process goes.. Thanks for the recipe.

• #12

103

24

Joined Jul 3, 2017

Got the jerky out of the marinade and onto the racks.. I will let it rest in the fridge overnight before smoking it tomorrow. I plan to hang the pieces from the racks tomorrow for the smoke. Good smokes

• #13

103

24

Joined Jul 3, 2017

Got the jerky hung from the racks
Into the smoker. It's horrible weather for smoking up here in VA. It's pouring down rain right now. Hope that doesn't affect my smoke to much.
Smoke is rolling, and so is the thunder..

• #14

103

24

Joined Jul 3, 2017

The weather is helping keep my MES to a good temp, but it's sure hard to make smoke with the MES running at those low temps.. Looks like I'm going to have to add a mod or get the AMPTS (I have the AMNPS 5x8).. But I think the AMPTS I could use in the MES without having to do any mods..

• #15

2,227

205

Joined Dec 16, 2009

If you like teriyaki for a base, you might want to try a tare sauce such that is used for yakitori.

1/2 C Soy

1/4 C Brown sugar

1/4 C Saki

1/4 C Mirin

Simmer to reduce by 50%

This not only makes a great post grill glaze and dipping sauce, but if you don't reduce and add cure #1 with some additional water, it makes a good jerky marinade too..

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