I purchased the Pink curing salt on Amazon. The Prague Poweder #1 pink curing salt will allow you jerky to have a longer shelf life after it's been smoked.
For my smoking wood flavor, I used Lumberjack BBQ Pellets Supreme Blend. It has a great Oak, Hickory and Cherry flavor. After you finish smoking your jerky, place them in a vaccum sealed bag and store them for future use
Ingredients:
1 lb Beef Bottom Round Steak
12 oz. Dr. Pepper
2 tsp Black Pepper
1 tsp Hymalayan Pink Salt
1/4 cup dark brown sugar
1/4 tsp Prague Powder #1 curing salt
Smokin Sweet Rub
1. Combine black pepper, Dr. Pepper, brown sugar, Himalayan Pink salt and Prague Pink curing salt into a bowl and mix until all the ingredients are dissolved.
2. Place the sliced top round beef into a zip lock bag and pour marinade into the bag.
3. Place marinated meat into the fridge and let set for 24 hours.
4. The next day, preheat your smoker to 170 degrees.
5. Spray cooling rack with non-stick Pam spray.
6. Spread the beef out on the cooling racks, making sure not to overlap.
7. Sprinkle one side of the beef with Smokin' Sweet BBQ Rub.
8. Sprinkle pepper on one side of the beef (optional) for added spice.
9. Place beef into the smoker for approximately 2 hours. It's done when the beef is dry and stiff.
10. Remove jerky from cooling rack and place in airtight container.
Good luck and hope you enjoy this recipe. I must warn you, once you make this, it'll be hard to keep it in stock...especially if your friends and family get a hold of it!
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Have you ever heard of the "Reverse Sear" method for cooking steaks? If not, you're missing out on an excellent way to cook your favorite cut of beef. The below video explains it perfectly.
In a nutshell, you begin by cooking the cut of meat at a low and slow temperature. After reaching an internal temperature of 110 degrees, pull it out and let it rest.
While the meat is resting, prep you cooking method for a high heat and then sear it for a few minutes on each side. This will give you a more even cook throughout the meat and a very flavorful crust!
I use this method on every cut of meat from New York's to tri-tip. The best thing about this method is you can use it in the oven or grill!
Watch the video for great info!
If you try it out...let me know what you think. Comment below.
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Who doesn't love bacon? And if you've never had homemade bacon, you're really missing out. I found that making your own bacon is not only fun and rewarding, but tastes a lot better than store bought bacon. The best part of it, is you can control your ingredients.
This is my own recipe that I came up with and it's delicious. It's not hard to make, but you have to have a lot of patience because it is a 6-7 day process. But the payoff is worth it.
SMOKIN’ SWEET BACON
INGREDIENTS
5 LB slab of pork belly
NOTE: Rinsing the excess seasonings after brining will reduce the saltiness after smoking. Vacuum seal and freeze bacon up to 6 months! Also, I have used both hickory and apple wood to smoke my bacon. It all depends on your taste. I found my pink curing salt on Amazon.
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