MATT'S HOME MADE JERKY
One London Broil or other lean meat (ask your
butcher to slice it into 1/4 inches strips)
Place strips in a non-metal bowl and cover
with a mixture of
Place meat in the above brine and into
refrigerator overnight (At least 12 hours but more certainly won't hurt,
longer is better). Make sure the meat is covered with the brine, that is
why I didn't specify amount of Worcestershire sauce as you need to adjust
to the amount of meat you have to cover. Since I haven't added any additional
salt to this recipe, this jerky should be refrigerated after cooking. Freezing
it would of course preserve it for months, but I think I can safely say,
it won't last long once you and your family members taste it!
The Next Day
Soak your wood chips for a least one hour
and place the now brined strips in your Little Smoker with the chips and
smoke away! Mine took two days as I turned off the smoker at night and
we have fairly hugh humidity here in the mountains of Oregon.
Not only is this jerky delicious, but
you know exactly what is in it and there is no sugar like the store bought
kind. I enjoyed mine recently on a two day car trip as a munchie snack
while driving with my sugar free drinks. Keep me out of the convience stores
at the gas stations! Enjoy!
Return to Main
1/3 brown sugar replacement (Sugar Twin) or
not if you do not care for a sweet jerky.
1/4 cup of mustard of your choice (less if
1/4 cup onion flakes