Beef Brisket Jerky
Sometimes you just get that craving for a dry and salty meaty snack. Make one yourself by following this easy recipe to create Beef Brisket Jerky. By preserving this meat you'll love the results.
- 11 pounds brisket
- 2 tablespoons salt
- 2 teaspoons prague powder #1
- 3 teaspoons onion powder
- 3 teaspoons granulated garlic
- 3 teaspoons black pepper
- 3 teaspoons white pepper
- 3/4 cup soy sauce
- 1 cup Worcestershire sauce
- Place brisket in the freezer for an hour and a half. With a sharp paring knife, trim all the fat off the exterior.
- Split the brisket along the fat line, and trim all the fat from the newly exposed surfaces.
- Make a marinade by combining the salt, prague powder, onion powder, garlic, peppers, soy and Worcestershire.
- Place the meat slabs in the marinade, making sure all exposed meat is covered.
- Place in the fridge for 48 hours, turning after the first 24. Light up the smoker, and warm it up to the temperature of 150 degrees, dampers full open.
- While the smoker was warming, place meat on racks to drain/dry.
- After two hours and temperature of the meat close to room temperature, place in the smoker with hickory as the wood of choice.
- After 12 hours, turn the slabs over/ repeat after 12 hours.
- Reduce the time between rotations to six hours, for a total time of 60 hours.
- Remove the slabs from the smoker. Sliced it about the thickness of a half dollar for jerky.
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