Cherry Smoked Beef Jerky Recipe!

[Music]hey everyone we are gonna be making somebeef jerky not gonna be smoking it todaywe’re gonna be smoking it in about 36hours time so I’ll show you my littlesimple recipe so to start with I’ve justgot a 3/4 cup in soy sauce and then I’vegot 1/3 of a cup of Worcestershire saucethat you know container you want to geta sealed container readyI’ve got topside beef you want to get anice lean cut so you can use the topside or silver side of people using oursirloin and then just trim the fat offwant to slice it about 2 to 3 mils thickand yeah just we’re gonna smoke it oversome cherry wood in the offset we’regonna hit it with some smoke for abouthalf an hour sort of his lows but youcan get the smoker probably around thehopefully 150 degrees Fahrenheit mark itwould smoke for about half an hour andfinish it off in the dehydrator forabout 5 or 6 hours I cut it into stripshowever you’re going to be eating it youcan leave it bigger than that or smallerhowever you want to do it and then we’regonna add to our soy sauce and with thesheer mix so we’ve got a teaspoon ofgarlic salt half a teaspoon of groundginger and then we’ve got a halfteaspoon of white pepperyeah 1/2 teaspoon of paprika and then atablespoon of sugar just help cutthrough that saltiness of the soy sauceso we’re gonna pour all that in I usedto bring that up to a simmer in asaucepan just to let it all resolve butI found it dissolves pretty well anywayso whisk whisk it around[Music]the solids pretty well and then I’mliterally just gonna add our bathing toit nice and simple so like I said letthis go for about 36 hours you can do itafter 24 if you want the longer thebetter so you want to completelysubmerge your strips into the liquidthere’s any sitting out just sort ofmove it around every 12 hours just soit’s all getting a nice even coverage weput that in the fridge and come backwhen it’s ready to hit this mocha allright guys it’s pretty early coffeethere and we’ve just removed beef jerkyout of the container put on some papertowel just to absorb some moisture wegot some coals readysherry chunk there and we’ll try andkeep the temperature at about the sameas what the dehydrator runs at about 70degrees we’re only going to hit it withsome smoke for half an hour and finishit off in the dehydrator cuz it’s gonnabe much easier doing that than trying tofight temperatures in this thing all dayso whatever can make your life easiergo ahead and do if you want to do it inthe smoker the whole day go for it butI’m gonna be doing it in a dehydratorall right so we are on a nice thin bluelooking smoke is what you’re after soit’s a fireboxI’m just gonna saad vent crank just alittle bit because we want to keep thetemps low like I said and we’ll leavethis for half an hour and then we’llbring it inside to the dehydratorfour hours into larger key being in thedehydrator and then I spent the half anhour in the smoker just doing it’s quitea bit longer I reckon the texture I likefor jerky is so you can basically bendit and it cracks and snaps but doesn’tsnap apart I like a little bit oftexture in there steel so you feel itsnap but it’ll still hold together andnow it has a nice little bit of chew toit still but still nice and crispy onthe outside so we’ll come back and checkit in another couple of hours I want tomake sure you check all your traysbecause I find that the bottom tends tocook a little bit quicker so sometimesI’ll swap the trays around that’s allfeeling pretty much the same to me sowe’ve come back all right guyssome of our jerky is ready the bottomones were done pretty quick that’s oneof the thinner ones took about six hoursin total some of the thicker pieces thatwere on the top two shelves with steeldowel and they just need a little bitlonger but um this is the type oftexture that I usually like so you canhear it snap and crack but it doesn’tsnap completely it’s still a bit ofchewing texture to it you can pull itapartno he’s beautiful it’s perfect in myopinion you can taste a slight smokinessand it’s so much easier doing it in thedehydrator you can just set up andforget it rather than having to worryabout fluctuating temperatures in theoffset it’s definitely the way I’m goingto do it going forward so if you likewhat you see don’t forget to subscribemake sure you try it you so I just knowwhat you think or let us know if you’vegot another Jaggi recipe that you liketo do I’d love to hear it and we’ll seeyou next timecheeseyou