BBQ Smokehouse Beef Jerky Recipe
July 14th, 2008
Ingredients:
- 1 lb Beef – brisket, loin tip or tenderloin
- Garlic & Onion salt – to taste
- BBQ sauce (without sugar)
Directions:
- Slice meat in about 1/4″ thick strips.
- Set oven at about 215 and put down foil over the racks.
- Brush meat with sauce and sprinkle on the garlic and onion salt.
- Layout the meat strips but don’t stack or let them touch.
- Cook for about 7-8 hours, turning and brushing on more sauce as desired.
- Keep oven door propped open for ventilation and jerky should bend but not snap or be too chewy. Enjoy!
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I JUST TRIED THIS RECIPE AND I HAVE TO SAY….HMMMMMMMMMMMM HMMMMMMMMM HMMMMMMMMMMM THATS SOMEFUNKY STUFF. IT KNOCKED THE SOCKS OFF MY FEET BOOSTER…KEEP ON TRUCKIN!!
TRAPPER-RON!
Interstingly enough, I wanted to expand my smoking capabilty to jerky, and a quick Google came up with your site (and a very informative one indeed). I used to make jerky with decent results in a dehydrator with a soya sauce marinade, but something seemed to be missing. My son has taken over the dehydrator with similar results. I have upgraded to a Bradley Smoker, which has proven to be very effective and easy to use. I have successfully made and smoked several varities of sausage and salami for several years, and most recently had very good good results with salmon. I use a salt and brown suger brine for the salmon and was hoping this may may a practicle solution for jerky as well. Has any one attempted this and how were your results? I plan to try it out this weekend.
Roy