TERIYAKI JERKY TWO WAYS
The definition of jerky is simply dried meat, but the way it can be prepared runs the gamut. Wild game, beef, pork, turkey, waterfowl; smoked, dehydrated, air-dried; salted, sweetened, spiced; meat cut with the grain, against the grain, thick sliced, thin sliced or ground are just a few of the decisions that come to mind when I set out to make the jerky. Let's keep it simple and focus on two ways to make jerky using Smokehouse Teriyaki Jerky Seasoning. Other Smokehouse Seasonings that can be used are Red Pepper Jerky Seasoning, Black Pepper Jerky Seasoning. and Smokehouse Original Seasoning.
STRIP MEAT TERIYAKI JERKY
INGREDIENTS:
2 pounds meat, cut to desired jerky size
4 tablespoons Smokehouse Teriyaki Jerky Seasoning
Smokehouse Wood Chips of choice
DIRECTIONS:
In a shallow dish or a sealable plastic bag, toss sliced meat with jerky seasoning.
Be sure all sides of the meat are coated. Let sit, refrigerated, 6 hours.
Stir meat around a few times for even seasoning coverage.
Place jerky pieces on smoker racks. Be sure no pieces are touching. Let air dry 30 minutes.
Fill Little or Big Chief Smoker pan with Smokehouse Chips of choice. Smoker does not need to preheat. Place smoker racks full of jerky in the smoker and plug in.
Once chips have stopped smoking, refill smoker pan and continue to smoke jerky until it reaches desired doneness, usually 3 to 6 hours.On colder days, use the Smokehouse Insulation Blanket to reduce smoke time. Jerky can also be finished in an oven or dehydrator at 140 degrees to 150 degrees. Keep jerky refrigerated or vacuum seal and freeze for long term storage.
GROUND MEAT TERIYAKI JERKY
INGREDIENTS:
2 pounds ground meat (beef, pork, turkey, wild game, waterfowl or a mix of your own.)
4 tablespoons Smokehouse Teriyaki Jerky Seasoning
Smokehouse Wood Chips of choice
DIRECTIONS:
In a large bowl, thoroughly mix ground meat with jerky seasonings using very clean or gloved hands.
Cover and refrigerate 1 to 3 hours.
Form meat mixture into strips and place on smoker racks or use a Smokehouse Jerky Gun to squeeze out strips of meat mixture. Cut to desired lengths.
Fill Little or Big Chief Smoker pan with Smokehouse Chips of choice. Smoker does not need to preheat. Place smoker racks full of jerky in the smoker and plug in.
Once chips have stopped smoking, turn over jerky pieces, refill smoker pan and continue to smoke jerky until it reaches desired doneness, usually 2 to 4 hours.
On colder days, use the Smokehouse Insulation Blanket to reduce smoke time. Ground meat jerky can also be finished in an oven or dehydrator at 140 degrees to 150 degrees. Keep jerky refrigerated or vacuum seal and freeze for long-term storage.
Recipe by: Tiffany Haugen
