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Smoked Jerky
Smoked Jerky
Smoked Jerky
Smoked Jerky
Smoked Jerky

Smoked Jerky Smoked Jerky

Pit Temperature: 160
Cooking Time: 4 hours

Directions

I buy eye of round for the jerky but almost any kind of beef, pork or chicken will do. this is for 5 lbs of jerky.
wet mix

2 cups Ketchup
1/2 cup water
2 TS of minced garlic
2 TS of onion powder
2 TS seasalt
couple shakes whoreshire
couple shakes soy
1/4 cup cyanne or more if desired.
2 handfuls brown sugar
1/2 cup apple cider

Mix all seasonings together making sure no lumps are present.

Slice meat no more than 1/4 inch think and place in mixing bowl add mixture and mix until completely mixed. Goes in the smokehouse for 4 hours in those 4 hours only 1 hour is with smoke the rest is cooked with just the heat from the smokehouse. meat will be dry to the touch when ready.

as you can tell I also made 5 lbs of hamburger jerky as well another recipe I will share in the future along with a summer sausage.

My spelling is not the best so be kind lol

Comments and Ratings

Average user rating from: 5 user(s)

Rating 
 
Ratings (the higher the better)
Rating*
Comments*
 
Smoked Jerky 2011-01-13 09:47:00 Spinny
Reviewed by Spinny    01/13/2011

I wouldn't mind a smokehouse...nice work!

Smoked Jerky 2011-01-04 05:05:00 TentHunter
Reviewed by TentHunter    01/03/2011

That's a lot of tasty looking jerky!

Smoked Jerky 0000-00-00 00:00:00 btebo
Rating 
 
Reviewed by btebo    11/29/2014
Smoked Jerky 0000-00-00 00:00:00 TentHunter
Rating 
 
Reviewed by TentHunter    11/29/2014
Smoked Jerky 0000-00-00 00:00:00 Spinny
Rating 
 
Reviewed by Spinny    11/29/2014