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Big Poppa Smokers Presents


Recipes for:

  • Beef
  • Pork
  • Chicken
  • Fish
  • Veggies/Sides
  • Desserts

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Smoked Jerky

Cooking Grill: Slicer,
Pit Temperature: 160
Desired Internal Temperature:
Cooking Time: 4 hours
Pallets Used: Briquettes
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

Posted on: 2016-03-12 02:02:15 Forum URL:: NO URL