Beef Jerky - SMO-KING Style
Ingredients:
1 kg beef shank
75 ml Worcestershire sauce
75 ml soy sauce
1 tsp pepper
1 tsp garlic powder
2 tsp honey
1 tsp chilli salt mix
Accessories:
Preparation:
- Cut the beef rump into 4 mm thick slices and then into 4 cm wide strips.
- Mix the remaining ingredients together and mix with the meat
- Leave the mixture to marinate in the fridge for approx. 8 hours
- After marinating, dab the pieces of meat with kitchen towels and spread them on a rack. The pieces of meat should not touch each other.
- Dry in a smoker in conjunction with the cold smoke generator for approx. 4-6 hours at 50°- 60°C, and smoke for the first hour depending on the smoke flavour.
Tip: The temperature in the smoker can be easily regulated using the temperature switch and the electric heater.
Selected items:
5
Subtotal:
€1,152.22*
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