Sunday, April 17, 2016
Smoked beef jerky
Smoked some cube steak slices in the smoker today for just a few hours in low temperature.
It was cured overnight in a salt and spice marinade.
Sprinkled some crushed spices on top when finished smoking.
1 kg ready sliced cube steak
Cure mix containing:
1 dl soya sause
2 table spoons salt
2 table spoons crushed black pepper
3 crushed garlic cloves
1 tea spoon ginger powder
1 tea spoon aniseed powder
1 tea spoon habanero chili powder
1 tea spoon cayenne pepper
1 table spoon lemon juice
2 table spoons golden syrup
The sliced steak should be well mixed together with the cure mix .
A plastic bag works well for the mixing and keeping the meat in.
The ready mix then stays over night in a refrigerator.
The next day the meat is threaded on wooden sticks in this case fitting well in the smoker.
The smoker is started . Alder tree wood chips is used .
Trying to keep the manual smoker temperature at about 60 degrees celcius for about 4 hours.
When u feel the meat looks dry enough u can remove it from the smoker.
Don´t want to kill the meat with to much smoke either. Be careful.
When the meat is removed you sprinkle it with a spice mix to get the little extra
sparkle to the taste.
In this case a mix containing :
1 tea spoon anissed powder
1 table spoon crushed black pepper
1 table spoon sea salt flakes
1 tea spoon chili pepper powder
1 tea spoon muscovado sugar
Now ready to enjoy with something cold to drink.
Bon apetit !
Thanks for showing your interest!
Please comment this and if u have a good recipe/cure don´t hesitate to share it here.
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