Things You'll Need:
- Lean beef, such as sirloin or flat-iron steak cuts
- Prepared or homemade jerky seasonings, including chili and cayenne pepper powder, paprika, garlic and cracked peppercorns
- Bradley Smoker
- Bradley Smoker bisquettes
- Food dehydrator
- Brining solution, such as cider vinegar and coarse sea salt
- Glass jars with resealable lids.
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Step 1
Cut the beef into strips about 1 inch wide and no more than 1/8 inch thick. Placing the meat in a freezer for 30 minutes makes cutting easier.
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Step 2
Dissolve 1 cup of sea salt into 1 quart of cider vinegar and marinate the beef strips in the brining solution overnight in a refrigerator.
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Step 3
Coat the beef strips on all sides in a prepared jerky seasoning blend or create your own spice rub to taste.
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Step 4
Load 5 to 10 bisquettes into the firebox and start the Bradley Smoker.
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Step 5
Open the top vent fully on the Bradley Smoker to cook off moisture and maximize smoke circulation.
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Step 6
Place the beef strips on the cooking grates in the smoker when the internal temperature reaches approximately 150 degrees F.
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Step 7
Flip the strips over after each 1/2 hour of smoking.
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Step 8
Continue smoking and monitoring the firebox, adding 1 to 2 bisquettes per hour if necessary to hold the internal temperature at 150 degrees F.
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Step 9
Remove the beef strips when the edges begin to curl. This may take 2 to 4 hours depending on the quantity of meat in the smoker. Beef jerky should remain pliable, not brittle and broken into pieces.
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Step 10
Allow the beef to cool, then store the strips of jerky in clean glass jars with screw-on lids.
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Step 11
Consume the beef jerky within a week. This all-natural recipe does not include any preservatives, so the food must be eaten within a week of preparation.
