A Bradley Smoker uses various types of wood to produce different smoke flavors and aromas in cooked meats. Beef jerky can be smoked in a Bradley for protein-rich snacking. Because all the fat and grease is removed from the meat, beef jerky is actually healthier than consuming a rare steak off the grill. Spice rubs are available at barbecue specialty shops, although creating a seasoning mix at home is almost as easy and offers more creative latitude. Allow 2 to 4 hours for preparing a batch of beef jerky.
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 bisquettes
Brining solution, such as cider vinegar and coarse sea salt
Glass jars with resealable lids.
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.
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.
Coat the beef strips on all sides in a prepared jerky seasoning blend or create your own spice rub to taste.
Load 5 to 10 bisquettes into the firebox and start the Bradley Smoker.
Open the top vent fully on the Bradley Smoker to cook off moisture and maximize smoke circulation.
Place the beef strips on the cooking grates in the smoker when the internal temperature reaches approximately 150 degrees F.
Flip the strips over after each 1/2 hour of smoking.
Continue smoking and monitoring the firebox, adding 1 to 2 bisquettes per hour if necessary to hold the internal temperature at 150 degrees F.
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.
Allow the beef to cool, then store the strips of jerky in clean glass jars with screw-on lids.
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.
Hickory is commonly used for beef jerky, although any variety may be used. Bradely refers to its fuel products as "bisquettes," not to be confused with charcoal briquettes. Place beef jerky in plastic vacuum bags with a food vacuum sealer and refrigerate to store the meat for up to a month.