How Long to Smoke Beef Jerky in Little Chief
Making Jerky in a Big Chief Smoker is the all-time mode to create fantastic jerky. The reason the Big Chief Smoker is perfect for smoking jerky is the temperature.
You lot desire a reasonably low temperature when smoking jerky, around 170 degrees is perfect. The Large Main Smoker has an electric element that burns the wood fries and heats the smoker to an average temperature of 165 degrees.
The process is much faster than using a dehydrator and adds natural smoked flavor. Usually, those types of kitchen gadgets accept 24 hours or more than to dry out the meat, whereas the Big Chief Smoker will only have 6-8 hours.
Showtime, in this article, we are going to talk about the Large Chief Smoker in detail. Then we volition cover Three Means of Making Hasty in a Big Chief Smoker. Forth the manner, we volition give some tips and some recommended accessories. And so, let'southward get started!
Notation: well-nigh links in this article are Amazon.com Affiliate links, run across Affiliate Disclosure, thanks.
What is a Big Chief Smoker?
A Big Chief Smoker comes in ii styles, either a pinnacle-loading or side loading. The smoker is easy to utilize, with v-wire food racks, a baste pan, a heating element, and a pan that holds the wood chips.
The auto is electric, uses wood chips, and is only able to be used at i temperature, 165 degrees. Since information technology is only able to attain temperatures of 165 degrees, information technology ways that it may take longer to smoke foods.
Y'all can identify the box over the smoker as an insulator to raise the temperature or purchase a manufactured insulator blanket if you require a higher temperature. If yous plan on cooking a craven, a roast, or turkey pieces, you lot will need a higher temperature or a dissimilar smoker.
The Large Chief Smoker has its big strengths. This smoker can pump out more fume than almost any smoker at such a low temperature. The resulting strength makes the Big Master Smoker a perfect choice for smoking fish or jerky.
Finally, this smoker is beginner-friendly in cost and ease of use. The Big Main Smoker comes in at the low end in pricing, making it nifty for beginners. Using the fume could not be easier, plug it in and fill it with wood fries.
Click here to see our Review of The Big Primary Smoker
Getting started
Since the cooking process is the same, yous will follow this method for every jerky recipe below. Before you start anything else, it is e'er a good idea to make sure all your smoker racks and accessories are clean and ready to use.
You can use many different cuts of meat, but we use superlative round or lesser circular roast, the more fat content, the meliorate. Information technology is easier to cut the meat straight if you lot freeze it for nigh 30 minutes, this will firm the meat up and so you tin can cut information technology straighter.
Some people volition say you cut the meat with the grain, and others will say you cut confronting the grain, just we like the all-time of both worlds by cutting at a 45-caste angle from the grain with a slight slope. The consequence of cutting your meat this way is jerky that holds together and tin can even so be torn apart.
We like to cut the meat just nether a quarter-inch thick. The thinner the meat is, the less fourth dimension it will need in the smoker. The shape is a personal preference and does not touch the smoking process. We tend to cut square pieces when using roast and strips when using steaks.
Product Tip:
Grill mats are a keen way to smoke meats. They are easy to move, easy to make clean, and they can be cut to fit whatever smoker or grill tray.
Click hither to come across the Grill Mats in Amazon.com (left)
Click here to come across the Grill Mats in Amazon.com (correct)
Curing
The process of curing is salting foods to remove moister through the process of osmosis. Curing your jerky will increase your shelf life from a few weeks in the refrigerator to six months. The primary downside to curing is the salt content, and you will gustatory modality the table salt in cured foods. We always recommend adding smoking or cooking your meat after curing to ensure food safe.
If yous are going to cure your meat, consider calculation your flavoring at the same time by adding your salt to your marinade or rub.
Curing salt
If you lot plan on curing ofttimes and want to take your food safety to the next level curing salt is a must. Curing salts are dyed pink to go on people from accidentally consuming them because they contain sodium nitrite and sodium nitrate. Both of these chemicals are great when you what to impale harmful bacteria but non and so great for you lot to eat on your french chips.
Also known as Prague powder, curing salt comes in ii formulas, #1 and #two. Formula #ane is for fast or moisture cures and formula #two is for dull dry cures, such as pepperonis, salamis, and some dry hung hams.
As for me I simply have Prague pulverisation #1 in my kitchen. To be honest I use more of it in my line-fishing bait cure and egg cure than I do in my hasty. I like the large plastic jar with the screw top lid for easy use, click here to see on Amazon.com.
Bank check out our article Big Chief Smoker vs. Footling Master Smoker
Marinades and Rubs
The difference between marinades and rubs is simple, a marinade is wet, and a rub is dry. The results between the ii are night and day, but making the ii tin be almost identical.
When you make a rub, you put your spices in a bowl, mix them up and rub them on your meat. If you add together salt, you now have a flavored cure, look what I did in that location. Now add liquid to your rub, and yous have a marinade. If you lot add salt, you have a curing brine, what.
When using a rub, the meat will fume fast and can form a bark (crust). The cook time for a marinade can be double for virtually meats because your meats will kickoff wet. You can reduce the fourth dimension by letting it dry overnight on the racks in your fridge.
Additionally, a marinade can brand your meat sticky only tin be a great way to ready an easy teriyaki jerky.
Smoking
After y'all have prepared your meat for smoking, Information technology is time to preheat your smoker with a quarter cup of wood chips in the pan. Load the trays of meat with the larger and thicker pieces near the top of the holder.
The smoking process should take most 6 hours. For the first iv hours, proceed the lid on to retain equally much smoke and heat as possible. Plan on loading three pans of wood chips, one each hour.
When yous are checking your jerky, if y'all think it might be done, so it is washed. Allow the jerky to dry and cool completely on your kitchen counter earlier storing it in a Ziplock or vacuum seal handbag in your refrigerator.
Sweet and Hot Beef Jerky
This mixture of ingredients helps to drag the flavors of this hasty. The recipe has been modeled after General Tso chicken manner, and then the flavors are powerful. The perfect combo of sweet and hot without existence too hot or too sugariness.
Ingredients
- 3 pounds of top sirloin, cutting into strips
For the dry rub:
- 1 cup Brown sugar
- 3 tbsp. Black pepper
- 1 tbsp. Garlic pulverisation
- 1 tbsp. Onion powder
- 1 tbsp. Red pepper flakes
- 1 tsp. Salt(omit if cured)
For the marinade:
- 1 cup Soy sauce
- 1 loving cup Pineapple juice
- 1 tbsp. Liquid smoke
- ¼ cup Apple cider vinegar
- ¼ cup Worcestershire sauce
Directions:
Mix the meat with the marinade and identify it in the fridge for 8 hours or overnight. Flavour the meat strips with the dry out rub and place it in the smoker. Smoke the jerky appropriately.
Brindled Steak Jerky
In this recipe, you lot are going to want to cure the meat before rubbing it down to create a base. Once the base is created, comprehend it in the wet drub and then coat with the dry out rub. This recipe will create one of the best peppered jerkies you have ever had.
Ingredients
- ane-pound top round or choice, cut into 1/eight-inch strips
For the wet rub:
- two tbsp. Dijon mustard
- 1 tsp. Apple tree cider vinegar
- 1 tsp. Soy sauce
For the dry rub:
- 2 tbsp. Whole peppercorns freshly ground
- 1 tsp. Red pepper flakes(omit for balmy)
- 1 tbsp. Garlic powder
- 1 tsp. Onion pulverisation
- ¼ loving cup Brown sugar
- 2 tsp. Coriander
- ane tsp. Salt(omit if cured)
Teriyaki Hasty
For this type of jerky, all yous will demand to exercise is marinate it overnight or for at least two days. The longer you marinate the beef, the stronger the flavour of teriyaki will exist. In one case you remove it from the marinade, pat the beef dry and smoke accordingly.
Ingredients
- 2 pounds brim steak or flank steak, cut into strips
For the marinade:
- one loving cup Teriyaki sauce
- one/3 loving cup Worcestershire sauce
- 2 tsp. Liquid smoke
- 3 tbsp. Dearest
- ½ cup Brown sugar
- ½ loving cup Soy sauce
- one tbsp. Garlic powder
- 1 tbsp. Molasses
- 1 tsp. Common salt(omit if cured)
- 1 tbsp. Black pepper
Final Thoughts
I hope our Three Ways of Making Jerky in a Large Chief Smoker assist you to make great hasty at dwelling house. Go on in mind that you lot tin can always adjust these recipes to add together your favorite spices.
Enjoy!
Click here for our Review of The Lilliputian Master Smoker
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Source: https://www.pioneersmokehouses.com/making-jerky-in-a-big-chief-smoker/
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