Smokycajunjerky Recipes

SMOKY CHICKEN JERKY

Steps:

• Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
• Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
• Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
• Place chicken strips on the rack as close together as possible without having them touch.
• Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

SMOKED BEEF JERKY

Steps:

• Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
• Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
• Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
• Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
• Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

MESQUITE SMOKED JERKY

Steps:

• In a shallow glass baking dish, stir together the soy sauce, brown sugar, liquid smoke, paprika, garlic, and salt. Lay the meat strips in the liquid in a single layer. Cover the dish, and refrigerate for at least 6 hours.
• Arrange strips of beef in a dehydrator, and let dry for 6 hours, or to desired dryness.