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BEEF JERKY IN A SMOKER RECIPE | ALLRECIPES



Beef Jerky in a Smoker Recipe | Allrecipes image

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

Provided by Doug Patrick

Categories     Jerky

Total Time 15 hours 10 minutes

Prep Time 10 minutes

Cook Time 7 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices

Steps:

  • In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
  • Prepare an outdoor smoker for low heat and lightly oil grate.
  • Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

Nutrition Facts : Calories 362.2 calories, CarbohydrateContent 6 g, CholesterolContent 101.3 mg, FatContent 22.9 g, FiberContent 1.5 g, ProteinContent 32.1 g, SaturatedFatContent 9.1 g, SodiumContent 2488.9 mg, SugarContent 0.8 g

CHERRY BOURBON SMOKED PORK TENDERLOIN - LEARN TO SMOKE ...



Cherry Bourbon Smoked Pork Tenderloin - Learn to Smoke ... image

Smoked pork tenderloins are the easiest thing you can cook in your smoker when you want something that tastes great, has a “fancy” feel to it and you don’t have a lot of time to spare.

Provided by Jeff Phillips

Categories     Entree

Prep Time 25 minutes

Cook Time 120 minutes

Yield 4

Number Of Ingredients 7

2 Pork tenderloins
2 TBS Yellow mustard
1/4 cup Jeff’s original rub
1/4 cup Bourbon
1/4 cup Brown sugar
1/2 cup Water
12-13 ounces Cherry preserves (Other berries will work fine)

Steps:

  • Remove the pork tenderloins from the package, give them a rinse under cold water and pat them dry with a paper towel.
  • Lay them on the cutting board and do your best to remove any silver skin, extra fat, etc.
  • As usual, I like to use the yellow mustard base on this pork to help that rub to stick really well.
  • Sprinkle on a few tablespoons of Jeff's original rub and massage it into the meat all over.
  • If you are doing these the night before (recommended) simply put them in a big ziploc bag and place in the fridge overnight. If you are ready to smoke, you can lay them on a Bradley rack with a little space between them and you are good to go.
  • To make the compote: Place compote ingredients into a medium sauce pan.
  • Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes. (The compote will reduce by about 1/3 by the time it is finished.)
  • Remove the compote from the heat and allow it to cool.
  • Set up your smoker for cooking at about 225°F using indirect heat.
  • Place the pork tenderloins directly on the grate or place a rack with the meat on the grate.
  • When the pork tenderloins reach about 110°F or about an hour into the cook, brush some of the cherry bourbon compote onto the top of each one. Wait about 20 minutes and repeat.
  • You are looking for about 145°F but I often remove them a couple of degrees early if I plan to wrap them in foil and hold them for 30-60 minutes until dinner time.
  • Remove the pork tenderloins from the smoker and bring them into the house.
  • When ready to serve, remove from the foil, slice and serve about 1/3 to ½ tenderloin per person

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