TOP ROUND BEEF JERKY RECIPES

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JACK LINK'S ORIGINAL BEEF JERKY| HOW TO MAKE BEEF JERKEY ...



Jack Link's Original Beef Jerky| How to Make Beef Jerkey ... image

Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country. Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor. The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor. The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos. Find more cool recipes for your favorite snacks here.

Provided by Todd Wilbur

Total Time 8 hours 15 minutes0S

Prep Time 15 minutes0S

Cook Time 8 hours 0 minutes0S

SMOKED BEEF TOP ROUND - SMOKY, BEEFY, DELICIOUS! - LEARN ...



Smoked Beef Top Round - Smoky, Beefy, Delicious! - Learn ... image

Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 3

Beef top round ((, 5-7 lb))
Kosher salt ((, coarse grained))
Jeff’s Texas style rub recipe

Steps:

  • Coat beef with Jeff's Texas style rub
  • Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
  • Place top round into lidded container and place into fridge overnight.
  • When the brining process is complete, remove the top round from the fridge and set aside.
  • Set up smoker for cooking at about 225-250°F with indirect heat.
  • Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
  • Use oak smoke for best results but any smoking wood will work fine.
  • Add smoke for at least 2 hours.
  • When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

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