Texas Style Beef Jerky by Aaron Franklin


There is nothing quite like a homemade beef jerky, would you agree?  Aaron Franklin, famous for his BBQ in Austin Texas, – shows us how Jerky is done best!

He uses Flank Steak in this video, but remember you can always use any lean cut of meat.  Fatty cuts of meat that are used to make jerkies tend to cause them to spoil.

So, get your salt, pepper, and meat out – then join the jerkin’ fun!

Get the meat as cold as you can without freezing it. You have to slice very thin slices for beef jerky, and that’s why you want it to be as firm as possible. Cut ¼ inch thick slices against the grain.

While many recipes use a marinade of soy sauce, liquid smoke etc., this beef jerky recipe is keeping it old school with a simple salt and pepper rub. The ratio is about 1:1 salt to pepper, only slightly heavier on the salt side. Apply the rub liberally on both sides of the slices.

In this recipe you are actually “cold” smoking, so temperature should not exceed 150°F.

Smoke the jerky for 3 to 5 hours, depending on how heavy you want the smoke.

When done, move the meat over to your dehydrator. Alternatively, use your oven on the “warm” setting, somewhere around 140-150°F. Let it dehydrate overnight (~12-18 hours, depending on the tenderness you want).

Via Ilovegrillingmeat

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