Cook: Beef Jerky

Jerky's in the oven!

 Long story short, I had some top sirloin steaks de-frosted that were very lean, too lean. So they're sitting in the fridge while I try to wrack my brains about what to do with them. Right when I'm thinking I'll marinate over-night and bbq the next day, I think, marinate, what else have I marinated meat for? JERKY!! I haven't done this since the last time we bought a 1/4, and it's been awhile.

Now, I'm no expert, AT ALL, in fact this is the 3rd time I've ever made it. We were given the smoker by my lovely in-laws because they don't use it very much in GTA Toronto. The first attempt at jerky was a nasty salty disaster, the second was a little better, this time I think I've done it!

If I could change the name of this
vaguely racist product I would....

I used a really simple salt, sugar & water recipe for the marinade. I've got to reduce the salt again for next time, or just remember to rinse off the meat before smoking... which I always forget.

I know there is a little bag of hickory chips floating around the house somewhere, but unable to find it & unwilling to drag the kids out to Walmart, I improvised. Using just hardwood firewood we already had, I got a better smoke, and even though we don't have the flavour, the jerky is great! Maybe for next time I can just buy a log of hickory or something?

So I'm feeling a little more adventurous now, perhaps even enough to try smoking salmon again, or even a whole chicken! Stay tuned for further smoker developments...