Hamburger Jerky Done on a Smoker

SlicTrix · Last edited by SlicTrix on Thu Mar 07 13 1:04 am; edited 3 times in total

This just for 1 lb you can double it or what ever

1 lb lean sirloin, trim all fat and grissle, or round steak trim all fat and grissle

Cut meat into 2"X 2" chunks and grind using 3/16" grinder plate

Seasonings #1 Light Spiced with Kick Mix
1/2 tablespoons sea salt or kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground pepper
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 cup ketchup
a pinch of crushed red pepper flakes or cayenne powder
1 gram instacure #1

Seasonings #2 Mild Spiced Mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon ketchup
1 teaspoon sea salt or kosher salt
1 gram instacure #1

In a large bowl, thoroughly combine ground beef and your choice of seasoning's mix 1 or 2

Then do a small fry test and taste, adding seasonings if needed to reach your desired taste.

Cover and put into refrigerator for 4 to 6 hours and or over night.

Form the jerky strips by your favorite method, I use a 1 lb. presto jerky gun.

Start your electric smoker filling the water pan 1/4 full with hot water, setting its temp to 150F and add 1/4 cup of wood chips of your choice. I use hickory since traditional for jerky

Place all formed jerky onto oiled or sprayed racks at angles so nothing hangs and place in the smoker and check after 1 hr and then after 2 hrs

Entil When all visible dripping has stopped, then all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top.

The meat should be checked for consistency in drying and should be moved around accordingly (from bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.

It should take approximately 4 1/2 to 6 or even 12 hours, more or less depending how many & how thin the meat was formed and the set temperature.

You can tell the meat is done when it no longer bends and you could break off a piece
with ease with it just snaping just as it breaks loose.

When smoking jerky you need a low temperature and little smoke. Ideally, the temperature should be just under 150 degrees F. If you are using an electric smoker, you will introduce a small amount of smoke

When it comes to jerky you are going to get the smoke flavor into the meat in the first 3 hours. After this you can take the jerky out of the smoker and finish it off in a food dehydrator or the oven at 150f if you like.

Added Flavor ideas;

Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and let dry.

BBQ - thin your favorite bottled bbq sauce with water. Coat strips and let dry.

Teriyaki - thin bottled teriyaki sauce with soya sauce with water. Coat strips and let dry.
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animal · BBQ Pro Joined: 05 Nov 2007 Posts: 935 Location: Wisconsin

Yeah I am interested, years ago I used to make it in a dehydrator, it has been over 10 years
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SlicTrix · Posted: Thu Mar 07 13 12:09 am Post subject:

TX727 · Posted: Thu Mar 07 13 12:14 am Post subject:

Very interested Trix!
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SlicTrix · Posted: Thu Mar 07 13 1:12 am Post subject:

Try it and see what ya think, I set the recipe to 1lb because even if not using a smoker you can dehydrator it and or even oven it at 150F and get surprized.

SlicTrix/Greg
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TX727 · Posted: Thu Mar 07 13 1:16 am Post subject:

1LB is a great way to list it. Well worth trying this. Thanks for the recipe Trix!
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BBQ, friends/family, a nice cigar and a fine glass of scotch. Sometimes the world comes together on its own.

Proud member of the "Easy Bake Oven and Old Milwaukee Club™" since 2013
----------------------------------------
Weber 1 touch gold 22.5-Big Blue
MES 30" Digital

SlicTrix · Posted: Thu Mar 07 13 1:59 am Post subject:

SlicTrix · Posted: Fri Mar 08 13 10:38 pm Post subject:

My third smoker of Hamburger jerky is almost done and I kicked up it a bit by adding more moisture.

It just seemed too dry to form properlly expelling from the jerky gun, but by adding 1/8th cup milk beaten together with 1 egg into the final mixture.

It is a more even/firm consistency that holds up better when forming and in the smoker when fliping and or moving.

After 3 hrs I tasted it and its pretty darn good but not fully dried yet.

My reasoning was milk to add moisture and the egg to bind the jerky such as like when you make meatloaf in an oven.
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BBQ Fans · Joined: 26 Apr 2013 Posts: 7 Location: Claycomo, MO

That sounds like a great recipe, I have been getting a sweet deal on sirloin tips lately, so I have just been seasoning those, and smoking them. It's amazing! I usually bust out the jerky gun, but I have never let it set in the fridge, i'll give that a try when I come back around to the jerky gun! Thank you!
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