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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
Smoky,
Could you help us? We are just starting to make beef jerky and have made just a few batches with different varitions but seems to just turn out to taste like dried beef--- How do we get more a bar-b-q or smoked taste to it? Also are we to smoke it with the lid on all the time or off. We have an electric smoker.
Connie
Well, jerky IS dried beef.
And traditionally was usually dried without any smoke flavor and no seasonings except salt and pepper. However, if you want to spice yours up a bit, try a couple of these mixtures.
1 T. salt, 2 t. each garlic powder and onion powder, 1 t. each ground bay, ground thyme and fresh ground black pepper. You may also rub some in Worcestershire sauce. For a little nip, sprinkle lightly with ground red pepper. If you want a little TexMex flavor rub with chili powder and fresh ground cumin.
Have fun,
Smoky
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