Today, I’m diving into the smoky world of making some mouthwatering Masterbuilt smoked jerky. Trust me, there’s no snack quite like it, and I’m here to spill the beans on how to whip up a batch that’ll leave your taste buds doing the happy dance. So grab your apron, your Masterbuilt smoker, and let’s get cookin’!
How to make smoked jerky on Masterbuilt
Let’s kick things off with a quick rundown of the recipe. Making smoked jerky is a breeze, but like anything worth doing, it takes a bit of time and patience.
- 2-3 pounds of lean meat (more on that in a bit!)
- Marinade of your choice (I’m talking soy sauce, Worcestershire sauce, garlic powder, onion powder, and a touch of honey for sweetness!)
- Wood chips (Hickory, Mesquite, or Cherry – your call!)
- Seasonings (Keep it simple with some salt, pepper, and paprika!)
- Masterbuilt smoker (a kitchen superhero, I tell ya!)
- Prep the Meat: First things first, slice your meat into thin strips. Think bite-sized, folks! You can get creative this way – use beef, turkey, or even chicken.
- Marinate: Time to give your meat a flavor bath! Toss those strips into a resealable bag with your marinade mix. Let it sit in the fridge for at least 6 hours or overnight for the flavor to soak in.
- Preheat Your Smoker: Fire up your Masterbuilt smoker to about 180-200°F (that’s around 90-95°C for our friends across the pond). Grab those wood chips and soak ’em for a bit.
- Get Smoking: Once your smoker’s up to temp, drain those wood chips and scatter ’em in the smoker tray. Place your marinated meat strips on the racks and let the magic begin. Smoke ’em for about 4-5 hours, or until they reach that perfect jerky consistency.
- Check for Doneness: How do you know it’s ready? When your jerky bends without breaking but doesn’t feel too soft, you’ve hit the sweet spot. Trust your instincts!
- Cool and Store: Let your jerky cool off for a bit before diving in. As for storage, pop ’em in an airtight container or vacuum-sealed bag, and they’ll stay good for weeks (if they last that long!).
Now, let’s talk meat! You’ve got options galore, my friends. I’ve dabbled in everything from beef to turkey, and heck, even venison. It’s all about that lean, mean protein machine. Go for cuts like eye of round, sirloin, or even flank steak. Just remember, the leaner, the better!
Wood selection is the secret sauce (pun intended!) to your jerky’s flavor profile. Hickory gives you that classic smoky taste, while mesquite brings a bold, earthy kick. Feeling adventurous? Cherry wood offers a hint of sweetness. Experiment, and find your signature blend!
How to determine when it’s done
Ah, the moment of truth! You want your jerky to be firm but still have a bit of chew. If it snaps like a twig, it’s overdone. If it’s floppy like a wet noodle, give it more time. Remember, practice makes perfect!
How to Store
Let’s be real – jerky disappearing in no time is a common issue. But if you do manage to have some left, proper storage is key. An airtight container or vacuum-sealed bag is your best friend. Keep it in a cool, dark place, and your jerky will stay fresh and tasty for weeks.
Well, folks, there you have it – the lowdown on mastering your very own Masterbuilt smoked jerky. It’s a journey of flavors, aromas, and sheer deliciousness. So go ahead, get smokin’, and watch your friends and family flock to your kitchen like moths to a flame.
Remember, jerky-making is an art; like any art form, it takes practice. Don’t be discouraged if your first batch isn’t perfect. Even the “imperfect” batches will disappear faster than you can say, “I made jerky!” Thanks for joining me on this culinary adventure, and as always, happy smoking, my friends! Keep that smoker smokin’, and your belly full of jerky joy!
Masterbuilt Smoked Jerky
Elevate your jerky game with our masterbuilt smoked jerky recipe. Perfectly seasoned and smoky, it's a must-try for any meat lover.
- 2-3 pounds of lean meat eye of round, sirloin, or flank steak
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wood chips Hickory, Mesquite, or Cherry
Prep the Meat
- Start by selecting 2-3 pounds of lean meat. Eye of round, sirloin, or flank steak works best. Make sure to trim off any excess fat and connective tissue. Place the meat in the freezer for about 30 minutes to make it easier to slice.
- After the meat has chilled, remove it from the freezer and use a meat slicer or a sharp knife to cut it into thin strips. Aim for slices that are about 1/8 to 1/4 inch thick. The thinner, the better!
- In a bowl, mix together 1/2 cup of soy sauce, 1/4 cup of Worcestershire sauce, 2 tablespoons of honey, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This will be your marinade.
- Place the sliced meat into a resealable plastic bag or an airtight container. Pour the marinade over the meat, ensuring all the pieces are coated. Seal the bag or container and refrigerate for at least 6 hours, or ideally overnight, to let the flavors infuse.
Fire Up the Smoker
- About 30 minutes before you're ready to start smoking, preheat your Masterbuilt smoker to a temperature between 180-200°F (90-95°C). This low-and-slow approach is the key to perfect jerky!
- While your smoker is heating up, prepare your wood chips. Soak them in water for about 30 minutes to create that perfect smoky flavor.
- Drain the soaked wood chips and scatter them into the smoker's tray.
- Remove the marinated meat from the refrigerator and arrange the strips on the smoker racks. Be sure to leave some space between the pieces for proper airflow and even smoking.
- Place the racks into the smoker, close the door, and let the magic begin! Maintain the temperature at 180-200°F (90-95°C) throughout the smoking process.
- Smoke your jerky for approximately 4-5 hours. Keep an eye on it, and it's ready when it reaches that ideal jerky consistency (firm but not brittle). Trust your senses!
Cool and Store
- Once your jerky is done, remove it from the smoker and let it cool on a wire rack for about 30 minutes. This step helps it firm up even more.
- When your jerky has cooled, it's time to store it. You can use an airtight container or vacuum-sealed bags to keep it fresh. Properly stored, your homemade smoked jerky can last for weeks.