Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, texas smokehouse beef jerky. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Texas Smokehouse Beef Jerky is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Texas Smokehouse Beef Jerky is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have texas smokehouse beef jerky using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Texas Smokehouse Beef Jerky:
- Prepare 3 lb London Broil
- Make ready 3/4 Cup Soy Sauce
- Take 3/4 Cup Worcestershire Sauce
- Get 1 Cup Light or Dark Brown Sugar
- Make ready 1/4 Cup Mustard
- Prepare 1 Tbsp Black Pepper
- Prepare 1 Tsp Kosher Salt
- Make ready 1 Tbsp crushed red pepper flakes
Our Beef Jerky is handcrafted as my ancestors to bring you the very best true dried beef as it should be. Not ran thru huge machines and manufactured with all kinds of preservatives. Great road trip stop, you must get some beef jerky! They have a huge variety, done in house.
Instructions to make Texas Smokehouse Beef Jerky:
- Slice London broil 1/8 inch thick and set aside.
- Whisk soy sauce, worcestershire, brown sugar, mustard, kosher salt, black pepper & red pepper flakes briskly until brown sugar is dissolved.
- Place half of the sliced london broil into gallon sized ziplock bag then half of marinade mixture. Seal up bag and agitate until all pieces of beef are covered. Then add the rest of the beef and marinade. Agitate again to cover.
- Refrigerate overnight. 6 hours minimum. 24 hours max.
- Pellet/Stick Smoker Instructions:. Preheat to 145-155 degrees. Use Mesquite wood for a deep robust smoky flavor, Hickory for savory smoke flavor, or your favorite fruit wood for a lighter smoke taste.
- Shake off excess marinade and pat down with paper towel. Set strips of beef directly on rack. Make sure adequate spacing. Since we are dehydrating the beef, you need to have adequate air flow in between pieces. The tighter the spacing, the longer the cook time.
- Gas Grill Directions:. Heat your gas grill on low. Usually one burner will get you to desired temp of 145-155. Use a smoking box or wood pellet coil as directed by manufacturer.
- Smoke until strips of beef shred apart when flexing. Do not overcook to point where beef strips snap in half. The strips should want to bend back to position.
John started his dream of making the best jerky in Texas when he was in fifth grade. For years he worked tirelessly until he perfected his meat and started selling it to his friends at the high school he attended. These packs include our famous Smokehouse Jerky, and a. Beef Jerky: een fantastische rundvleessnack voor tijdens het lopen, fietsen, kamperen, bergbeklimmen of gewoon thuis op de bank. Blijft lang goed, ook buiten de koelkast!
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