Today I’ll show you how to make beef jerky in the Masterbuilt smoker using a bourbon-molasses marinade recipe. Making beef jerky is less expensive than “store bought” and is easy to do in the Masterbuilt Electric Smoker.
• 2.7 lb beef roast; I used bottom round roast
• 1 cup Kentucky bourbon; I used Knob Creek Bourbon
• 1/3 cup brown sugar
• 2 teaspoons pepper
• 1/3 cup soy sauce
• 4 tablespoons Worcestershire
• 4 tablespoons apple cider vinegar
• 4 tablespoons molasses
• ½ teaspoon red pepper flakes
1. Mix all ingredients together in a Ziploc bag or large bowl.
2. Slice the beef roast into thin strips, ¼ or thinner. Also, remove any excess fat.
3. Add the beef strips to the marinade, cover and marinate in the refrigerator for 16 – 24 hours.
4. The next day, remove the beef strips from the marinade and pat dry with paper towels.
5. Heat the Masterbuilt Electric Smoker to 165 degrees F. Add apple wood chips (and continuing adding each 1 hour approximately). Alternatively, use the A-MAZE-N Pellet Smoking Tray with apple pellets. Set the top vent ½ to fully open.
6. Place the beef strips on the racks leaving space between each piece (do not allow the beef strips to touch). You can also string the beef strips on metal skewers and allow the meat to hand from the Masterbuilt racks.
7. After 1 hour pull out the wood tray slightly to allow more air circulation (approximately ¾ inch).
8. Cook until the beef just starts to crack when it is bent. You do not want the beef jerky to break into pieces. Today’s cook took 5 hours.
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Please watch: “Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter”