The Masterbuilt Gravity Series 1050 grill/smoker is a perfect tool for low-temperature smoking. I setup the 1050 to run at 155°F for this 8-hour smoking session on a batch of beef jerky.
I cut up a 3-lb top round roast and marinated it in my jerky cure for about 24 hours. Here’s the recipe for my cure:
½ tsp garlic powder
¼ tsp Prague Powder #1
½ tsp ground black pepper
¼ tsp ground coriander
1 ½ tsp sugar
¼ tsp onion powder
½ cup soy sauce
This recipe is for ONE POUND of beef. I tripled this recipe for THIS session. Scale the recipe as needed. You can feel free to omit the Prague Powder #1 pink curing salt if you wish. If you do that you must keep the jerky refrigerated or frozen for storage.
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