Shawn W
TVWBB Emerald Member
Got my hands on a Bradley digital electric smoker to try out for a while. I think the first thing I want to make is jerky, want to try it this week.
Found this recipe by David Lohrentz and I think the brine cure with salt and pink salt is the way I want to go.
It states 24-48 hours soak ... seems kinda long for 1/4" sliced meat .... wouldn't 12 hours be plenty?
Which cut of beef to use? ... I've heard everything from rib-eye, flank, about every 'round' there is, sirloin ... trim fat/don't worry about it. I think if I fridge the end product and smoke it at 150ºF some fat might actually be tasty and I'm leaning towards using flank steak cut across the grain.
Found this recipe by David Lohrentz and I think the brine cure with salt and pink salt is the way I want to go.
It states 24-48 hours soak ... seems kinda long for 1/4" sliced meat .... wouldn't 12 hours be plenty?
Which cut of beef to use? ... I've heard everything from rib-eye, flank, about every 'round' there is, sirloin ... trim fat/don't worry about it. I think if I fridge the end product and smoke it at 150ºF some fat might actually be tasty and I'm leaning towards using flank steak cut across the grain.