Since it is only able to reach temperatures of 165 degrees, it means that it may take longer to smoke foods. Keep in mind that you can always adjust these recipes to add your favorite spices. Beef Jerky in a Smoker Recipe. Recommended Products: Smoke Chief Cold Smoke Generator, Smokehouse® Cherry BBQ Pellets Elk tenderloin and backstraps often produce the best steaks around our neck of the woods. 1-pound top round or choice, cut into 1/8-inch strips. This means it is perfect for adding smoky flavor to things like salmon fillets, shell-on shrimp, or infusing smoke into beef jerky before it goes in the dehydrator. The resulting strength makes the Big Chief Smoker a perfect choice for smoking fish or jerky. Calgary, Alberta, Canada T3J 3X4 Tel: 403.264.2641 Once you have the techniques and equipment mastered, the flavor possibilities are endless. Smokehouse Products Big Chief Top Load Smoker. Since the cooking process is the same, you will follow this method for every jerky recipe below. See more ideas about Jerky recipes, Smoked food recipes, Beef jerky. They are easy to move, easy to clean, and they can be cut to fit any smoker or grill tray. As for me I only have Prague powder #1 in my kitchen. It’s even easy to customize a single batch by dividing the base ingredients and adding different flavors. Unlike other companies that attract customers through false advertising, this brand stands true to its advertisement and does exactly as promised. Usually, those types of kitchen gadgets take 24 hours or more to dry out the meat, where the Big Chief Smoker will only take 6-8 hours. This site is also a participant in Clickbanks affiliate programs. You can reduce the time by letting it dry overnight on the racks in your refrigerator.eval(ez_write_tag([[300,250],'pioneersmokehouses_com-leader-1','ezslot_5',121,'0','0'])); Additionally, a marinade can make your meat sticky but can be a great way to prepare an easy teriyaki jerky. When you make a rub, you put your spices in a bowl, mix them up and rub them on your meat. Talk about a … Smoke the jerky accordingly. The thinner the meat is, the less time it will need in the smoker. 2 pounds skirt steak or flank steak, cut into strips. How to make a Pork Loin on a Traeger Pellet Grill. 3900 52nd Ave N.E. In this recipe, you are going to want to cure the meat before rubbing it down to create a base. Click here for our Review of The Little Chief Smoker, why does this website preform so well? The Little Chief Electric Smoker, A Great Product Used By Thousands Of Smoking Enthusiasts Instructions On How To Use A Beef Jerky Smoker Begin by putting your meat in a refrigerator before you begin cutting for at least one hour to make your meat more solid and less squishy since the slices have to be very thin. Red pepper flakeseval(ez_write_tag([[250,250],'pioneersmokehouses_com-large-mobile-banner-1','ezslot_9',123,'0','0'])); ¼ cup Apple cider vinegareval(ez_write_tag([[300,250],'pioneersmokehouses_com-leader-2','ezslot_11',124,'0','0'])); Mix the meat with the marinade and place in the fridge for 8 hours or overnight. Today, we offer a full line of electric smokers, gas smokers, wood chips & chunks, BBQ pellets, wood grilling planks, jerky & sausage supplies, brines & mixes, and a variety of parts & accessories. We like to cut the meat just under a quarter-inch thick. The primary downside to curing is the salt content, and you will taste the salt in cured foods. The cook time for a marinade can be double for most meats because your meats will start wet. For this type of jerky, all you will need to do is marinate it overnight or for at least two days. A Big Chief Smoker comes in two styles, either a top-loading or side loading. The process is much faster than using a dehydrator and adds natural smoked flavor. Jan 18, 2015 - Explore Sam Eunice's board "My big chief smoker" on Pinterest. What to Use Instead of a Wire Grill Brush? Finally, this smoker is beginner-friendly in price and ease of use. So when it came time to dig out some backstraps from the freezer, I wanted to make sure we used our favorite recipe. Some of it seems done for sure but some maybe not? The results between the two are night and day, but making the two can be almost identical. This mixture of ingredients helps to elevate the flavors of this jerky. When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. The difference between marinades and rubs simple, a marinade is wet, and a rub is dry. Before you start anything else, it is always a good idea to make sure all your smoker racks and accessories are clean and ready to use.eval(ez_write_tag([[300,250],'pioneersmokehouses_com-box-4','ezslot_2',118,'0','0'])); You can use many different cuts of meat, but we use top round or bottom round roast, the more fat content, the better. The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F. Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat … by Will from www.jerkyholic.com. The smoking process should take about 6 hours. The Big Chief Smoker comes in at the low end in pricing, making it a great for beginners. Then we will cover Three Ways of Making Jerky in a Big Chief Smoker. If you are going to cure your meat, consider adding your flavoring at the same time by adding your salt to your marinade or rub. For instance, in this recipe, you may want half of the batch mild and the other half spicy; simply add a half teaspoon of cayenne pepper or red pepper flakes and... Butterfly & Smoke Your Thanksgiving Bird This time of year the topic of conversation between my mom and I is always about how we are going to cook our Thanksgiving turkeys, we usually reminisce about the first time I took on cooking the turkey at age twelve. I was hoping to get some tips on proper temp,expected time, amount/type of chips,etc. Season the meat strips with the dry rub and place it in the smoker. bluehost. Once the base is created, cover it in the wet drub and then coat with the dry rub. The wood chunks are BIGGER, CHUNKIER, pieces of wood perfect for grilling and barbecuing. You can place the box over the smoker as an insulator to raise the temperature or buy a manufactured insulator blanket if you require a higher temperature. Slicing Meat for Homemade Jerky. Note: most links in this article are Amazon.com Affiliate links, see Affiliate Disclosure, thank you. Its electric thermostat holds at a very consistent 165 degrees. If you add salt, you have a curing brine, what. Using the smoke could not be easier, plug it in and fill with wood chips. I just smoked a bunch of various sized peices of jerky (venison) for 10 hours. When you are checking your jerky, if you think it might be done, then it is done.