Dehydrating meat was one of the first methods to preserve it. Although, we no longer have to dry meat to preserve it, many still enjoy the taste and convenience of jerky. And, because the fats have been removed, it’s actually a healthy source of protein.
For a mild, sweet flavor, add apple or cherry woods.
Hickory wood will add a hint of bacon.
Mesquite wood is a traditional smoking wood, but it can be strong. To tone it down, add a little apple or cherry. Blending apple or cherry wood with hickory will help balance out sweet, bacony flavors.
Along the grain of the meat, cut it into 1/4” thick strips. Remove any fat as you slice.
Thoroughly mix all your ingredients and marinate the meat overnight in the fridge.
Preheat your smoker at 165 degrees Fahrenheit. Fill the water pan with water, and add your favorite wood chips.
When your smoker has reached 165 degrees Fahrenheit, add your meat. Either skewer the meat and hang the pieces from a rack, or lay them flat on the racks.
Smoke at 165 degrees Fahrenheit for about 4 -6 hours, or until the meat is firm. If you’re not sure if the jerky is done, take a piece and lightly shake it between your fingers. If it’s floppy or limp, put it back in the smoker and keep checking.