Homemade Beef Jerky
Cook Notes
BBQ Used: Kamado Joe Classic III
Cooking Method: Indirect
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Low
Ingredients
1KG Beef Rump (or any other lean roasting joint)
150ml Light Soy Sauce
2 tbsp Worcestershire Sauce
Method
Beef Jerky is best made with a lean cut of beef as we will be cooking at such low temperatures, we won’t be able to render any fat. Put your beef cut into the freezer for an hour or two before you start to slice it so it is partially frozen which makes it much easier to slice. You want your slices to be as thin as possible so make sure you have a sharp knife and take your time.
Mix up your marinade in a zip lock bag and add your slices one or two at a time so the slices are separated as much as possible in the bag. Seal the top and toss the bag around to coat each slice with the marinade then pop the top and remove as much air as possible. Seal the bag again and put it into the fridge to marinade for at least 1-2 hours.
When you are ready to cook, fir up your grill and set it to a temperature of 80-100c. In the Kamado Joe, I added about half a basket of charcoal and a single fire lighter. I immediately built up the SloRoller and added a chunk of whiskey oak wood from Ballygowan Barrels.
Lay out some sheets of paper towel and remove your slices from the bag. Lay them out on the paper towel to dry off as much of the marinade as possible then load them onto your grill.
Close the lid down and let the Jerky smoke for a couple of hours. You can check on it from time to time and remove it when you are happy with the texture and colour. You are looking for a rich mahogany colour and the jerky should have a little bit of flexibility but it should hold under it’s own weight when held horizontally.
