Smoked Beef Jerky

There are many methods of preparing beef jerky.  I chose to use an old fashioned 

method of smoking and dehydrating.  The way jerky was made before our forefathers had

such items as teriyaki sauce.

The result is a very flavorful meat with less salty taste than regular jerky. 

If you are taking the jerky backpacking, as my husband always does, the salty teriyaki seasoning

is very welcomed, as it helps to replace a lot of the sodium lost while on the trail hiking. 

If just wanting to enjoy the jerky as a snack, or with a beer, this smoked version

will hit the spot.

As Always,

ENJOY!

INGREDIENTS

1 large top sirloin, select one that is very lean, no marbling

salt 

pepper

    Trim the top sirloin of any excess fat around the edges. Slice across the grain in 1/8 inch long slices. Lay slices out flat on wire cooling racks.  Sprinkle HEAVILY with salt and then with pepper, to taste. 

    Place an empty rack on top of seasoned meat and flip over.  Now season other side of sliced meat in the same manner.  

     Prepare the smoker.  Temperature must not exceed 150 degrees.  

Place prepared seasoned meat in the smoker, on their wire racks, and smoke for 3 hours.  Check on temperature periodically to see that you are maintaining an even temperature.

      After meat has smoked for 3 hours, remove and place in a dehydrator.  Following the manufacturers instructions.  Depending on the running temperature of the machine, it could take between 5-10 hours.