Cowboy-Style Smoked Beef Jerky
Step into the rugged life of a cowboy with this hearty, Cowboy-Style Smoked Beef Jerky recipe. Originating from the traditions of the American West, this jerky is crafted by marinating lean beef in a robust blend of soy and Worcestershire sauces, infusing it with rich flavors reminiscent of long cattle drives. In the old days, cowboys would utilize the tougher cuts of meat, often from leftover pieces, and cure them using whatever spices they had on hand, hanging them in sunny spots or smoking them for preservation. This recipe employs brisket for its natural toughness, ensuring a satisfying chew that's perfect for snacking on long journeys or as a delightful addition to your lunchbox. With varying options for seasoning and meat cuts, you can enjoy this iconic treat made from deer, buffalo, or even turkey. Whether you’re on a cattle drive or just in your kitchen, savor the tradition and flavor of this smoked jerky, and imagine the open range as you bite into your creation.
N/A
Servings
100
Calories
8
Ingredients
Ingredients
beef brisket
1 (select the flat cut and trim all fat)
soy sauce
1 1/2 cups (none)
Worcestershire sauce
1 1/2 cups (none)
liquid smoke
3-4 teaspoons (none)
seasoning salt
1 tablespoon (none)
ground black pepper
1/2 teaspoon (none)
garlic powder
1/2-1 teaspoon (none)
crushed red pepper flakes
1-2 teaspoons (optional) (none)
Instructions
1
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, seasoning salt, black pepper, garlic powder, and crushed red pepper flakes (if using). Whisk until well blended.
2
If using a whole brisket, carefully cut the flat part from the point half and set aside the point for another dish. Trim all visible fat from the flat section, as it needs to be very lean for the best jerky.
3
For easier slicing, partially freeze the brisket for about 1-2 hours. Once semi-frozen, slice the meat into strips approximately 1/8 inch thick. Adjust the lengths as necessary to fit your dehydrator or oven setup.
4
Add the meat strips to the marinade in the bowl. Using clean hands, massage the marinade into the meat until all pieces are thoroughly coated without any dry spots. Press the meat down to minimize air exposure and allow the marinade to cover each piece.
5
Let the meat marinate in the refrigerator for about 4 hours. During this time, stir the mixture occasionally with clean hands to ensure the meat remains well-coated.
6
Once marinated, place the meat slices in your dehydrator, following the manufacturer's guidelines for drying times and temperatures. If using a gas oven, preheat it to 145°F, placing sheets of foil on the bottom of the oven to catch drippings. Arrange the meat strips directly on the oven rack.
7
Dry the jerky in the dehydrator or oven for 6 to 8 hours. The jerky should be pliable when done; it should bend without breaking.
8
After the jerky has dried, remove it from the dehydrator or oven, and allow it to cool completely before storing it in an airtight container.
Nutrition Information
3
Fat
1.5
Carbs
18.4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recommended cut of meat for Cowboy-Style Smoked Beef Jerky?
The recipe recommends using the flat cut of a beef brisket because of its natural toughness and satisfying chew.
How many calories are in a serving of this beef jerky?
Each serving contains 100 calories.
What is the protein content of the jerky?
This beef jerky is high in protein, providing 18.4 grams per serving.
How thick should I slice the meat for the jerky?
The meat should be sliced into strips approximately 1/8 inch thick.
How long should the meat marinate?
The meat should marinate in the refrigerator for approximately 4 hours.
What temperature should be used if making jerky in a gas oven?
The oven should be preheated to 145°F.
How long does the drying process take?
The jerky typically takes between 6 to 8 hours to dry in a dehydrator or oven.
How do I know when the beef jerky is finished?
The jerky is done when it is pliable and bends without breaking.
What is the best way to slice the meat thinly?
Partially freeze the brisket for 1 to 2 hours to make it easier to slice into thin strips.
Can I use meats other than beef?
Yes, you can use deer, buffalo, or even turkey for this recipe.
What are the primary liquid ingredients in the marinade?
The marinade consists mainly of soy sauce, Worcestershire sauce, and liquid smoke.
Why do I need to trim the fat from the brisket?
All visible fat should be trimmed because the meat needs to be very lean to make the best jerky.
How much fat is in this recipe?
There are 3 grams of fat per serving.
What spices are used for seasoning?
The recipe uses seasoning salt, black pepper, garlic powder, and optional crushed red pepper flakes.
How should the jerky be stored?
After cooling completely, store the jerky in an airtight container.
How many ingredients are required for this recipe?
There are 8 total ingredients required.
Is there any sugar in this jerky?
The recipe data does not list any specific sugar content.
What is the carbohydrate count?
There are 1.5 grams of carbohydrates per serving.
What should I do with the point half of the brisket?
The recipe suggests setting the point half aside for another dish and only using the flat cut for the jerky.
What is the purpose of liquid smoke in this recipe?
Liquid smoke provides a rich, smoky flavor reminiscent of traditional wood-smoking.
How do I prevent the meat from having dry spots during marination?
Massage the marinade into the meat with your hands and press the meat down to minimize air exposure.
Where should I place the meat strips in a gas oven?
Arrange the meat strips directly on the oven rack, with foil on the bottom of the oven to catch drippings.
Can I make this jerky spicy?
Yes, you can add 1 to 2 teaspoons of crushed red pepper flakes to the marinade for extra heat.
What is the historical origin of this jerky style?
It originates from the American West, where cowboys preserved tough cuts of meat during long cattle drives.
Should I stir the meat while it is marinating?
Yes, stir the mixture occasionally while it is in the refrigerator to ensure all pieces remain well-coated.
Does the jerky need to cool before storage?
Yes, allow the jerky to cool completely before placing it in a container.
What amount of soy sauce is used?
The recipe calls for 1 1/2 cups of soy sauce.
Is this jerky suitable for lunchboxes?
Yes, it is described as a perfect addition to a lunchbox or for snacking on long journeys.
What is the texture of the finished product?
The jerky has a hearty, satisfying chew and is pliable enough to bend.
How much garlic powder is used?
The recipe uses 1/2 to 1 teaspoon of garlic powder.