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Beef jerky

So I begin my two day process of making my first batch of homemade beef jerky in our Bradley smoker. I’m gonna make two different kinds of sweet and spicy and then just a regular with coarse black pepper. 

As a kid and young adult I was fortunate enough to grow up with a mom who worked in a meat packing plant. She was amazing at making beef jerky,  pepperoni, smokies, sausages so I had lots of time to pick her brain on what recipes she uses and how I would smoke my meat so on so forth. 

The first thing I needed to do was get my meat, again coming from a farm background I’m gracious enough to get a third of the beef ever year from my parents and I have a freezer full of round roast and sirloin roast. I took out four good size roast out of my freezer and let them thaw slightly. 

When cutting my meat I like to cut it while it’s still slightly frozen that way I get nice slices and the meat is easier to work with. 


It is very important to have a very sharp knife if your hand cutting your slices. A slicing machine can also be used however I don’t have one of those yet. 

1/4 inch slices or whatever your preference is. 

My four roast gave me 6 1/2 pounds of meat which will produce both 3 pounds of jerky. Remember you lose 50% weight when dehydrating it.

I marinated my meat for over 24 hours in the refrigerator prior to smoking. 

I smoke my meat in my Bradley smoker making sure none of my slices were touching, which was very important if they’re touching any part that’s touching other meat won’t cook. 


I cooked for the first two hours from 160 Fahrenheit to 170 Fahrenheit and then for the last two hours I added light smoke and brought my temperature up to 175 this gave me a nice consistency of my jerky. 


Your jerky’s consistency should be that it bens without snapping. This was my first time making jerky, I was quite pleased with how well the Bradley smoker performed and how well my jerky came out.

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Bradley Smoker MAGIC

I’m soooo blessed to share my birthday “week” lol…with my amazing husband and for the past ten year we have been celebrating together. 

This year we decided we would combine our birthday funds and purchase a Bradley Smoker. 

We couldn’t be more happy about our decision. We busted this lovely out of the box as soon as we got it home and got it well seasoned.  

Season your smoker for 2 1/2 hours with any kind of wood chips/ pucks prior to using it to smoke any foods

Please insure to follow all the manual instructions when using your Smoker. 

Like kids In a candy store we were eger to use itand not able to decided what to cook first….. so what do you do??? 

COOK IT ALL……..

So what you see here is a market size whole chicken and two racks of baby back ribs.

To season the meat I used a spice blend of garlic powder, seasoning salt, black pepper paprika, sweet paprika, a pinch of thyme, oregano and Rosemary. 

I used about a quarter cup each of garlic powder and seasoning salt.  2 to 3 tablespoons each of black pepper, paprika and sweet paprika followed by about a tablespoon of thyme, oregano and Rosemary. Please keep in mind that this makes quite a bit of seasoning mix.

I had enough seasoning blend to aggressively season all the meat and have leftovers. 

I like to season my meats a good hour or two ahead of time so that the meat has time to absorb all the flavors.

I smoked the meat at 250f with mesquite smoker pucks for 4-5 hours. This allowed the ribs and the chicken to come out nice and tender. 

I did not mop my meat at all during the process with any sort of barbecue sauce. I simply did that as they were resting and they turned out amazing. 

I serve my lovely smoke meats with garlic mashed potatoes and a stirfry of seasonal vegetables. Of course a nice big glass of red wine… 😍

Rest your meat for a good 10 to 15 minutes prior to cutting this will help with tenderness and juiciness


I hope you enjoyed my barbecue blog and our inaugural use of our Bradley smoker. There will be many more recipes to come and many more goodies to share with you thank you

Cheers