Wondering what to get your Dad for Father's Day? We were too until we came across this article by Epicurious.com: 12 D.I.Y. Kits For Every Type of Dad. It was there that we found our Original Jerky Kit. We don't know about you, but all of our dads love jerky, so we decided to offer 15% off our D.I.Y. Dad-friendly Original Jerky Kit for Father's Day at our online store, WestonSupply.com (offer only valid through Father's Day - June 19th 2011).
All this talk about jerky made us hungry so we decided to make some and share our recipe too - Feel free to print it and give it to Dad as a Father's Day Card (detailed recipe below card).
Complete Smoked Jerky Recipe
Ingredients
3 pounds beef or venison steak
2 tablespoon Worcestershire sauce
1/2 cup red wine vinegar
1/4 cup brown sugar
1 cup ketchup
1/4 teaspoon cracked black pepper
1 teaspoon onion powder
1 teaspoon salt
2 teaspoon dry mustard
A dash hot pepper sauce
1 cup hickory smoking chips
How To Make Our Smoked Jerky Recipe
Once marinated, run the steak through a Weston Meat Grinder, first through a coarse grinding plate, then a medium, and finally, a fine.
Preheat your Weston Smoker to 145 to 155 degrees F and soak the wood chips in warm water.
Next, load the Weston Jerky Gun with the freshly ground meat using the funnel included, then push the meat as far down as it will go without leaking by applying pressure to the stomper inside of the Jerky Gun tube. Attach the tube to the Jerky Gun handle and dispense the meat onto foil-covered Smoker racks.
Fill the water bowl and wood chip box to your Weston Smoker and replace. Smoke the jerky for an hour* or until it's to temperature. The jerky should be somewhat chewy (but not too chewy) and bend without breaking.
* Smoking times vary greatly depending on many factors. This recipe can take up to 6 hours in the smoker. However, because your jerky will be very thin, it can easily be over-smoked. Check on your jerky after an hour initially and then, if needed, continue to check on it in half hour increments after that. Jerky should be completely dry without being crispy. Also be sure to replenish the wood chip box and water bowl as needed.
