Smoked Honey Sriracha Beef Jerky Recipe
- Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if yous have any questions almost this.
Honey sriracha beefiness jerky. Kickoff endeavor. (Critiques/tips are welcome)
- Thread in 'Making Jerky' Thread starter Started past mdbannister,
- Showtime appointment
- #1
Starting time, here'south what I'm working with. It's thin-sliced eye of round.
I cutting it into strips from there
I set aside a few pieces that I'm planning to just salt and pepper for my kids, and the residue is getting marinated in a dearest sriracha marinade. I recently tried @waterinholebrew'south recipe for dearest sriracha bacon hasty, and while my salary wasn't near the quality his was, my family unit loved it, and so that inspired me to try making a marinade recipe with beefiness jerky based on that same flavor combo. Hither'southward the marinade recipe that I'm using:
6 tablespoons honey
six tablespoons sriracha
3-five tablespoons scarlet wine vinegar (roughly estimated...sorta... :absurd: I basically added this to make the marinade a flake more than viscous and for a tad more than volume to fully cover the meat)
Added meat and marinade to a Ziploc bag and have it marinating for almost xviii hours before smoking information technology in my MES.
The plan is to smoke at around 170° with the meat hanging from toothpicks in the smoker.
Thoughts?
- #2
- vi,244
- 3,238
- Joined Dec 30, 2016
Did you use any cure #1 in the marinade?
Some will say it is needed, some say it is non. Some say it depends on the procedure, etc.
In the paste I've made sliced hasty without cure using a dehydrator.
For hasty in the oven I added the cure that came with the seasoning pack.
In the future I will be adding some cure for condom sake.
I gauge I don't really have recommendation and I am just basically raising some questions on the jerky process itself lol.
In any example it may be something you want answered and I would recall that at the very least you smoke hot plenty to hit 160F IT on the thin strips of meat to kill whatsoever bacteria and and so lower the temp or vise versa.
Best of luck! :)
- #3
- 553
- 42
- Joined January 17, 2012
- #four
Thanks! I didn't use whatever cure...generally bc I didn't know well-nigh needing it. I did read upwards on it a bit last night, and I call up I'll apply it in the future just to be safe, but I am thinking this batch without information technology should be fine since the meat is sliced so thin, I'm smoking at 170 (as opposed to cooler temps), and the spices in the marinade are pretty salty (and fiery) anyway. If I'chiliad wrong on that, definitely permit me know...I'd rather marinate for an boosted time after adding cure than do something stupid. Haha!Looks proficient!Did you utilize whatever cure #1 in the marinade?
Some will say it is needed, some say information technology is not. Some say information technology depends on the process, etc.
In the paste I've made sliced jerky without cure using a dehydrator.
For jerky in the oven I added the cure that came with the seasoning pack.In the hereafter I will be adding some cure for safety sake.
I guess I don't really have recommendation and I am just basically raising some questions on the jerky procedure itself lol.
In any case it may exist something you lot desire answered and I would retrieve that at the very least you fume hot enough to hitting 160F IT on the sparse strips of meat to kill any bacteria and and so lower the temp or vise versa.
Best of luck! :)
- #5
If I add together cure at present, how long would I need to exit the meat marinating subsequently that?I like the idea, but I question whether the marinade is acidic enough to not use cure.
- #6
- 553
- 42
- Joined Jan 17, 2012
- #7
- 6,244
- 3,238
- Joined Dec 30, 2016
If you added cure now I would think that 12-24 hours would be well enough time for it to completely penetrate.
I've read information technology stated on here that cure reportedly travels at 1/4 inch every 24 hours under normal conditions (not too nigh freezing). And so trusting that info, cure on both sides of your thinly sliced meat should have no problem penetrating completely within 12-24 hours.
Let us know what y'all decide :)
- #8
- 3,242
- 176
- Joined Apr 27, 2012
Looks proficient!Did you employ any cure #1 in the marinade?
Some will say it is needed, some say it is not. Some say it depends on the process, etc.
In the paste I've made sliced jerky without cure using a dehydrator.
For jerky in the oven I added the cure that came with the seasoning pack.In the hereafter I volition be adding some cure for condom sake.
I gauge I don't really have recommendation and I am merely basically raising some questions on the jerky process itself lol.
In any case it may be something you want answered and I would recall that at the very least y'all smoke hot enough to hit 160F IT on the thin strips of meat to kill whatsoever bacteria and so lower the temp or vise versa.
Best of luck! :)
I've made virtually 3 batches of beef hasty simply have never used whatsoever cure. I did buy some pink curing salt (I think it's #one, non sure because I haven't used it yet). What would be a good reason to cure the beef before smoking it? I never worry about the Danger Zone considering of the temp I smoke beef jerky at, which is usually 160°F or so, so it'south up to a prophylactic temp pretty speedily. I store the finished product in a vacuum sealed bag in the fridge when non munching heartily on it.
- #9
- 6,244
- iii,238
- Joined Dec 30, 2016
What would be a practiced reason to cure the beef before smoking it?
Cure is only needed when smoking items at a temp and then low they end upward in the danger zone by the safe rules.
For beefiness I would retrieve beef sausage, perhaps pastrami I'chiliad not sure what temps it is smoked at but it is a cured product anyhow, and whatsoever kind of dried/chipped beef product I remember would also use cure.
That'south virtually all I can remember of. I know sausage for sure you lot would want cure considering of the thickness of the sausage, the low smoking tmep, and the time it takes to cook.
- #10
- 6,909
- 2,304
- Joined Aug 24, 2014
- #11
A couple of things I think I'd do differently next round. i) I'll be using cure on future batches just to be safe and 2) I retrieve adding the vino vinegar to the marinade may have been a mistake. In the future, I may double down on the honey and sriracha if more volume is needed. I also might attempt reducing the marinade in the futurity in a sauce pan before marinating. Thoughts on that?
Right now I'grand too debating making a dear sriracha glaze to hit these with in a couple of hours or so...
- #12
- vi,244
- 3,238
- Joined Dec thirty, 2016
Jerky is in the smoker.A couple of things I think I'd practice differently adjacent round. 1) I'll exist using cure on future batches just to be safe and 2) I think adding the wine vinegar to the marinade may have been a error. In the hereafter, I may double down on the honey and sriracha if more book is needed. I too might endeavor reducing the marinade in the future in a sauce pan earlier marinating. Thoughts on that?
Correct now I'yard also debating making a honey sriracha glaze to striking these with in a couple of hours or and so...
If y'all employ cure in the hereafter add information technology after you cook down your marinade. As DaveOmak would probable point out, cure will break down hands at temps you use to reduce your marinade so add the cure after the marinade has cooled down and simply stir information technology in.
Other than that notation I think you are right on with your time to come plans.
Some other affair to try would be to do a base jerky seasoning then brush on your honey siracha flavor towards the end and see if that approach gives you just equally expert jerky with less hassle. Much like how people doing Ham's just brush all the glaze on at the end rather than trying to incorporate the flavor and glaze the whole fashion through.
Best of luck!
- #13
Cheers! Those are definitely helpful tips!If you use cure in the future add together information technology after you cook down your marinade. Every bit DaveOmak would likely signal out, cure will break downwards easily at temps you use to reduce your marinade so add together the cure afterward the marinade has cooled down and merely stir it in.Other than that note I call up you are correct on with your future plans.
Another affair to try would be to exercise a base jerky seasoning and so castor on your honey siracha flavor towards the terminate and encounter if that approach gives you just equally good jerky with less hassle. Much like how people doing Ham'due south just brush all the glaze on at the end rather than trying to contain the flavor and glaze the whole manner through.Best of luck!
- #14
- #15
It's alright, but the marinade definitely needs piece of work...it lacks salt for sure. Still, I am pleased that the honey and sriracha flavors are both well noted in the jerky. The common salt and pepper (and cilantro) hasty was initially meliorate received past my "critics" (my family unit), but they like both and neither was bad. Just needs some additional work.
- #16
- half dozen,244
- iii,238
- Joined Dec xxx, 2016
- #17
- iv,372
- 1,146
- Joined Dec 13, 2017
How much salt do you think? Maybe merely a shake from a shaker? Or more?
I received a canteen of Sriracha sauce the other 24-hour interval. The wife came home with a two-pack of information technology, and I was shocked.
She whines if I put black pepper on stuff. :dislocated: But one of the bottles is a gift, then the other got gifted to me. :)
So, I'yard actually glad to encounter this mail service. It sounds skillful to me. Honey is a clandestine weapon in my BBQing.
I might 1/two the sauce for some of it. I don't like burnin my natural language, or needing a 12 pack to consume a little jerky. LOL.
- #18
- 3,242
- 176
- Joined Apr 27, 2012
Cheers for the info. And yous know, after 3 tries I'chiliad nonetheless working on perfecting my beef jerky. Simply you mentioned pastrami. I got a food slicer for my birthday so at present pastrami is next on my to-exercise list for smoking. It as well means I can slice my own superlative round for jerky instead of having a butcher do it.Cure is only needed when smoking items at a temp so low they finish upwardly in the danger zone past the safety rules.
For beefiness I would retrieve beef sausage, maybe pastrami I'm not sure what temps it is smoked at simply it is a cured product anyway, and any kind of dried/chipped beef product I recall would also utilize cure.That's about all I tin call back of. I know sausage for certain you would want cure because of the thickness of the sausage, the low smoking tmep, and the time it takes to melt.
- #19
- half dozen,244
- iii,238
- Joined Dec 30, 2016
Cheers for the info. And you know, subsequently 3 tries I'thou still working on perfecting my beef jerky. But you mentioned pastrami. I got a nutrient slicer for my altogether then now pastrami is adjacent on my to-do listing for smoking. It also means I can piece my ain top round for jerky instead of having a butcher do it.
Pastrami is good stuff, and having a good slicer is awesome :)
- #20
- 6,326
- 908
- Joined Jul 3, 2017
I see some sprinkles of stuff on the jerky. What did you put on?
Similar threads
We noticed that you're using an advertizement-blocker, which could cake some critical website features. For the all-time possible site experience please take a moment to disable your AdBlocker.
Source: https://www.smokingmeatforums.com/threads/honey-sriracha-beef-jerky-first-attempt-critiques-tips-are-welcome.270819/
0 Response to "Smoked Honey Sriracha Beef Jerky Recipe"
Postar um comentário