Trailblazer First smoke - OFG jerky

[NotsoproSmoker]

First time using the trailblazer. Eye of round on sale (BOGO) so made some jerky today. I used the OFG recipe. Set to low smoked for 2.5 hours, the skinnies were done. Left the fatties on for another 30 minutes and then reunited them with the skinnies. Grill and app worked perfectly, I’m very happy with the Rectec Trailblazer. Jerky is better than anything out of my dehydrator.

 

[cookingjnj]

Those look grate! Nice job. Jerky is something I have not attempted yet.

 

[Mike]

Looks great @NotsoproSmoker. Can you post the recipe?

 

[NotsoproSmoker]

Sure found it on the web:

I cut the salt by half...


The Old Fat Guy

Print

OFG Jerky

Ingredients

• lean beef trimmed of fat (eye of the round recommended)
• For each KG of beef
• 15 ml kosher salt
• 10 ml garlic powder
• 10 ml onion powder
• 10 ml ground dried chipotle
• 5 ml coarse pepper
• 10 ml sugar
• 5 ml ground coriander
• 3 grams (2.2 ml) Prague powder #1
• For each pound of beef:
• 1 1/2 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground dried chipotle
• 1/2 teaspoon coarse pepper
• 1 teaspoon ground coriander
• 1/5 teaspoon (0.048 oz) Prague powder #1

Instructions

1. Slice beef to just less than 1/4 inch thick.
2. Spread the beef out on trays in a single layer.
3. Mix the remaining ingredients in an empty spice bottle.
4. Sprinkle 1/2 of the spices over the meat slices.
5. Turn the meat and sprinkle the remaining 1/2 of the spices over the other side of the meat.
6. Put the meat in a non reactive container and scrape any spices off the trays onto the meat.
7. Stir the slices.
8. Cover and refrigerate for 24 to 48 hours, stirring three or four times.
9. Smoke at 200 F or put on racks in a 200 F oven until the meat is dried and leathery but not totally brittle. You can check the internal temperature is over 155 F.

 

[sandyut]

ive been making the OFG a while now. its my av for sure. Usually do it at 180 for 3 hours then kick it to 225 till done - 1 or more hours. i cut the meat on the thicker side.