Pit Boss PLATINUM LAREDO 1000 PB1000PL Instrucciones Y Recetas página 34

PEPPERED SPICY BEEF JERKY
This delicious, protein packed Peppered Spicy Beef Jerky is the perfect
snack for workouts or hangouts! Deeply flavorful and smoky, this recipe
calls for trimmed flank steak. The perfect beginner jerky to conquer
with the help of your smoker! Just be ready for epic, tender bites! Your
post-workout snacks will never be the same.
Makes 4 - 6 Servings
Ingredients:
12 oz bottle Stout or Other Dark Beer
50 g / ¼ c. Brown Sugar
30 ml / 2 tbsp Coarse Black Pepper
60 ml /4 tbsp Garlic Salt
30 ml / 2 tbsp Hot Sauce
15 ml / 1 tbsp Quick Curing Salt
250 ml / 1 c. Soy Sauce
30 ml /2 tbsp Pit Boss® Sweet Heat Rub Seasoning, divided
910 g / 2 lbs Trimmed Flank Steak
50 g / ¼ c. Worcestershire Sauce
Suggested Wood Pellet Flavor: Mesquite Blend
Instructions:
1. In a large mixing bowl, add the dark beer, soy sauce,
Worcestershire sauce, brown sugar, hot sauce, garlic salt, black
pepper, 2 tablespoons of the Sweet Heat seasoning, and quick
curing salt. Whisk well to combine everything, or until the brown
sugar is dissolved. Pour the marinade into a large resealable
plastic bag or large mixing bowl and set aside.
2. Using a sharp knife, trim any fat or connective tissue off the
flank steak. Slice the beef into ¼ inch thick slices against the
grain (this is easiest if the meat is partially frozen).
1. Place the beef slices into the resealable plastic bag, seal
and massage the marinade into the meat. Allow the meat to
marinade in the refrigerator for 24 hours.
2. When you are ready to smoke your jerky, remove the beef from
the marinade and discard the marinade.
3. Fire up your grill and then reduce to low (82-107°C / 180-
225°F).
4. Arrange the meat in a single layer directly on the smoker grate.
Smoke the beef for 4-5 hours, or until the jerky is dry but still
chewy and still bends somewhat.
5. Remove the jerky from the grill with tongs and transfer to a
resealable plastic bag while still warm. Let the jerky rest for 1
hour at room temperature.
6. Squeeze any air out of the resealable plastic bag and refrigerate
the jerky. It will keep for several weeks. Enjoy!
34
BBQ SMOKED TURKEY JERKY
This delicious BBQ Smoked Turkey Jerky is an excellent snack or pick me
up post-workout. Packed with protein and low in fat, this Turkey Jerky
recipe utilizes the turkey breast, so it will be a favorite healthy treat for
you and your friends! Make sure to make extra—seal in an air tight bag
and it can last for weeks in your fridge.
Makes 4 - 6 Servings
Ingredients:
30 ml / 2 tbsp Apple Cider Vinegar
30 ml / 2 tbsp Barbecue Sauce (any kind)
15 ml / 1 tbsp Quick Curing Salt
125 ml / ½ c. Soy Sauce
60 ml /4 tbsp Pit Boss® Sweet Heat Rub Seasoning
910 g / 2 lbs Boneless Skinless Turkey Breast
50 g / ¼ c. Water
Suggested Wood Pellet Flavor: Apple Blend
Instructions:
1. In a large bowl, combine the soy sauce, water, barbecue sauce,
apple cider vinegar, quick curing salt, and 2 tablespoons of the
Sweet Rib Rub. Whisk together until well combined and pour
into a large, resealable plastic bag.
2. Using a sharp knife, slice the turkey into ¼ inch slices with the
grain (this is easier if the meat is partially frozen). Trim off any
fat, skin or connective tissue and discard.
3. Place the turkey slices into the plastic bag, seal, and massage the
marinade into the turkey. Refrigerate for 24 hours.
4. Once the jerky is ready to go, remove the turkey from the
refrigerator, drain the marinade and discard. Pat the turkey dry
with paper towels and sprinkle all sides generously with the
remaining Sweet Rib Rub.
5. Fire up your grill and then reduce to low (82-107°C / 180-
225°F).
6. Place the turkey slices directly onto the smoker grates and
smoke for 2-4 hours, or until the jerky is chewy but still bends
slightly.
7. Transfer the jerky to a resealable plastic bag while the jerky is
still warm and allow it to sit at room temperature for 1 hour.
Squeeze any air from the bag and place in the refrigerator. It will
keep for several weeks.