JERKY




JAMAICAN JERK
is one of my favorite seasonings and I often visit the Jamaican eateries in my city ordering their Jerk chicken, pork, shrimp and more. Well, my family wanted barbeque chicken and I took the opportunity to make chicken the way they like it, with Kansas City Kryptonite and also to make my version of Jerk Chicken, Coke-a-Cola Jerk Chicken to be exact. Below you will find the recipe on how I prepared, cooked and sauced the soda inspired island favorite.
INFO:
Prep Time: 30 minutes
Cook Time 2 to 3 hours (depending on how well you like your chicken cooked)
Smoker Temp: 225
Meat Finish Temp: 165
Preferred Wood: Cherry
NEEDED ITEMS:
Brine: (recipe below)
Chicken Thighs 10 to 12 (make sure to remove any excess fat)
Dry Jerk Seasoning
Wet Jerk Seasoning
Coca Cola (not Pepsi)
Coke-a-Cola Jerk Barbeque Sauce (recipe below)
Chicken
Brine Recipe:
2 Gallons of warm water
2 Cups Kosher Salt
1 Cup Dark Brown Sugar
2 Tbsp Dry Jerk Season
Ice cubes
Combine salt and sugar in water and stir until dissolved. Once salt and sugar are dissolved add the dry jerk seasoning and stir until mixed well. Add ice cubes to make the water cold and stir. Place chicken in a large enough container to hold all pieces and the brine, allowing the brine to completely cover the chicken. Place in fridge and allow to sit at least 6hrs. I prefer 12hrs.
After brining rinse throughly in cold water and pat each piece dry with paper towel. Season each piece of chicken on both sides with the Dry Jerk Seasoning, place in a ziplock bag and place back in the fridge for at least 2hrs. I prefer 6hrs.
Cook:
I used my Brinkman Trailmaster Limited Edition, which is an offset smoker because it offered me more cooking space seeing I was cooking chicken 2 different ways and I made burgers as well. I cooked the chicken at 225 for about 3hrs. I used Kingsford Competition Briquets as it’s said you can use less, they burn hotter for a longer period of time and I wanted to test them out. They seem to work as advertised. I also used Cherry Wood Chunks, if you can’t find them in your area try Amazon. Make sure you use chunks as the chips burn up too fast. I add 3 nice size chunks at the start of the cook and add 2 more about 45 minutes into the cook.
While the chicken is cooking I prepare my Coke-a-Cola Jerk Barbeque Sauce.
Coke-a-Cola Jerk Sauce Recipe:
3 Cups Coca Cola
1.5 Cups Ketchup
3 Tsp Wet Jerk Seasoning
Water 6oz
In a non-reactive pot combine everything except water and whisk to mix. Bring to a boil and then reduce heat to medium low and allow it to simmer. Allow this to reduce to about half (20 to 30 minutes), add as much water as needed to get the sauce to your desired thickness. I personally like this to be a bit thin. Allow to cool and brush chicken with sauce on both sides the last 30 to 45 minutes of cook time. Use extra sauce as a dipping sauce for the chicken. This sauce can be placed in a clean jar and placed in the fridge for up to 4 months.
This is great with grilled pineapple and mangos!

HOMEMADE BEEF JERKY
4 lbs. London broil beef or 4 lbs. flank steaks
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1 teaspoon liquid smoke
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank's red hot sauce
1. Trim all fat off meat.
2. Cut steak in to 4 inch strips.
3. The steak should be about 1/2 inch thick.
4. It's easier to cut meat partially frozen.
5. Pound meat lightly, you don't want it too thin.
6. Add all ingredients in a large bowl.
7. Mix well.
8. Cover and refrigerate overnight (8 hrs.).
9. Line cookie sheets with tin foil.
10. Place steak strips on sheets, don't overlap meat.
11. Set oven at lowest temperature. (150-175°F).
12. Bake six hours, turning after three hours.
13. Jerky is done when meat is dried out, depending on your oven.
14. Worth the wait!

MILD JERKY
This recipe is for 5 pounds venison / beef.
2 Tablespoons of Tender Quick®
1 teaspoon seasoned salt
1/4 cup of soy sauce
1/4 cup teriyaki sauce
1/4 cup of brown sugar
4 Tablespoons of Worcestershire sauce
1 teaspoon of fine grind black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison / beef.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.
Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

JERKY
Started with Alton brown's marinade.
1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Beef is sliced in sticks, rather than steak like slices.
i add in other items I have on hand. Changes depending on what I have, usually honey, something sweet or hot,etc. I used to use liquid smoke as well, but with cold smoking I don't anymore. I let sit for at least 8 hours. Then pull them and let them air dry on a rackin the fridge. Then I cold smoke for an hour or two. Then move to a dehydrator to finish. When testing, pull a stick of jerky, and let it cool. Once cool. Bend it in half and it pliable, with white lines running though it. I store in a mason jar and use my foodsaver to remove the air.
I would suggest buying a jerky kit from The Sausage Maker. or a Hi Mountain kit available through most sporting goods stores. These have the seasoning and the cure in proper proportions and are almost fool-proof for the beginner. This will let you safely learn the basics as you order in the components to make it yourself the next time.
Making Jerky is really easy and you don't need a dehydrator to make great jerky, a low temp in the smoker is all that you need, that way you get smoked meat flavor without having to use the dreadful liquid smoke. The cure (Morton Tender Quick) is important to prevent food borne illnesses.
If you have never made jerky before, I advocate the use of Tender Quick® to avoid mistakes in weighing the products.
I use a whole eye of round beef roast, trim of what little fat is there and run it through the deli slicer (or by hand). Marinate and cure overnight then lay on racks to dry until tacky. I smoke for 2 hours with cold smoke then raise the smoker to 110 until it is dry.
The finished product should not be stiff but not break when folded in half. When folding it should create a distinct white line where it was folded without breaking in half

CRACKED BLACK PEPPER JERKY
This recipe is for 5 pounds venison / beef.
cracked black pepper is sprinkled on before drying. Coarse ground black pepper can be used in place of cracked pepper.
1 cup of Worcestershire sauce
1/4 cup of soy sauce
1 teaspoons of seasoned salt
3 Tablespoons of coarse grind black pepper
1 Tablespoon garlic powder
1 Tablespoon of onion powder
2 Tablespoons of Morton® Tender Quick® curing mix
Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.
Season with cracked or coarse ground black pepper if desired before smoking.
Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

HOT AND SWEET JERKY
makes enough marinade for five pounds of sliced venison / beef.
1 cup of soy sauce
1/2 cup of brown sugar
1/4 cup of molasses
1/4 cup of Worcestershire sauce
2 Tablespoons of garlic powder
2 Tablespoons of onion powder
1 teaspoon of celery salt
1 Tablespoon of red pepper flakes
1 Tablespoon of coarse grind black pepper
2 Tablespoons of Morton® Tender Quick®
1/2 teaspoon of powdered cayenne pepper
Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.

Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

HONEY BARBECUE JERKY
This recipe is for 5 pounds venison / beef.
2 teaspoon coarse grind black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 Tablespoon onion powder
1 cup apple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup honey
2 Tablespoons Morton® Tender Quick®
1/2 cup barbecue sauce
Make sure that the sugar and salt are completely dissolved before pouring the marinade over the venison.
Marinate at least one day or and up to two days. Remove from marinade and let air dry on racks until "Tacky" to the touch.
Cold smoke for 1-2 hours (no heat), then raise smoker temperature to 100° to 110° and smoke until dry but slightly pliable.

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