Dec 10, 2000 12,632 0 0. We have been making everything Smokehouse since 1968 when we introduced the first Electric Smoker with the Little Chief. The Little Chief Electric Smoker, A Great Product Used By Thousands Of Smoking Enthusiasts Instructions On How To Use A Beef Jerky Smoker. Place all ingredients in a plastic zipper bag and refrigerate overnight. So I couldn't tell you how many batches of jerky have gone through my Big Chief, but after a few generations, I've gotta guess that it is well into the hundreds. Making Jerky in a Big Chief Smoker is the best way to creating fantastic jerky. If desired, you may do a third pan but it is not necessary. Drain brine and place meat on paper towels. The reason the Big Chief Smoker is perfect for smoking jerky is temperature. After that leave the smoker plugged in but don't use any more pans of wood chips. Combine the garlic powder, onion powder, meat tenderizer, black pepper, ground mustard, soy sauce, Worcestershire sauce, and red wine in a LARGE (non-aluminum) bowl. Plus you get to sit outside, drink beer, and stare at a smoking box all day. The object of making jerky … Home » Recipes » "Little Chief" Beef And Game Jerky Pin It. https://www.projectsmoked.com/best-smoked-beef-jerky-recipe This way of making jerky is as close to how it was done hundreds of years ago. Begin by putting your meat in a refrigerator before you begin cutting for at least one hour to make your meat more solid and less squishy since the slices have to be very thin. The Little Chief Electric Smoker, A Great Product Used By Thousands Of Smoking Enthusiasts Instructions On How To Use A Beef Jerky Smoker Begin by putting your meat in a refrigerator before you begin cutting for at least one hour to make your meat more solid and less squishy since the slices have to be very thin. I called the manufacturer of the Little Chief smoker and was told that the Little Chief (and Big Chief) smokers are temperature regulated to operate at 165-170 degrees in fair weather. Total Carbohydrate Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly. The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F. Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours. After about 45 minutes, pull the flavor pan out and empty the ashes into a safe container. I called the manufacturer of the Little Chief smoker and was told that the Little Chief (and Big Chief) smokers are temperature regulated to operate at 165-170 degrees in fair weather. The object of making jerky is simply to remove the moisture from the meat. You may also hang the meat with skewers from the grill racks (though a little more time consuming). This jerky recipe has been a staple in our family for generations. Sometimes, 8-12 hours in the smoker may be needed. 3.9 g Set up and prepare your Big Chief or Little Chief Electric Smoker. The total time needed will vary with your outside ambient temperature, exact thickness of the meat slices and your desired taste of when they are done. https://www.projectsmoked.com/best-smoked-beef-jerky-recipe Typically we use a dehydrator and the same tried and true recipe, but I decided to try something a little different this time. Smoke in your smoker for 12 to 16 hrs or possibly till jerky has dry out to your liking. This is a very flavorful marinade for beef or game jerky. And that is how smoked venison jerky was born. Page 5 of 34 INTRODUCTION foreword The recipes and information in this book were developed while using the "Little Chief" electric smoker and the five varieties of "Chips 'n Chunks" wood flavor fuels. Place the meat on the grill racks, or better yet, place the meat on the drying screens and then on the grill racks. I wanted to start out simple so I used the basic included recipe..here's what I did. We have found that the key to consistent quality when it comes to this Killer Jerky Recipe is that you need to have consistent, steady heat which is why we always put our faith in the Big Chief and Little Chief smokers. You want a reasonably low temperature when smoking jerky, around 170 degrees is perfect. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. https://www.allrecipes.com/recipe/173876/swens-smokehouse-beef-jerky Please note, comments must be approved before they are published. Place the bowl in the refrigerator and marinate for at least 24 hours, mixing up the meat occasionally during this period (usually 2-3 times). Jan 27, 2008 #15 On the second and last pan O' chips. It's a nice blend of red wine, soy sauce, sugar and salt, with a pepper-onion-garlic zip. They are capable of completely smoking and finishing seafood and jerky, but because of the low temperature, larger cuts of meat MUST be finished in the oven or on the grill. Check the meat occasionally after 3-4 hours. Jerky is generally long, thin strips of meat that have been dried. Use your favorite fuel for smoking. Older Post Fill the flavor pan again with wood chips and place back in the smoker. Newer Post. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker … Print Email "Little Chief" Beef And Game Jerky Recipe. You can store your beef jerky in a zip lock in the refrigerator for quite a while, especially if the kids are eating it as it probably won’t last long anyway. Pat dry. mmmmmm..... rbV5 Lifer. If you want to assist in retaining more heat, try placing our Insulation Blanket (designed specifically for the smokers) over top of the Big Chief or Little Chief once you are done with the wood chips. ... a little liquid smoke marinade, into the converted little chief smoker and then "fish candy" in a couple hours <--- simply awesome...everything about it. Whole Smoked Trout or Kokanee, Wet & Dry Brine, Smoked Roasted Corn Salsa and Tomatillo Salsa Verde, Smoked Deviled Eggs with Smoke Chief or Little Chief, 4-5 teaspoons black pepper (depending on how peppery you want it), 1-1/4 cups soy sauce (or less if you don't want it to salty). Or if we make a large batch, we like to vacuum seal it in smaller packs and freeze them so we can grab some to go whenever we’re headed outdoors. This way of making jerky is as close to how it was done hundreds of years ago. Plus you get to sit outside, drink beer, and stare at a smoking box all day. We usually take some of the venison we harvest and turn it into jerky each fall. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. Typically we use a dehydrator and the same tried and true recipe, but I decided to try something a little different this time. I hope you enjoy this recipe... before everyone else in the family eats it all up! The smoker will give you a consistent temperature of around 165 degrees Fahrenheit. Today, we offer a full line of electric smokers, gas smokers, wood chips & chunks, BBQ pellets, wood grilling planks, jerky & sausage supplies, brines & mixes, and a variety of parts & accessories. Mix thoroughly and add the meat to the bowl. 1 %, or 2 lbs game, sliced 1/4 inch thick. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. Directions: Semi-freeze the meat for slicing. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker or dehydrator, knock yourself out! Once all the grills are loaded with the meat, place them in the Big Chief or Little Chief. Typically, the meat is beef and the traditional method of drying is placing the meat out in the sun. We’re new to this smoking game (kids got Dad a smoker for his birthday), so need to know how long will the beef perky keep and how should it be stored…Thanks!