The first thing most folks want to do with a new vertical propane smoker is smoke jerky. Beef jerky is a popular snack and one requirement for my travel bag on a road trip. Once you get the foundations down, it is a strategy you can use with other meats. Growing up in the mountains of rural Pennsylvania , a state that loves deer hunting, I developed a a hot spot for deer jerky, a hillbilly delicacy.
But start with beef, because that is the simplest to find, you don’t have to kill it yourself, and if you ruin it , you can go out and buy more. Jerked meat is made of strips of meat salted and dried. Originally, it was cured out in the sun, and later in ovens. By using a vertical propane smoker, you can add a amazing mesquite or hickory smoke to your jerky.
First, take the beef and cut it across the grain into strips about a quarter-inch thick. Then trim the fat off . It’s key in a vertical smoker because fat can extend the time needed to dry . It’s more important if you eventually would like to graduate to curing in the sun because fat spoils pretty fast . One shortcut is to get a lean cut, like sirloin tips. Keep an eye on the cost of the cut, however. It is tough to justify a pound of jerky that cost $30.
After some experience , you can try all kinds of spices and marinades (teriyaki beef jerky is a personal favorite when venison is not readily available) to liven up your jerky. The first time , however, just use old fashioned pepper and salt .
In your vertical propane smoker you will want to begin with a bit of smoke from your wood chips at first. Since the strips are thin, you can get a good smoky taste in just a few hours. You should also keep it at a lower temperature, between 145 and 150 degrees. Then let it dry. It can take 12 hours, depending on temperature, humidity , and the cut of meat. Using a charcoal vertical smoker for longer than 12 hours is difficult (and dangerous if you let it burn while you sleep), so for longer smokes, use gas or electric smokers. You can introduce the wood chips for the last two or three hours.
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