Hickory Smoked Maple Beef Jerky
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This sweet, smokey and slightly spicy jerky is sweetened using natural maple syrup. Then smoked over Hickory wood on the Kamado BBQ at a very low temperature to slowly dry the meat.
When cured, dried and smoked this Kamado Jerky well last for weeks. It’s the perfect meaty snack for any time.
380
g20
minutes8-12
hours3-4
hours11
hours20
minutesThis sweet, smokey and slightly spicy jerky is sweetened using natural maple syrup. Then smoked over Hickory wood on the Kamado BBQ at a very low temperature to slowly dry the meat.
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Ingredients
1 Kg 1 Beef – Silverside, Topside, Eye of Round or any other very lean cut.
(All fat removed. After removing fat, I was left with 850g.)- FOR THE DRY CURE:
1/4 Cup 1/4 Maple Syrup
1/4 Cup 1/4 Worcester Sauce
1 tsp 1 Dried Oregano
1 tsp 1 Freshly Ground Black Pepper
1 tsp 1 Kashmiri Chilli Powder (ancho powder or other mild chilli will do)
1/2 tsp 1/2 Onion Powder
1/2 tsp 1/2 Garlic Powder
21 g 21 Flaky Sea Salt (see notes!)
2.13 g 2.13 Pink Curing Salt #1 (see notes!)
- FOR SMOKING
1 Chunk 1 Hickory Wood (small)
Directions
- Remove all the fat from your joint.
- Freeze meat until slightly firm but not frozen.
- Slice into strips approx 1/8” or 4mm, against the grain.
- Mix with cure and leave in fridge overnight.
- Set BBQ to indirect and heat to 70-80°C or 160-175°F.
- Lay the strips out and smoke over hickory for 3-4 hours.
Fore extra space use a Cooling Rack. - Smoke until nearly all the moisture has been removed from the meat.
- Remove from the smoker and place in an air tight container until peckish.
Notes
- You can calculate your own Salt and Curing salt amounts for your amount of meat by using the calculator at https://eatcuredmeat.com/meat-curing-calculator-tool-equilibrium-curing-brining/
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