California Farm Cold Smoked Beef Jerky
Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking.
This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it.
California Farm Cold Smoked Beef Jerky
Cold smoked flank steak makes great, natural beef jerky without salts, preservatives, soy sauce, or meat tenderizers if you have a convection or air fryer oven. The forced air inside the convection oven dries the sliced beef, and the low 140 to 170F degree setting evaporates and dries the meat without over cooking.
This technique shows how thin to slice the cold smoked meat to make a chewy, flavorful jerky that does not turn brittle, and how to flavor it.
Open in Cookpad AppSteps
- 1
Cold smoke the whole piece of beef. Make coal fire on one side of your barbecue, sear steak 2 minutes each side, move to other side of grill. Add hardwood pellets directly on top of hot coals, close barbeque, let smoulder overnight. Make test jerky: next day, make three slices 1/8 th inch thick, and three slices 1/4” thick. Lay aluminum foil down on bottom rack of convection oven, heat to 140F to 170F degrees, lay strips on center rack.
- 2
Determine the cooking time. Dry meat one hour. Push center of each strip with your finger to feel how flexible the jerky is. Dry another hour, repeat flextest. You should begin to notice a difference between the 1/8” and 1/4” slices. Dry another half hour. Teste. Note time. Do not dry meat more than 3 hours. Use sugar and salt rub to taste.
- 3
Now slice the remaining cold smoked flank steak the correct thickness, rub with salt and pepper and dry in convection or air fryer oven. Enjoy.
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