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Beef, Jerky Style
- lean meat
- salt
- pepper
- worchestershire
- celery seed
Slice lean meat into 1/4" strips. Marinate overnight in salt, pepper, worchestershire and celery seed mix. Dry thoroughly on paper towel before putting in smoker. This is the most important step, as making jerky requires dehydrating the meat. The wetter it is to start, the longer the process will take. Smoke on high for about 15 miuntes, then reduce heat to Low until meat is completely dry, about 12 hours. Remove juices that accumulate in the drip pan.
Note: this is called "jerky style" because making true jerky is difficult for the Old Smokey Electric Smoker, which tends to keep things moist, not dry them out.
