Thinking about smoking jerky with a kamado-style on the San Francisco peninsula

[markwford]

Greetings, BBQ Brethren! I book marked this site about six months ago and have been referencing it since, but decided to join when googling for some tips to smoke beef jerky on my Vision Grills Classic B kamado smoker.

I'll be doing a couple turkeys in the oven tomorrow to get some tasty Thanksgiving gravy, but there is a 14 lb brisket on the smoker right now. For smoking beef, I like the Lazzari mesquite we can get here locally and I like to think using a bit of California red oak for smoke introduces a bit of Santa Maria style bbq from my native California.

I tend to inject with a mixture of home-made turkey or chicken broth and some dry white wine. I rub on some dijon style mustard and then some of my own rub. My recipe is kind of influenced by Santa Maria and Texas styles, but ended up being the result of an awful lot of (very pleasant) experimentation:

Dry Spice Rub

Makes about 120 g, about 1 cup / ¼ Liter in volume.

Lightly toast in oven until it almost starts to smoke:
· 10 g/1 Tablespoon Black pepper corns, whole
· 10 g/1 Tablespoon White pepper corns, whole
· 10 g/1 Tablespoon Cumin seeds, whole
· 2 g/1 Teaspoon Mustard seeds, whole
· 10 g/1 Tablespoon Celery seeds, whole
· 2 g/1 Tablespoon Oregano

Combine and grind in spice grinder:
· Toasted spices
· 15 g/1 ½ Tablespoon Kosher salt, coarse

Combine in bowl then put in storage container:
· Ground spices
· 4 g/2 Teaspoons Cayenne pepper
· 15 g/2 Tablespoons Chili powder
· 10 g/1 Tablespoon Garlic powder
· 30 g/4 Tablespoons Paprika, sweet

Optional, although I keep it out for diabetic guests and coat meat with molasses before rubbing when I want the sweetness:
· 10 g/1 Tablespoon Sugar
· 10 g/1 Tablespoon Brown sugar

I have been evangelizing European friends in the tao of American BBQ, so I do most of my recipes in metric and what grandma used.

I wish you all bbq that lifts your soul!

Mark

 

[frognot]

Welcome aboard Mark!

 

[BBQ_MAFIA]

Welocme

 

[dwfisk]

Welocme from north Florida.

 

[landarc]

Welcome to the Brethren neighbor

 

[bluetang]

Welcome, come on in, take your shoes off and sit a spell.

 

[Backfirin' BBQ]

Welcome!

 

[IamMadMan]

Welcome aboard Mark, glad to have you as a fellow Brethren here.

Thanks for sharing your dry recipe.

I hope to see you in the Q-Talk forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.

 

[cowgirl]

Your recipe looks tasty, thanks for sharing. Welcome to the forum!

 

[dport7]

I like that recipe, I use some of the ingredients in beef jerky.

Welcome to the board.