Smoked Lemon-Pepper Beef Jerky
Equipment
- Smoker (recommended) or food dehydrator
Ingredients
- 1½ to 2 lbs round steak chuck, brisket, or flank steak
- ½ cup pickling salt
- ¼ cup brown sugar
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon grated lemon peel
Instructions
- Preheat the smoker to maintain a temperature between 75°F to 95°F.
- Slice the meat across the grain into ¼-inch thick strips, approximately 3 inches wide and 4 to 6 inches long.
- In a large mixing bowl, combine pickling salt, brown sugar, black pepper, garlic powder, and grated lemon peel until well blended.
- Roll each meat strip in the dry mixture, ensuring even coating.
- Place the coated meat strips in the smoker and allow them to dry for approximately 10 to 12 hours.
Notes & Wine Advice
Wine Advice:
Pair this savory beef jerky with a light red wine such as Pinot Noir or a dry white wine like Sauvignon Blanc. The subtle smokiness and lemon-pepper seasoning will complement the wine’s crisp acidity. Enjoy the delightful combination of flavors!
Nutrition values
Calories: 70 kcal | koolhydraten: 2 g | Eiwitten: 9 g | Vet: 3 g | Suiker: 1 g