PRO SMOKER PRO-PKC Manuel Du Propriétaire page 14

SMOKEHOUSE RECIPE
BEEF JERKY
Type: Batch Size:
Beef 5 lbs.
Ingredients
● 5 Lbs - Lean Beef
● Jerky Seasoning & Cure
● 1 Cup - Water
Pro's Choice: PS Seasoning
● Cracked Pepper & Garlic Jerky Kit
● Buttery Prime Rib Jerky Kit
● Maple Jalapeno Jerky Kit
Smoking Procedure
1. Preheat smoker to 140°F in Smoke mode with dampers wide open.
2. Place racks of jerky in smoker. Run 2 hours.
3. Fill pan 3/4 full with sawdust and dampen thoroughly with water. Form mixture into a funnel
shape and place on the heating element.
4. Increase temperature to 170°F. Set the dampers to 2/3 closed.
5. Smoke for 3 hours.
6. Carefully remove the sawdust pan from the smoker.
(Pro Tip: Rotating racks at this stage will promote even drying).
7. Set the dampers wide open and run until desired texture (3-5 hrs).
8. Turn smoker off and let it rest in the smoker for 4-5 hours before packaging and storing.
26
Pro Smoker®: Owner's Manual - Pro Classic Smokehouse
Total Time:
24-27 Hours
Preparation
1. Combine jerky seasoning and cure with 1 cup
of water and stir until well combined.
2. Slice beef against the grain, into ¼" to 3/8" slices
(using a meat slicer will give you the best results)
3. Combine the sliced meat and jerky marinade
together in a bowl and mix until meat is well
coated.
4. Place meat in a zip lock bag and refrigerate
for 12 hours.
5. Remove jerky from fridge and lay onto racks in
a single layer (avoid overcrowding for optimal
airflow). Let it rest at room temperature while the
smoker preheats.
6. Line smoker drip tray with new aluminum foil.
FUMOIR CLASSIQUE PRO
LE MANUEL DU
PROPRIÉTAIRE
Modèle#: PRO-PKC
AVERTISSEMENT
Lire le manuel d'instructions avant d'essayer de
Assemblez ou utilisez ce produit.