Tag: meat seasoning

Beef Jerky Using Smoker Grill

Ingredients:

– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper

1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.

Spicy Barbecue Sauce Recipe

Makes About 8 pints

  • 12 pounds of tomatoes
  • 1 cups chopped celery1 cups chopped onions
  • 3/4 cup chopped seeded green bell peppers
  • 2 jalapeno (for hotter use serrano or tobasco) peppers, seeded and chopped
  • 1/2 t. black pepper – fresh ground is better
  • 1 1/4 cups apple cider vinegar
  • 3/4 cup brown sugar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon kosher or pickling salt
  • 1/4 teaspoon red pepper flakes

Preparation:

  • Prepare 8 pint (or 16-1/2 pint) jars, lids, and rings
  • Sterilize the jars and keep them in the hot water till time for processing
  • Make sure to fill a water bath canner and get the water to a simmer
  • Core the tomatoes  and strain the pulp through a fine mesh strainer
  • Cut all the vegetables and measure out spices
  • Set aside

Cooking:

  • In a large stainless steel saucepan, combine tomatoes, celery, onions, green peppers and hot peppers
  • Bring to a boil over high heat, stirring frequently
  • Reduce heat, cover and boil gently until vegetables soften, about 30 minutes
  • Working in batches, transfer mixture to a blender or food processor fitted with a metal blade and puree until smooth
  • Return pot to heat and low boil, stirring occasionally, until the sauce reduces by half, about 45 minutes
  • Add vinegar, brown sugar, garlic, and spices to the tomatoes
  • Increase heat to medium and boil gently, stirring frequently, for about 20 minutes
  • Using the process before in batches you will again blend till smooth, return to the heat until its the consistancy of a commercial barbecue sauce, about 1 hour

Filling the jars:

  • On a dish towel place your hot jars and using a funnel fill each jar
  • Leave 1/2” headspace
  • Remove air bubbles and refill to the 1/2″ headspace if needed
  • Taking a clean papertowel and wipe the rims
  • Extract the lids from the hot water and place them on jar rims using tongs
  • Add the rings to each of the jars and finger tighten

Processing:

  • Make sure a rack is on the bottom of the canner and place the jars in the water bath
  • Make sure the water covers the jars by an inch or two
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling
  • Once the water has come to a boil start a timer for 35 minutes
  • When the 35 minutes are up, remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool

The Rub

I like Lefty’s Fish and Chicken Mix which is also great with pork.  There are a couple ways of using it.  You can mix it with water to make the meat moist. Then you can roll the moistened meat right into the Lefty’s mix.  Alternately, you can simply pat the Lefty’s seasoning right on the meat.  You get a lot of it in a reasonably priced, resealable bag. I don’t really consider Lefty’s a rub, but it is good and way to very lightly bread your meat. It can be used in baking, frying, and grilling your meats.

Lefty’s seasoning Ingredients (on the package)

  • Wheat Flour
  • Corn Flour
  • Salt
  • Dehydrated Onion
  • Dehydrated Garlic
  • MSG
  • Lemon Juice Powder
  • Corn Starch
  • Paprika
  • Cayenne
  • Other (unspecified) spices

But, if you want to create your own rub, I have a list of possible ingredients that you can experiment with and a couple of rub recipes to get you started.

Dry Rub Possible Ingredient List

  • Paprika
  • Dry Mustard
  • Chili Powder
  • Black Pepper
  • Unrefined Salt
  • Cayenne
  • Coriander
  • Cumin
  • Dried Lemon/Lime Zest
  • Brown Sugar
  • Sage
  • Thyme
  • Oregano

Paprika is the base for the majority of dry rubs. Many use an equal amount of 10 different spices (from above list). Here is a basic dry rub recipe:

  • 3 parts paprika
  • 1 part cayenne pepper
  • 1 part onion powder
  • 1 part black pepper
  • 1 part unrefined salt
  • 1 part sage
  • 1 part lemon pepper
  • 1 part dried lemon zest

TIPS:

  • Adjust the cayenne for heat/spiciness.
  • Paprika and ground black pepper will take the rub closer to blackening.
  • The longer the rub has in contact with the meat the more flavors will mix with it.
  • The best way to get a crispy crust is to make sure the cooking surface it hot.
  • Cook it for several minutes on the hot heat. Then turn it down. The hot heat will sear the rub into the meat quickly.

Alternate Rub Recipe (1-/12 cup yield):

  • 1/2 Cup Paprika
  • 1/2 Cup Brown Sugar
  • 1/4 Unrefined Salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon celery salt
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons mustard powder
  • 1 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper (adjust for heat)

Wet Rub

Generally speaking, a wet rub is a dry rub with something moist added to it. Water is the initial additive. However, honey, lime juice, bourbon, beer, soy sauce, and/or vinegar can be added to taste according to your taste. The wet rub can be basted on as the meat cooks or it can be used as a marinade and used as a baste after the meat marinates in it. Marinating essentially has some of the same effect that a brining solution. The meat become moister and the spices move into the meat along with that moisture.

Also read: Pork Rub