Pit Boss PLATINUM LOCKHART PB2180LK Instrucciones Y Recetas página 36

PEPPERED SPICY BEEF JERKY
This delicious, protein packed Peppered Spicy Beef Jerky is the perfect snack
for workouts or hangouts! Deeply flavorful and smoky, this recipe calls for
trimmed flank steak. The perfect beginner jerky to conquer with the help
of your Pit Boss® Smoker! Just set it, forget it, and be ready for epic, tender
bites! Your post-workout snacks will never be the same.
Makes 4 - 6 Servings
Ingredients:
12 oz bottle Stout or Other Dark Beer
50 g / ¼ c. Brown Sugar
30 ml / 2 tbsp Coarse Black Pepper
60 ml /4 tbsp Garlic Salt
30 ml / 2 tbsp Hot Sauce
15 ml / 1 tbsp Quick Curing Salt
250 ml / 1 c. Soy Sauce
30 ml /2 tbsp Pit Boss® Sweet Heat Rub Seasoning, divided
910 g / 2 lbs Trimmed Flank Steak
50 g / ¼ c. Worcestershire Sauce
Suggested Wood Pellet Flavor: Mesquite Blend
Instructions:
1. In a large mixing bowl, add the dark beer, soy sauce, Worcestershire
sauce, brown sugar, hot sauce, garlic salt, black pepper, 2tablespoons
of the Sweet Heat seasoning, and quick curing salt. Whisk well to
combine everything, or until the brown sugar is dissolved. Pour the
marinade into a large resealable plastic bag or large mixing bowl and
set aside.
2. Using a sharp knife, trim any fat or connective tissue off the flank
steak. Slice the beef into ¼ inch thick slices against the grain (this is
easiest if the meat is partially frozen).
1. Place the beef slices into the resealable plastic bag, seal and massage
the marinade into the meat. Allow the meat to marinade in the
refrigerator for 24 hours.
2. When you are ready to smoke your jerky, remove the beef from the
marinade and discard the marinade.
3. Fire up your Pit Boss Smoker and set the temperature to
200°F. If using a sawdust or charcoal smoker, set it up for
medium low heat.
4. Arrange the meat in a single layer directly on the smoker grate.
Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy
and still bends somewhat.
5. Remove the jerky from the grill with tongs and transfer to a
resealable plastic bag while still warm. Let the jerky rest for 1 hour
at room temperature.
6. Squeeze any air out of the resealable plastic bag and refrigerate the
jerky. It will keep for several weeks. Enjoy!
36
BBQ SMOKED TURKEY JERKY
This delicious BBQ Smoked Turkey Jerky is an excellent snack or pick me up
post-workout. Packed with protein and low in fat, this Turkey Jerky recipe
utilizes the turkey breast, so it will be a favorite healthy treat for you and
your friends! Make sure to make extra—seal in an air tight bag and it can last
for weeks in your fridge.
Makes 4 - 6 Servings
Ingredients:
30 ml / 2 tbsp Apple Cider Vinegar
30 ml / 2 tbsp Barbecue Sauce (any kind)
15 ml / 1 tbsp Quick Curing Salt
125 ml / ½ c. Soy Sauce
60 ml /4 tbsp Pit Boss® Sweet Heat Rub Seasoning
910 g / 2 lbs Boneless Skinless Turkey Breast
50 g / ¼ c. Water
Suggested Wood Pellet Flavor: Apple Blend
Instructions:
1. In a large bowl, combine the soy sauce, water, barbecue sauce, apple
cider vinegar, quick curing salt, and 2 tablespoons of the Sweet Rib
Rub. Whisk together until well combined and pour into a large,
resealable plastic bag.
2. Using a sharp knife, slice the turkey into ¼ inch slices with the grain
(this is easier if the meat is partially frozen). Trim off any fat, skin or
connective tissue and discard.
3. Place the turkey slices into the plastic bag, seal, and massage the
marinade into the turkey. Refrigerate for 24 hours.
4. Once the jerky is ready to go, remove the turkey from the refrigerator,
drain the marinade and discard. Pat the turkey dry with paper towels
and sprinkle all sides generously with the remaining Sweet Rib Rub.
5. Fire up your Pit Boss Smoker and set the temperature to
180°F. If you're using a sawdust or charcoal smoker, set it up
for medium low heat.
6. Place the turkey slices directly onto the smoker grates and smoke for
2-4 hours, or until the jerky is chewy but still bends slightly.
7. Transfer the jerky to a resealable plastic bag while the jerky is still
warm and allow it to sit at room temperature for 1 hour. Squeeze
any air from the bag and place in the refrigerator. It will keep for
several weeks.