Beef Jerky - Carne Asada

This is my crack at making beef jerky - Carne Asada style.  The recipe is a standard home style Carne Asada without the oil.

Ingredients:

• 2 lbs of center cut top sirloin.  1/4" thick.
• 1/3 cup white distilled vinegar
• 1/2 cup soy sauce, not low sodium.
• 1 teaspoon cumin
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1.5 teaspoons oregano
• 2 limes juiced, 4 limes if using key limes
• 4 cloves garlic minced

Cut the steak into 1 1/4" - 1 1/2" strips.  Place them into a 1 gallon freezer bag.  Mix all the above ingredients and put in the bag.  Mix well then place in the fridge over night.  Every hour or two flip the bag and mix the contents.  Keep doing this until your ready to smoke.

Bring up the smoker to about 150 degrees.  Place on a single layer and then cover.

After about an hour.

6-7 hours later I have this.  Fully dehydrated Carne Asada steak jerky.

Came out good but need to work on the seasoning.  Have not been smoking meat for a while and may need to goto back to the basics.  Peppered beef jerky next.  Give it a try and tell me what I did wrong.

:)

My crack at a Smokey Joe Smoker - part 3

I decided to that my smokey joe smoker needed a couple more inches in height. It is far easier to get a 5lb boston butt than a 2-3lb one and I do not have to bring a tape measure into the grocery store. So I picked up 8' of 2"x 1/8" aluminum bar. It was cut in half and bent to a ring using my knee and a jeep frame I have in the garage. I made 2 rings one for the inside and one to sit on the lip. It is pop riveted together and gives me about 2".


With the lid closed.

Pulled pork

 This is really what I wanted to do when I built a smoker out of my little Smokey Joe.  This is about a three pound Boston Butt.  For the rub I just used salt, fresh ground black pepper and minced onion.  Just the basics for the first butt.


The smoke took 6.2 hours to be fully done.  Butt was put into an aluminum tent to rest for about 20 minutes.


It pulled apart real nice and had a well defined smoke ring.

Vinegar Sauce  (make at least 24 hours ahead of time.)
    2 cups apple cider vinegar
    3 tablespoons crushed red pepper
    1 teaspoon pepper
    2 teaspoons salt

Vinegar Coleslaw (make dressing 24 hours ahead.)
    dressing:
        1 cup apple cider vinegar
        3/4 cup vegetable oil
        1 cup sugar
        2 teaspoons dry mustard powder
        1 teaspoon salt
    slaw: (make and add dressing 3 hours before)
        cabbage
        onion
        celery finely chopped

Bacon wrapped meatloaf

So this is the first time I have smoked a meatloaf, also the first time bacon weaving. I made a bacon weave then placed 1 lb of ground beef and pork on it. It was seasoned with dried oregano, garlic salt, black pepper, minced onions, cumin, paprika, kosher salt, allspice, one egg and some water. I placed feta cheese, sliced onion and green olives on the meat.


Roll the meat to a loaf shape with the bacon wrap on the outside.


Wrapped her up and put on the smoker for about 2.5-3 hours at 220.   Yes that is a multimeter I am using for monitoring temperature.


Fully cooked and ready to be sliced open.


Came out pretty good except next time I am going to use less smoke.

Side dish - Pasta salad

Here is a recipe I have been fooling around with for about 15-20 years now.  I really like it and everyone I have served it to compliments me on it.  Sorry no pictures on this one, but trust me it is good.


Pasta salad ingredients:
1 box tricolor pasta
6 ounces hard salami
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives
1 small red onion
1 small zucchini, halved and thinly sliced
1/2 cup green bell pepper
1/2 cup red bell pepper
1/4 cup fresh parsley
1/4 cup Parmesan cheese, grated

Dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1 clove garlic minced
1.5 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes cut into wedges

Cook the pasta according to the package, rinse in cold water and drain.  Place in large bowl and add the salami, cheese, olives, onion, zucchini, peppers, parsley and Parmesan cheese.  In a jar mix the dressing.  Stir well.  Pour over salad.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with tomatoes if you want to.

My crack at a Smokey Joe Smoker - part 2

Today we are going to make something to block the ash from covering the bottom vents.  This is just a strip of aluminum of 1" wide cut from the cookie sheet.


Then a temperature gauge was fitted.  I did not want to put the gauge directly on the hood as the probe would hit the meat.  Thus limiting the size of the food I could smoke.  So going through the home improvement store in the plumbing section I found a copper pipe hanger.  It is a drip bell.  The hanger was drilled out and the gauge fit nicely.


A step drill bit was used to drill a hole in the lid. Masking tape was used to minimize chipping in the porcelain finish.


Then four more holes were drilled to hold the gauge.


And painted with BBQ black spray paint on the outside only.


This is the view from inside the lid.


Next I will show you what it can smoke.

Side dish - Refrigerator pickle recipes

This is a dual post it also on my SW Florida Home Garden blog.  Here are a couple of my refrigerator pickle recipes:

Lazy Jalapeno Pickles

Cucumbers
Jalapenos
Garlic
kosher salt
white vinegar
pickling spice
hot tap water
pint (16 oz) sized mason jars (Ball mason or similar)

1.    Cut cucumbers into chip.
2.    Slice up garlic about 1 large per jar.
3.    Fill with cucumber wedges make it packed.
4.    Put 1/8" slices of jalapeno into jar.  I used 2 large per 3 jars.
6.    Add 1 tsp kosher salt to each jar
7.    Add 1 tsp pickling spice to each jar
8.    Fill each jar 1/2 way with white vinegar.
9.    Fill the rest of the jar to the collar with hot tap water.
10.  Put lid on and put in fridge for a couple weeks at least.

Garlic Dill fridge pickles

Cucumbers
kosher salt
white vinegar
pickling spice
garlic
hot tap water
pint (16 oz) sized mason jars (Ball mason or simular)

1.    Cut cucumbers to 1/4 slices enough to fill the amount of mason jars you want.
2.    Add one and a half cloves of garlic sliced to each jar
3.    Fill with cucumber slices 1/2 way
4.    Add dill, I used alot
5.    Add cucumbers to collar of jar, if not enough use some carrots or cauliflower.
6.    Add 1 tsp kosher salt to each jar
7.    Add 1 pinch pickling spice to each jar
8.    Fill each jar 1/2 way with white vinegar.
9.    Fill the rest of the jar to the collar with hot tap water.
10.  Put lid on and put in fridge for a couple weeks at least.