Camp Chef Smoke Vault Hawaiian Jerky recipe
Jerky, in my house is a comfort food. I try to keep some available for those quick snacks my boys are always requesting. Originally I made my jerky in a dehydrator in the house, as I have shared before, not a favorable experience to Mrs Outdoor Cook. My new smoker of choice has been the Camp Chef Smoke Vault, a perfect choice for large quantities of beef jerky, smoked to perfection.
The 18″ Camp Chef Smoke Vault gives me plenty of rack space to add my jerky, plus adds the extra dimension of smoke that a normal dehydrator will not have. Temperature control is a snap, just set it to low and forget about it, a constant 200 degrees for as many hours as needed. If you want the temp lower, just open the vents or crack the door open a bit to adjust.
I like to add smoking chips to my jerky recipe for the first hour, adds great flavor and coloring (dark mahogany). Fruit woods are a good choice but stronger woods such as hickory and mesquite can be used also, just limit the exposure time so you do not overwhelm the flavor of the jerky your making.
These recipes are from my “100 Classic Jerky Recipes” cookbook.
A couple of additional tips I can offer:
- Place meat in the freezer for a hour to make slicing easier.
- Generally speaking, the leaner the meat, the better is your jerky. Remove all visible fat.
- For old fashioned jerky, cut strips along the grain.
- Keep your jerky strips as uniform in size as possible for even drying.
- Flank steak, skirt steak and London broil, are all good meat cuts for making jerky.
Hawaiian Jerky recipe
1 pound lean meat, thinly sliced
1 tsp salt
1 tsp ground ginger
1 tbs brown sugar
1/4 tsp pepper
1/8 tsp cayenne pepper
1 clove crushed garlic
1/4 c pineapple juice
1/4 c soy sauce
1 can crushed pineapple – optional
Cherry smoking chips
Combine all ingredients except meat in a 1 gal zip bag, mix well. Add meat, coating all pieces. Seal zip bag, removing as much air as possible. Refrigerate 6 – 12 hours.
Camp Chef Smoke vault set to low, add chips and smoke for 3 hours. You can use light or dark soy sauce for this jerky recipe. I used dark soy sauce.
Here is a quick and easy venison jerky recipe for all those deer hunters out there:
Venison Jerky
1 – 1/2 pds deer meat, 1/8 thick strips
1/2 tsp salt
1/3 tsp black pepper
1 tsp accent
1 tsp onion powder
1/4 Worcestershire sauce
1/4 c soy sauce
Combine all ingredients except meat in a 1 gal zip bag, mix well. Add meat, coating all pieces. Seal zip bag, removing as much air as possible. Refrigerate 6 – 12 hours.
Camp Chef Smoke vault set to low, add chips and smoke for 3 hours. You can use light or dark soy sauce for this jerky recipe.
Jerky is easy and tasty, you can make jerky from many types of meat including Turkey. It store well, tastes great and is extremely easy to make. Your local butcher or meat counter will be happy to slice your jerky meat for you if you ask, saving you even more time and many of the marinade ingredients are already in your pantry.
Give the Camp Chef Smoke Vault a try, it works great and produces amazing tasting smoked food in a small space with almost no effort.
