Home-smoking jerky gives you control over what goes into the meat.
In the ancient world, smoked meats were a staple of winter diets. Smoking dries the meat to prevent molding and bacterial growth while also infusing the meat with flavor. This early jerky was an important source of protein before the invention of refrigeration.
Though there's no modern need to preserve meat for winter, jerky is a favorite snack. You can carry it easily on road trips or take it camping. Making your own jerky eliminates a lot of the sodium and preservatives found in commercial versions. Plus, homemade smokers cost less than $50 on average.
Instructions
1. Turn the trash can on its side. Place the edge of your chisel against the side of the trash can about 2 inches from the bottom. Tap it sharply with a rubber mallet, making a vertical slit. Turn the chisel and make a second slit, forming a plus sign.
2. Push the edges of your metal plus sign inward, creating a hole in the side of your trash can. Turn the can upright and set your hotplate in the bottom. Pass the cord for the plate through the hole you just made.
3. Fill a steel pie tin with three or four fist-sized hickory wood chips. You may use other hardwood chips if you like; hickory is one of the more popular flavors.
4. Set the pie tin on top of the hot plate. Fit a round baking rack into your trash can. The tapered sides of the can should hold the rack in place. Simply lower the rack until it sticks in place.
5. Tap two holes into your trash can lid, just as you did in the side of the can. This lets out excess heat and smoke. Your smoker is ready for use.
Tips Warnings
Slice jerky meat very thinly; 1/4 to 1/8 inch should work well.
Making totally dried jerky takes up to 12 hours. Set the smoker to work all day or all night in a well-ventilated area free of flammable objects.
Never re-purpose a trashcan for your smoker if it was used to hold garbage or toxic items. Purchase a new trashcan for the safest results.
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