How to Make Beef Jerky on a Champ Chef Pelletgrill
Ride Food How-To: Homemade beefiness hasty on the Camp Chef Woodwind Pellet Grill
In my eyes, cyclists come in two forms. Those who eat to ride, or who ride to swallow. I detect myself solidly in that second category, so it should come every bit no surprise that I was excited to see Camp Chef at Press Camp in Park City. Sharing space with their sister brand, Camelbak, Army camp Chef covers the bases with everything from cast iron melt habiliment, portable camp stoves and pizza ovens, coolers, camping gear, and utensils – essentially everything y'all might demand to chef it up in the outdoors.
Just they as well have outdoor gear that will probable never leave your dorsum k. Things like the new Woodwind premium level electric pellet grill. Camp Chef had one of the Woodwinds going through a constant supply of pellets at Press Campsite and the aromas were impossible to resist. Throughout the week, Brooks from Army camp Chef was turning out hit after hit, but one menu item was a favorite – particularly on the rides.
I'k talking about beef jerky. But non the type of withered shoe leather you lot purchase from the store. This jerky was soft, easily chewable, moist, and well, delicious. It turned out to be the perfect ride food to complement dense energy bars or super sweet gels, so I wanted to figure out how to brand my own. With the assistance of Brooks and Military camp Chef, I institute out the secret – the secret being that information technology'due south really surprisingly easy to brand it yourself, and you lot'll never look at ride food the aforementioned way once again.
How To:
This recipe is assuming that yous have access to an electric pellet grill similar the Camp Chef Woodwind or SmokePro, and in this case, a purse of hickory premium hardwood pellets. You can employ other flavored wood pellets if you'd similar, but I found the Hickory to be a great match to the peppered hasty seasoning.
A word on pellets – in that location are a number of brands out there, and they all look alike, only in my experience, the Camp Chef pellets really practice burn the best. And so far I've tried pellets from Amazon, Traeger, and Army camp Chef, and the Camp Chef pellets seem to burn the most cleanly leaving less ash to fill the inside of the grill that has to be periodically vacuumed out.
Step i: Selecting the meat:
One of the best things about making your own jerky is that you lot can control not just the cut of meat that you utilize, only also the quality likewise as the seasoning level, size and shape, etc. While there are endless options for meats that could be turned into jerky, I went with Brooks' communication and started off with good ol' beef. Brooks suggested that I await for center of round and to have the butcher piece information technology to one/4″, but at least at my local grocers that proved to be hard to find. I'grand sure if I sought out the meliorate butchers in town information technology wouldn't be an issue, merely for the sake of time I ended upwards with some pre-sliced beef round tip. If it'southward more than one/4″, a meat tenderizing mallet works pretty well to flatten it out.
Once the meat is to an ideal thickness, you can either keep and smoke the meat pieces whole, or cut them up prior to smoking. I've done it a few times pre-cut, only Brooks mentioned that smoking information technology whole works well too, and then is less work to flip on the grill. If yous don't pre-cut, you'll have to cut the jerky with pair of scissors when it'south done.
Step 2: Adding the cure and seasoning:
This is where the jerky magic comes in. You'll have to source a jerky cure and seasoning mix. Once again, I took Beck'southward recommendation and went with the How-do-you-do Mountain Pepper Blend. It comes in a package with both the cure and the seasoning with a shaker bottle, and you tin can detect information technology at places like Cabela'southward for less than $8. Inside the box you'll find the cure and the seasoning, and yous mix the two together in the shaker bottle co-ordinate to the instructions. One box will make upward to 15lbs of meat, then a single box will get in.
Once you have the mix prepared, sprinkle it evenly on both sides of the meat. Put in a basin or other storage device, and pop information technology in the refrigerator for at least 24 hours. When it's prepare and the cure has done its piece of work, the meat will announced purplish dark-brown. Don't be alarmed – this is normal.
Information technology'southward working!
Step 3: Smoking the Jerky:
At present you lot get to permit the Camp Chef Woodwind practise its thing. Assuming yous've already broken the grill in properly, and followed the instructions to load the hopper with pellets, information technology'due south as uncomplicated as plugging in the grill and turning the dial to your preferred temperature. In this case, the smoker is assail High Fume which ranges from 200-225°F. The beauty of the Woodwind is that with the electronic hopper, it automatically controls the temperature – no continuing around fussing with calculation wood or removing the lid to endeavor and cool things downward. Simply pick your temp, and yous're done. It's every bit easy as using a conventional oven – but waaay more tasty. In fact, during my last CX race, I got up at 4 a.thou., threw a brisket on the Woodwind, and then went and raced, and came dwelling house to a nearly finished meal (fortunately, my married woman was home to scout it. Y'all shouldn't go out a smoker unattended).
Once the grill has heated upwards, add the jerky to the rack. Camp Chef sellsactual hasty racks which would make this a lot easier, but it is possible to use the standard grate even if you've pre-cut the jerky. It just takes more work. Once the jerky is laid out, close the hat and let smoke for an hour. And so flip. Fume for another hour for two hours max.
At this signal the hasty should be washed and you can remove it from the smoker (remember to plough the smoker to off, and let the cool down cycle commence). I place it on a paper towel to soak up whatever liquid fat on the outside of the jerky, and then popular information technology in a bag and it'due south directly into the fridge.
Depending on your needs, you can either merely use a plastic handbag if information technology will be eaten quickly, or you can apply foodsaver vacuum bags to continue it fresh for quite a bit longer. Honestly, mine has never lasted more than than a few days because anybody who tries it says how expert information technology is, and and then gain to eat a scattering. On a recent bike packing trip, Michael was skeptical, simply after taking the showtime seize with teeth he proceeded to tell me I needed to sell the stuff since it was so much ameliorate than store bought jerky. While I don't retrieve I'll start upward a jerky business anytime soon, I have gotten in the habit of whipping up a batch earlier any long trip or ride. Information technology's only likewise easy to brand, information technology'south quite a bit less expensive than store bought, and the moisture content makes it far more palatable when riding.
Of form, there'due south far more to make on the Woodwind than just beef hasty. In the past, I would break out the propane grill to cook upwards a few steaks or burgers, but I was far from a BBQ enthusiast. That all changed the infinitesimal I took commitment of the Woodwind. Now all I can think nigh is what delicious meal I can throw together that involves some type of meat (or veggies) on the smoker. Plainly, things like ribs, pork shoulder, and brisket while delicious, aren't exactly on a cyclist's race diet. Fortunately, this thing makes unbelievably juicy and flavorful chicken that will help you balance out those non-riding days without getting rid of the flavor.
And this calendar week? Well, I'm ramping up my riding and so that I can eat the full Thanksgiving spread without the guilt – including the turkey that will be smoking away on the Woodwind Thrusday morning. If y'all're wanting to endeavor it out for yourself, there'due south even so fourth dimension to selection one up before Thursday at stores like Field & Stream, and they're even running special pricing for Black Friday on the SmokePro DLX which is the not-quite-as-fancy version of the Woodwind.
campchef.com
Zach Overholt is the Editor in Main of Bikerumor. He has been writing about what'southward new in the cycle earth for 12+ years. Prior to that, Zach spent many years in the back of a bike shop building and repairing nearly every type of bike, while figuring out how to (occasionally) ride them.
Based in Ohio, Zach is now slowly introducing a new generation to cycling and however trying to effigy out how to fit the most rides into a busy schedule every bit a new dad.
Source: https://bikerumor.com/ride-food-homemade-beef-jerky-camp-chef-woodwind-pellet-grill/
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