How to Make Smoked Wagyu Jerky

written by

posted on

April 26, 2019

What you'll need:

2 lb minimum of Wagyu round steak or rump roast
Meat slicer
Curing kit (Buy at Runnings, Walmart or online)
Air-tight container for storage
2 Racks for smoking
Access to a smoker!
24 hr minimum for meat to cure

Getting Started:

You'll want to get started on your project 2 days before you plan on smoking. For example, we do our smoking on Saturday mornings, so we prep all the jerky on Thursday night.

Once meat is thawed out, set up your meat slicer (can be done by hand, but is better with an automated slicer for consistency in thickness). You'll want to set the thickness to about 1/2 in, or as desired. Whatever you set it to, it's important to keep it consistent for ease of cooking. Trim your cuts of meat of any excess fat as the fat becomes chewy in the end product if not trimmed.

Once meat is sliced, you'll place it in your air tight container. Apply the curing and seasoning mixture to each layer you place in the container. Sprinkle curing mix onto one side, flip the pieces over and apply to other side as well. Be sure to follow the directions on the curing packet and use the proper amount of seasoning and curing for corresponding amount of meat.

Continue this process until you've processed all the meat. Close your airtight container and leave in the fridge for at least 24 hours to let cure.

After your jerky has marinated and cured for at least 24 hours, you can fire up your smoker! Recommended pellets to use for a pellet smoker are the Hickory, Mesquite, or Pecan pellets- depending on the seasoning you choose.

Turn your smoker up to 200℉. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

VERY IMPORTANT:

Once your jerky is done smoking, return to airtight container and leave in the refrigerator for another 24 hrs before eating. This allows the flavors to settle and integrate for the best results. Enjoy!

Sides Of Beef

Buying A Sides Of Beef Working for Calvin, a farmer, and working at a custom butcher shop, a common question is often asked: "What side of beef am I getting?" For me, this question gets asked because they have purchased 1/4 or smaller. The customer often wants to ensure they get the back half of the beef. They want some excellent homegrown steaks. Although, if you are a griller, you may want the front half. Why is this question still asked? Sometimes, the farmer or butcher will offer the front or the back half when ordering a 1/2 of beef. This makes the question valid. "What side of beef am I getting?" To cut to the chase, when ordering from Calvin, you get beef from the front or forequarter and the back half or hindquarter. Let's get into it. A beef carcass has two matched sides containing the forequarter and the hindquarter. A side of beef is half a carcass, split down the back. Sometimes, beef is sold as a forequarter or hindquarter cut. This means that a side of beef has been cut into two sections, separated between the 12th and 13th ribs. If you are looking for this type of cut, call Calvin. This would be a special order with our butcher. The forequarter contains the following primal sections: chuck, rib, brisket, foreshank, and plate. The hindquarters contain the following primal sections: loin, sirloin, round, flank, and the hind shank. From these primal sections, our desired cuts are made. From the primal cuts, they are further processed into more manageable parts called subprimal. Subprimals are smaller and more cost-effective to handle. Subprimal cuts can also be sold as block or tray-ready. Open the bag, cut it to your liking, and tray it. When ordering from Calvin, you get precisely what you want. You get beef cuts from the forequarter and the hindquarter. Never missing out. Buying directly from a farmer ensures the beef you're consuming was raised in a way that aligns with your values, the marbling you desire, and keeping a small family farm alive. Don't forget the family-owned butcher shop. The total cost of a side of beef can vary greatly depending on where you live, the farmer's practices, and the butchering options you choose. With bulk beef, you pay one price for every pound, whether it's made into ground beef or ribeye's, so while your price may be comparable on ground beef, it's outstanding on steaks and other whole cuts. It's convenient! Having a freezer full of beef that is easily accessible for all your meals. You won't need to compare prices or seek out weekly sales at the grocery store. One order and you are done! My suggestion. Think about order a whole, half or quarter of beef. You will love the variety of cuts you get from both sides.

How to Make Smoked Wagyu Jerky

More from the blog

Sides Of Beef

The Brisket

Cast-Iron Skillets

Connect with us!