Smoke beef jerky is an important step in the production of beef jerky. Put the marinated beef slices into the electric smoker, leaving enough space in the middle of each piece of dried meat to allow hot air to pass through, allowing the meat to be better heated and the water to evaporate more evenly.
There are various raw materials for smoking, such as sawdust, wood flour, tea, sugarcane, rice husk, rice bran, rice, millet, sugar, etc. Place the impregnated raw materials in the smoke generator, and then slowly or incompletely burn to produce smoke. Spraying water on wood sawdust to regain moisture can better control combustion and smoke concentration
Smoking usually takes 5-7 hours, with a temperature controlled within 82 ℃ in beef jerky smoker. Excessive temperatures can make the taste of beef jerky too dry and lack chewiness. During this period, continuous circulation of hot air is used to dry the moisture on the surface of the beef, while thick smoke is used to permeate the smoked taste of the beef.