Friday, October 23, 2009

YAK TRACKS: Smokin' Yak Maple Jerky Recipe!

Thanks to neighbors Jon and Krissa Hammond for this yak jerky recipe.

Mixing up the brine for 2-3 pounds of trimmed meat.

1 cup of maple syrup.

1 cup of water.

2/3 cup of non-iodized salt.

1/3 cup of worcestershire sauce.

1/3 cup of soy sauce.

1 tbsp. of black pepper.

1 tbsp. of cayenne pepper.

Place meat in brine overnight, stirring a few times.

Before smoking, drain meat, place on racks, and let sit at room temperature for 1 hour.

To smoke, warm smoker while meat is warming.

After adding meat, replace woodchips every hour for three hours.

After that replace every two hours.

Total smoking time will be 8-12 hours, depending on how lean the meat is.