Smoked Jerky Buffet Recipe

To make this Smoked Jerky Buffet I tried three recipes that turned out great. The recipes originally came from “Just Jerky” but I did slight modifications on some of them. All these recipes are for 2 pounds of meat strips. I used beef, but I’m sure deer or elk would work just fine. Let the marinade sit for at least 20 minutes before adding the meat. I marinated them all over night, in the fridge for approximately 10 hours. I hit them with 3 hours of Special Blend. I used two arm roast and a funky shaped rump roast. All Angus beef.


Use arm roasts, I prefer Angus beef, but it works with deer or elk as well. Each marinade is enough for 2 pounds of meat.

Teriyaki Jerky:

1 Cup Yoshida’s cooking sauce

1 Tsp minced garlic

½ Tsp salt

½ Tsp freshly ground black pepper

Grandpa’s Jerky:

1 ½ Cup soy sauce

2 Tbsp brown sugar

1 Tsp minced garlic

1 Tsp grated ginger

1 Tsp freshly ground black pepper

Spicy Jerky:

1 Cup soy sauce

2 Tsp hot pepper flakes

1 Tsp smoked paprika

2 Cloves of minced garlic

2 Tsp minced fresh garlic

3 Tbsp real maple syrup


Let the marinate sit for about 20 minutes, before adding the meat.

Marinate them all overnight, in the fridge, for approximately 10 hours.

Into the preheated Bradley, started smoke when the heat recovered back to 150ºF (65.6ºC) and maintained a temp between 165-170ºF (73.9C-76.7ºC) until the jerky was dry but flexible.

Kept the vent open all the way and ran it with no water in the bowl.

Smoke them for 3 hours, using Special Blend Bisquettes.


Special Blend Wood Bisquettes

Specially created to add a distinct flavour to any dish, and pairs well with poultry, fish, seafood, beef, pork, lamb, game, and water fowl.

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