Cold smoked jerky

All of my jerky recipes normally ask for putting liquid smoke into the brine. So in an experiment to make something a bit different I am going to brine the entire flank steak then use my cheese cold smoker and cold smoke it for two hours to add in the smoky flavor then slice and dry it. I have never cold smoked meat so this by itself will be something new. It is going to be a different brine also.

4 lbs london broil beef or 4 lbs flank steaks
2 teaspoons black pepper
2 teaspoons paprika powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper, more if you like it hot
2 teaspoons onion powder
1/4 cup soy sauce or 1/4 cup low sodium soy sauce
1/2 cup Worcestershire sauce
1/2 cup Frank’s red-hot sauce

I am using hickory chips in my cold smoker to smoke the meat. 60 minutes per side of the beef, with a refill of the chips at the 60 minute mark.

Skirt steak layed out in a single layer on a cookie sheet in the cold smoker. I am seeing how much smoke flavor I get if I smoke them whole then slice and put in the brine after.

Brining marinade all mixed up and ready to have some sliced meat put in it.

Sliced meat added to the brine. After it is mixed up it is covered in plastic wrap an put in the fridge over night. — Sliced meat added to the brine. After it is mixed up it is covered in plastic wrap and put in the fridge over night.

The meat smelled nice and smokey while I was slicing it up. Hopefully it will retain the smokiness tomorrow when I put it in the drier and finish it up. So far it is very promising. I have a 2nd batch brining also where I used liquid smoke in it. This way I can compare the two.