How to Make Smoked Beef Jerky in the Alto-Shaam CTP Oven

Utilize the smoking and dehydrating feature in a two step process for cold smoked beef jerky!

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How to Make Smoked Beef Jerky in the Alto-Shaam CTP Oven Recipe
10 Steps
Ingredients
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1
Cut up flank steak and remove excess fat.

Cut up flank steak and remove excess fat.

2
Coat flank steak with dry rub and place into the cooler for 24 hours.

Coat flank steak with dry rub and place into the cooler for 24 hours.

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3
Soak wood chips for a minimum of 10 minutes.

Soak wood chips for a minimum of 10 minutes.

4
Place wood chips into the CTP smoker box and attach inside the oven.

Place wood chips into the CTP smoker box and attach inside the oven.

5
Put ice into a pan and slide it on the racks or on the wire shelf directly above the smoker box.

Put ice into a pan and slide it on the racks or on the wire shelf directly above the smoker box.

6
Lay refrigerated flank steak onto an icing rack.

Lay refrigerated flank steak onto an icing rack.

7
Cold smoke for 1 hour 15 minutes.

Cold smoke for 1 hour 15 minutes.

8
When ready, remove smoker box and ice tray if planning to dehydrate right away.

When ready, remove smoker box and ice tray if planning to dehydrate right away.

9
Dehydrate at 140F (60C) using the dehydrate mode for 25-27 hours.

Dehydrate at 140F (60C) using the dehydrate mode for 25-27 hours.

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