Basics of jerky-ing, In this video we will show you two unique jerky recipes crafted by our pitmaster Shane Draper. Walking you every step of the way. Achieve that mouthwatering goodness with Grilla Grills.
- 2 TBS Ancho Chile powder
- 1 TBS Onion Powder
- 1 TBS Garlic Powder
- 1 TBS Black Pepper
- 1 TBS Grilla Beef Rub
- 1-2 cup Honey -optional
- 1/4 cup Worcestershire Sauce
- 1/2 cup Soy Sauce, Tamari or Panzu
- 3 TBS Grilla Beef Rub
- 1 TSP Red Pepper Flake -optional
Makes enough for approximately 2lbs of sliced meat. Meat can be presliced by your butcher. If not using presliced meat then slice against the grain and try to slice into 1⁄8-1⁄4 inch slices. Chilling your meat in the freezer for 15-20min prior to slicing will make slicing easier.
Add all ingredients except Grilla Beef into a bowl and mix. Add mixture to zip-top bag and add beef slices. Marinade 6hrs or overnight. Remove beef from marinade and drain well. Dust with Grilla Beef and Red Pepper Flakes (optional) as you put the slices on the grill. Set grill to 200 degrees and smoke using a strong pellet such as hickory until the slices crack but not break when bent. Doneness is a matter of personal preference though. How long this process takes will be determined by humidity in the air and thickness of beef slices. Start checking and rotating the jerky at about the 2hr mark to ensure even dehydration of the meat. Once done allow jerky to cool and store in an airtight container. If you live in a humid environment consider storing your jerky in the refrigerator.