Basics of jerky-ing, In this video we will show you two unique jerky recipes, 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 Rub into a bowl and mix. Add mixture to zip-top bag and add beef slices. Marinate 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.
Dive Into the Taste of Homemade Smoked Jerky
Sadly, many people go through life without ever biting into a piece of homemade grilled jerky. Instead, they think what they buy in the store is the height of jerky-ness. In reality, smoking beef jerky at home results in better flavor and texture compared to store-bought jerky.
With your Silverbac wood pellet smoker grill, you have the opportunity to make your own beef jerky. You could even make jerky out of poultry, too. Chicken jerky? Check. Turkey jerky? You bet. Duck jerky? Be our guest.
If you think that smoked beef jerky has to have the taste and texture of leather, you deserve the treat of making your own. Try our smoked jerky recipe today and give that lesser stuff the boot.
Honor the History of Smoked Meats
As pitmasters, we relish the chance to make the most of meat. After all, beef, venison and other meats have been important parts of the human diet for millennia.
No one quite knows when the first pioneer realized that smoking meat could extend the spoils of a hunt for weeks or months. However, we’re certainly ready to take our aprons off for them in a salute. When you learn how to make jerky in a smoker, you are giving a nod to all your ancestors who relied on smoked meats to survive. You are also engaging in a cooking practice that has stood the test of time.
With our Silverbac and other Grilla Grills products, you’ll have the ability to control the heat and smoke. That means you always get reliable smoked and grilled beef jerky. Keep it all for your clan or divvy it among your friends as the bonafide beef jerky master.
Explore Special Tips to Switch up Your Smoked Jerky
At Grilla Grills, we stand by all our recipes, including this beef jerky one. At the same time, we encourage you to explore ways to make every batch of beef jerky more memorable.
The next time you are ready to fire up your grill and create smoked jerky, try these tips:
Experiment with novel seasonings and flavors. From adding real maple syrup or brown sugar to the mixture to choosing a different type of BBQ rub, you have a world of possibilities at your fingertips. Every time you change an ingredient, your beef jerky will take on fresh overtones.
Try other types of meat or poultry. As we mentioned, you can make smoked jerky out of plenty of meats. Elk or bison, anyone?
Vary how long you keep your grilled jerky in the wood pellet smoker. Everyone has a preferred jerky consistency. As you practice making beef jerky in a smoker, leave the meat for different amounts of time. That way, you can find the sweet spot in terms of toughness and tenderness.
You have never tasted beef jerky until it comes straight from the Grilla!