Pellet Grill Beef Jerky Recipes

Teriyaki Beef Jerky Hey Grill, Hey

WEBDec 9, 2020 · Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours. Preheat your oven or smoker. …

Rating: 4.9/5(25)
1. Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the ingredients for the marinade. Massage the marinade into the meat and refrigerate for at least 8-12 hours, or up to 24 hours.
2. Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
3. Smoke the marinated meat. Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels. Transfer the strips to the grill grate, jerky rack, or cooling rack and smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy. If you bend your jerky and it breaks, you've cooked it a little too long.
4. Steam the jerky, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. The jerky will last 2 weeks in the fridge.

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Green Chile Beef Jerky Hey Grill, Hey

WEBJan 7, 2021 · Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef …

1. Make the marinade. Combine all ingredients for the green chile lime marinade in a gallon sized zip top bag.
2. Marinate the beef. Add the sliced beef to the marinade and massage to thoroughly coat the beef. Place the bag in the fridge and allow the beef to marinate for 8-24 hours.
3. Preheat the smoker. Preheat your smoker (or oven) to approximately 170-175 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
4. Smoke the jerky. Take the meat out of the marinade and place it directly on the grill grates, jerky rack, or cooling rack and smoke/cook for 2-3 hours or up to 5 hours. Flip the jerky after the first hour, and check to be sure your jerky is drying evenly. You may need to move pieces around on the grates if some are dying faster than others. You are looking for jerky that is firm and still slightly pliable, but not soft and squishy.

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Smoked Top Round Beef Jerky Or Whatever You Do

WEBJul 12, 2020 · Preheat to 180-190°. Thoroughly dry the meat by draining all of the marinade and then laying out on paper towels or clean kitchen …

1. Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before smoking.
2. Remove the bag from the fridge 1 hour prior to cooking.
3. Start up your grill according to factory directions. Preheat to 180-190°.
4. Thoroughly dry the meat by draining all of the marinade and then laying out on paper towels or clean kitchen towels.

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