Thinly-slice the sirloin into 1/16- 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender). The butchers working behind the meat counters at most grocery stores will also do this for you if you ask. If you are slicing it yourself, pop the steak into the freezer for 15-30 minutes before slicing so that it is easier to slice.
Transfer the strips of steak to a large zip-top bag or a big mixing bowl you can seal tightly
In a separate small mixing bowl, whisk together the remaining ingredients until combined. Pour the mixture into the ziptop bag or bowl with the steak, seal the bag or bowl, and toss until the steak is evenly coated
Refrigerate for at least 24 hours. Some people say 3-4 hours is fine, but more time is the difference between good and GREAT jerky.
Use 100% Hickory pellets and heat grill to 200°F.
Lay the strips out in a single layer on the grill and stack on a cooling rack (the type of rack that you would use for cooling muffin or cookies) Smoke until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours (Cooking times will vary based on the thickness of your meat and grill)
Remove jerky and transfer to a sealed container Refrigerate for up to 1 month.
I contacted you a few weeks ago about your pellets. I ended up ordering a bag of your Hickory, Apple and Competition Blend from Amazon because the shipping was so much less. Anyway, I have been very happy with the performance of your pellets. I have a couple of questions:
1. I know you don’t offer Mesquite pellets. Is there someone you could recommend? I love that strong flavor that it gives.
2. I have now made 3 batches of jerky using Cabela’s Jerky mixes, Teriyaki and their Prime Rib. While the flavor was good, it was way too salty for my taste, and everyone else who tried it. I am going to try your recipe next. One question, do you wipe or wash the excess marinade off before you put it in the smoker? It seems that there are no recipes I have seen that call for that. But, I am just checking.
Thanks for your comments. We are working on a Longhorn Blend that has mesquite in it. I know BBQers Delight has Mesquite, but I don’t know if it’s 100% mesquite.
I do not wipe off the excess marinade.