Pellet Grilled Jerky
Start with 2 pounds meet for this recipe. Slice with the grain for a more chewy jerky, or slice against the grain for a more tender jerky.
Prep Time
20minutes
Cook Time Passive Time
4hours 24hours to marinate
Prep Time
20minutes
Cook Time Passive Time
4hours 24hours to marinate
Ingredients
Instructions
  1. 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.
  2. Transfer the strips of steak to a large zip-top bag or a big mixing bowl you can seal tightly
  3. 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
  4. 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.
  5. Use 100% Hickory pellets and heat grill to 200°F.
  6. 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)
  7. Remove jerky and transfer to a sealed container Refrigerate for up to 1 month.
Recipe Notes

Cookinpellets 100% Hickory Pellets will give your jerky that traditional smoky flavor you want!

If you want to be sure to always have your Cookinpellets on hand order your pellets in bulk for the best deal!