Peppered Spicy Beef Jerky

Cook Time

240 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Moderate

Prep Time

1440 mins

Servings

4-6



Ingredients


1 12 oz bottle dark beer

1/4 cup Brown Sugar

2 tbsp Coarse Black Pepper

4 tbsp Garlic Salt

2 tbsp Hot Sauce

2 tablespoons, divided Pit Boss Sweet Heat Rub

1 tablespoon Quick Curing Salt

1 cup Soy Sauce

2 pounds Trimmed Flank Steak

¼ Worcestershire Sauce



Cooking Instructions


This delicious, protein packed Peppered Spicy Beef Jerky is the perfect snack for workouts or hangouts! Deeply flavorful and smoky, this recipe calls for trimmed flank steak. The perfect beginner jerky to conquer with the help of your Pit Boss Pellet Smoker! Just set it, forget it, and be ready for epic, tender bites! Your post-workout snacks will never be the same.


What is the best cut of meat for beef jerky?

When learning how to make beef jerky, it is important to select the right cut of lean beef. The right cut of beef makes all the difference when making great tasting jerky

It’s important to select a lean beef cut with as little fat as possible. Why? Because, fat can ruin and spoil the jerky. It becomes rancid over time. So, if you want jerky that will last as long as possible without spoiling, select a very lean cut of beef.

Spicy Beef Jerky Marinade

In a large mixing bowl, add the dark beer, soy sauce, Worcestershire sauce, brown sugar, hot sauce, garlic salt, black pepper, 2tablespoons of the Sweet Heat seasoning, and quick curing salt. Whisk well to combine everything, or until the brown sugar is dissolved. Pour the marinade into a large resealable plastic bag or large mixing bowl and set aside.

Using a sharp knife, trim any fat or connective tissue off the flank steak. Slice the beef into ¼ inch thick slices against the grain (this is easiest if the meat is partially frozen).

Place the beef slices into the resealable plastic bag, seal and massage the marinade into the meat. Allow the meat to marinade in the refrigerator for 24 hours.

Note: It is recommended to use Charcoal Hardwood Pellets with this recipe.

This recipe uses Pit Boss Sweet Heat Rub seasoning.

  1. When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
  2. Fire up your Pit Boss Smoker and set the temperature to 200°F. If using a sawdust or charcoal smoker, set it up for medium low heat.
  3. Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
  4. Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
  5. Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks. Enjoy!
  6. Arrange the meat in a single layer directly on the smoker grate. Smoke the beef for 4-5 hours, or until the jerky is dry but still chewy and still bends somewhat.
  7. Remove the jerky from the grill with tongs and transfer to a resealable plastic bag while still warm. Let the jerky rest for 1 hour at room temperature.
  8. Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks. Enjoy!


Special Tools


  • Large mixing bowl
  • Large resealable plastic bag
  • Paper Towel
  • Sharp Knife
  • Tongs
  • Whisk


Bigger. Hotter. Heavier. Tip


Don’t like beef? Use turkey breast instead for a lean white meat alternative.



Diet Info


  • Flexible Dieting


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