After buying a Pit Boss pellet grill or smoker, after conquering the brisket and cooking the perfect slab of baby backs, many enthusiasts wonder how to make authentic beef jerky on their new grill. This article will walk you through the different cuts of beef that make the best jerky as well as some marinade recipes and best practices for smoking your meat low and slow. The end product should result in delicious, chewy, and flavorfully smoky 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.
The following cuts are the best to use for your jerky:
A good rule of thumb is that 3 lbs of raw meat will yield about 1 lb of dried jerky.
There are many wonderful marinade recipes for beef jerky out there on the internet. Some common ingredients include:
Choosing a marinade recipe just boils down to personal preference in terms of sweetness, spice, saltiness, etc.
Pro Tip: Try our Pit Boss Beef and Brisket Rub for a tasty blend of salt, peppers, sugar, herbs, onion, and natural smoky mesquite flavors. Perfect for a Beef Jerky Marinade!
Before you marinade, it is important to slice the beef. You can do this either by hand or with a good old fashion deli slicer, if you have one handy. Remember, slicing with the grain will result in chewier jerky and against will be more tender. Make sure your slices are as even as possible as well.
You should marinade your beef in a plastic bag or bowl and set it in a refrigerator for no less than 6 hours. Go as long as you like (without it spoiling) but 24 hours should be plenty. If your beef is marinating in a bag, be sure to mix it up in the bag every few hours to ensure the beef is sitting evenly in the marinade.
Now that the beef has been bathing nicely in the marinade, it’s time to fire up the Pit Boss Grill. If you don’t have a Pit Boss Grill but are using a vertical smoker, or any other smoker, the same basic principles apply in terms of temperature and length of smoke.
Watch this Pit Boss owner nail his own homemade beef jerky:
A Pit Boss Wood Pellet Grill or Vertical Smoker can allow you to make homemade, smoky beef jerky a snap! With easy to use temperature control and wood fired flavor, you can treat yourself to a delicious protein packed snack any day of the week.