Want to make jerky at home? That way you’ll know exactly what’s in it, and will save yourself a fortune on gas station snacks! Then you have to try this Pit Boss beef jerky recipe!
It’s a fairly simple process once but make sure you follow my steps, after one batch you’ll have it mastered!
Table of contents
What You Need for Beef Jerky
Beef Rump
Ground Coriander
Peppercorns
Salt
Worcestershire Sauce
Red Wine Vinegar
Garlic Powder or Garlic Salt
Black Pepper
How to Make Pit Boss Beef Jerky
Step 1: Prepare the Meat
The secret to successful beef jerky is to trim all the fat off the meat, brine overnight, and smoke low and slow.
Trim off anything that is not muscle from your cut – any fats, gristle, membranes, etc anything left behind increases the risk of spoiling the end product during storage.
Cut into thin strips, approximately 1/4 inch wide against the grain.
Step 2: Pre-Brining the Meat (Optional)
If you choose to brine the meat before marinating, soak it overnight in a kosher salt and water mixture. Remove from the brine mixture, rinse off, and dry with a paper towel ready to marinate.
Step 3: Marinating the Meat
To marinate place the meat in a covered tray or ziplock bag with the Worcestershire sauce and red wine vinegar, make sure to gently massage to coat the stripes thoroughly.
Place in the fridge and leave to marinate for a few hours, up to 24 hours. When marinating, aim for 4-24 hours to allow the flavors to infuse the meat, but no longer as the meat will become salty.
Step 4: Heat Your Grill and Make Your Spice Rub
When ready to cook, pre-heat the pellet grill to 165°F. Place the salt, pepper and coriander into a mortar and pestle and grind it up.
Step 5: Cook The Jerky
Remove the strips, and discard the leftover marinade. Dry the meat with paper towels, and dry coat with salt, pepper, and coriander.
Arrange the meat strips in a single layer on the smoker grill grates. Smoke for about 3 hours, checking regularly after 2 hours, until the jerky is dry but still flexible. When the internal temperature has reached 160°F turn the smoker down to 145°F and smoke for as further 2 hours or the jerky reaches the texture you like.
What Wood Do You Use For Beef Jerky?
For this beef jerky recipe, we used Pit Boss Competition Blend, but you can use anything from apple or cherry wood to the more distinctive flavor of hickory and mesquite. It just depends on how intense you want your result.
Have a play around with different combinations and see what you like best.
What Cut Should I Use For Jerky?
The best cuts of meat for beef jerky are flank steak, top round. eye of round and venison. You need to pick a lean cut, with little to no fat content.
Fats in the finished product can spoil and become rancid over time and ruin the stored product. If you are not feeling confident, ask your butcher for some advice.
The most popular cuts of meat to use are:
- flank steak
- top round
- eye of round
- venison
If you prefer white meat, you can use turkey, chicken, or even fish as jerky.
Can You Use Pork for Jerky?
You can use pork for jerky, this makes bacon jerky. You gotta try my recipe it is delicious!
Bacon Jerky Recipe
Storing Beef Jerky
Once the jerky is finished smoking, place it on a rack to cool completely. When it reaches room temperature, place it in a vacuum-sealed bag, sealed airtight container, or zip lock bag. Place in the refrigerator, or freezer.
The jerky will keep for a few weeks in the refrigerator or several months in the freezer.
Pit Boss Beef Jerky
Ingredients
- 1 lb Beef Rump
- 1 tsp Ground Corriander
- 1 tsp Peppercorns
- ½ tsp Salt
- 200 ml Worcestershire Sauce
- 100 ml Red Wine Vinegar
- ½ tsp Garlic Powder or Garlic Salt
- ½ tsp Black Pepper
Instructions
- Slice beef into small slices.
- Place beef in a ziplock bag with the Worcestershire sauce and red wine vinegar, make sure to gently massage to coat the stripes thoroughly.
- Place in the fridge and leave to Marinate for a few hours, up to 24 hours.
- Place the bag into the refrigerator and let it marinate for a few hours, up to 24 hours.
- When ready to cook, pre-heat the pellet grill to 140°F.
- Remove the strips, and discard the leftover marinade. Dry the meat with paper towels, and dry coat with salt, pepper, and coriander.
- Arrange the meat strips in a single layer on the smoker grill grates.
- Smoke for about 3 hours, checking regularly after 2 hours, until the jerky is dry but still flexible. When the internal temperature has reached 160°F turn the smoker down to 145°F and smoke for as further 2 hours or the jerky reaches the texture you like.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
yum! our jerky came out so good! thanks for the awesome recipe
Any tips on how to get the meat off the grill. We had to pretty much break it up. That was first batch. I tried lining grill with smokin pink butcher paper. Now we cant get the paper off the meat.
Hiya Patty,
If I find this is happening I like to spray the grill or jerky racks with a thin layer of cooking spray, let me know if this helps