Want to make your homemade jerky?
That way you’ll know exactly what’s in it, and will save yourself a fortune on gas station snacks!
It’s also a great way to use up any leftover meat.
My other favorite thing is?
You get to play with the flavors and create EXACT what you want!
It’s a fairly simple process once but make sure you follow my steps, after one batch you’ll have it mastered!
What Cut Should I Use For Jerky?
The best cuts of meat for beef jerky should be 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
If you prefer white meat, you can use turkey, chicken, or even fish as jerky.
Can You Use Pork for Jerky?
Use you can make bacon jerky. You gotta try my recipe it delcious!
Bacon Jerky Recipe
Preparing 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.
Pre-Brining the Meat
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.
Marinating the Meat
When marinating, aim for 4-24 hours to allow the flavors to infuse the meat, but no longer as the meat will become salty.
100 Grams of Ground Corriander
50 Grams of Peppercorns
80 Grams of Salt
200 ml of Worcestershire Sauce
100 ml of Red Wine Vinegar
Garlic Powder or Garlic Salt
1. Slice beef into small slices.
2. Place beef in a ziplock bag with the Worcestershire sauce and red wine vinegar, make sure to gently massage to coat the stripes thoroughly.
3. Place in the fridge and leave to Marinate for a few hours, up to 24 hours.
4. Place the bag into the refrigerator and let it marinate for a few hours, up to 24 hours.
5. When ready to cook, pre-heat the pellet grill to 140°F.
6. Remove the strips, and discard the leftover marinade. Dry the meat with paper towels, and dry coat with salt, pepper, and coriander.
7. Arrange the meat strips in a single layer on the smoker grill grates.
8. Smoke for about 4-5 hours, checking regularly after 2 hours, until the jerky is dry but still flexible. The internal temperature should be around 160°F.
Wood Chips Flavors
For this recipe, we used Pit Boss Competition Blend, but you can use anything from apple or cherry woods 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.
Best Way to Store The Finished Product
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
- Pit Boss Grill
- 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
- 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 4-5 hours, checking regularly after 2 hours, until the jerky is dry but still flexible. The internal temperature should be around 160°F.
In no time at all, you’ll have a cost-effective and healthy alternative to store-bought jerky that will be a hit with all your jerky munching friends!
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
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 adventures with you!
You can read more on our About Us page.
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