Beef Jerky
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Amazing, salty Beef Jerky. The stuff that you just can’t stop eating. First batch I ever made, lasted a day; kids ate it all. Perfect for a road trip or a day at the ski hill. |
Ingredients:
- 2 lb Beef Roast (eye of round)
- 1 cups water (you can substitute with a can of coke)
- 2 Tbsp Brown Sugar
- 1 Tbsp Salt
- 2 tsp Tbsp Black pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Savoury
- 1/4 tsp Ground Thyme
- 1/4 tsp Ground Rosemary
Directions:
- Slice meat along the grain to a thickness of 1/4″ (I buy my roast at Sobeys and they slice it for free, Number 5 on their machine). I usually cut the roast slices in about 1″ wide ribbons.
- Combine all ingredients (except beef) in a medium sized bowl, mix well.
- Place sliced beef bowl with marinade, mix around to ensure all the meat is coated.
- Transfer to a large ziplock bag. Squeeze out as much air as possible then move contents around a bit to ensure all meat has been coated with marinade.
- Refrigerate overnight (for about 12 hours).
- Start pellet smoker at 160F.
- Remove marinaded meat from bag, drain the juices and place them on wire racks.
- Transfer wire racks to pellet grill and cook for about 4 hours (check every hour and move pieces around if cooking unevenly). The thinner pieces will start to be completed around 2.5 hour mark (depending how uniform your smoker heat is). The jerky is done when it’s dry enough that you can rip off a piece easily, but before it snaps when you bend it. Remove the pieces that are done and continue smoking the rest until all pieces are completed and removed.
- Remove from grill and let air dry for 1-4 hours
- Store it in sealed Ziploc bags. Without refrigeration, it will be good for 4–6 months.
