HOW TO MAKE PEPPERED JERKY RECIPES

PEPPERED SPICY BEEF JERKY – PIT BOSS GRILLS

Provided by Thomas Sawyer

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 4-6

Number Of Ingredients 23

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
Large mixing bowl
Large resealable plastic bag
Paper Towel
Sharp Knife
Tongs
Whisk
Don’t like beef? Use turkey breast instead for a lean white meat alternative.
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.
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.
Pit Boss Oak Harwood Pellets

Steps:

When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
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.
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.
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.
Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks.
ENJOY!

Nutrition Facts : ServingSize 4-6

PEPPERED SPICY BEEF JERKY – PIT BOSS GRILLS

Provided by Thomas Sawyer

Total Time 28 hours

Prep Time 24 hours

Cook Time 4 hours

Yield 4-6

Number Of Ingredients 23

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
Large mixing bowl
Large resealable plastic bag
Paper Towel
Sharp Knife
Tongs
Whisk
Don’t like beef? Use turkey breast instead for a lean white meat alternative.
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.
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.
Pit Boss Oak Harwood Pellets

Steps:

When you are ready to smoke your jerky, remove the beef from the marinade and discard the marinade.
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.
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.
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.
Squeeze any air out of the resealable plastic bag and refrigerate the jerky. It will keep for several weeks.
ENJOY!

Nutrition Facts : ServingSize 4-6

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