Smoked Beef Jerky on the pellet grill | Packed with flavors
We’re excited to share our latest recipe video with you, featuring Smoked Beef Jerky on the Memphis Wood Fire Grill. This grill is a pellet grill, and in this video Johan Magnusson of Big Swede BBQ will highlight the benefits of using a pellet grill to smoke jerky.
One of the biggest benefits is the convenience and ease of use. Unlike traditional charcoal grills, pellet grills allow you to set and maintain a specific temperature with precision, ensuring that your jerky comes out perfectly every time.
Another benefit of using a pellet grill for smoking jerky is the ability to infuse your jerky with a variety of wood flavors. The Memphis Wood Fire Grill uses hickory, mesquite, and apple wood pellets, allowing you to customize the flavor of your jerky to your liking.
So, check out our latest recipe video and give it a try for yourself! You won’t be disappointed with the delicious, smoky flavor and the convenience of using a pellet grill.
Thanks for watching, and happy grilling!
– 3 lbs Flank steak (or your preferred Jerky cut)
– 1/2 cup Soy sauce
– 1/4 cup Worcestershire sauce
– 1 Tbs Liquid Smoke
– 3 Tbs Brown Sugar
– 2 tsp Salt
– 2 tsp Smoked Paprika
– 2 tsp Garlic Powder
– 2 tsp Onion Powder
– 2 tsp Meat Tenderizer
– 1 tsp Chili Pepper
– 2 tsp Black Pepper
Mix together all the ingredients for the marinade in a bowl and set aside.
Slice the meat into 1/8“ strips or as thin as you can and place them into the marinade, making sure they are completely coated. You can also use a mallet to pound the slices even thinner.
Place the meat in a Ziplock bag and marinate overnight in the fridge.
When you’re ready to smoke the jerky, set your Memphis Wood Fire Grill to its lowest temperature 180F and use oak or hickory pellets for the best flavor.
Remove the jerky strips from the Ziplock bag and place them on a triple-folded paper towel. Pat to remove all excess marinade.
Place the strips of meat on a rack that allows air to circulate around them.
Smoke the meat for a total of 4 hours and flip over the strips after 90 minutes. Remove the jerky when the exterior looks dry. It should be mostly firm but still slightly pliable.
After removing the jerky from your smoker, use a paper towel to dab away any oil spots on the surface. Store your jerky at room temperature in a plastic bag for up to 1 week. Vacuum seal for longer storage or put in freezer.
For more info about the Memphis Grill – check out MemphisGrills.com
Get your knives – www.hammerstahl.com
Get your pans – www.heritagesteel.us
Order our rubs or our cookbook: www.BigSwedeBBQ.com
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