Beef Jerky Recipe Pellet Grill at Sandra Raines blog

Beef Jerky Recipe Pellet Grill. Mix the rest of the ingredients together and pour into a gallon size resealable bag. Add the flank steak and squeeze out the air in the bag. Marinate in the refrigerator for 12 hours. The meat should be chewy and bendy, not crispy. Dry the meat with paper towels, and dry coat with salt, pepper, and coriander. Slice the flank steak with the grain in 1/4 inch thick slices. Place the bag into the refrigerator and let it marinate for a few hours, up to 24 hours. Remove the strips, and discard the leftover marinade. When you’re ready to smoke the jerky, set your pellet grill to its lowest temperature (~200 degrees fahrenheit). Cook the ground beef jerky. Remove meat slices from the marinade and lay on the smoker grate. The meat should be slightly pliable without breaking when you bend it in half. Your jerky is done when it reaches 165 degrees f measured with a meat thermometer. Light the pellet grill and set the temperature to 165 degrees. Place the strips of meat on a rack that allows air to circulate around them.

When you’re ready to smoke the jerky, set your pellet grill to its lowest temperature (~200 degrees fahrenheit). Arrange the meat strips in a single layer on the smoker grill grates. Cook the ground beef jerky. Slice the flank steak with the grain in 1/4 inch thick slices. Remove meat slices from the marinade and lay on the smoker grate. Remove the strips, and discard the leftover marinade. Mix the rest of the ingredients together and pour into a gallon size resealable bag. The meat should be chewy and bendy, not crispy. Place the strips of meat on a rack that allows air to circulate around them. Place the bag into the refrigerator and let it marinate for a few hours, up to 24 hours.

How To Cook Peppered Smoked Jerky On A Pit Boss Grill

Beef Jerky Recipe Pellet Grill Place the bag into the refrigerator and let it marinate for a few hours, up to 24 hours. Remove meat slices from the marinade and lay on the smoker grate. Slice the flank steak with the grain in 1/4 inch thick slices. The meat should be slightly pliable without breaking when you bend it in half. Cook the ground beef jerky. Remove the strips, and discard the leftover marinade. Light the pellet grill and set the temperature to 165 degrees. Add the flank steak and squeeze out the air in the bag. Your jerky is done when it reaches 165 degrees f measured with a meat thermometer. Place the strips of meat on a rack that allows air to circulate around them. Marinate in the refrigerator for 12 hours. When you’re ready to smoke the jerky, set your pellet grill to its lowest temperature (~200 degrees fahrenheit). Dry the meat with paper towels, and dry coat with salt, pepper, and coriander. The meat should be chewy and bendy, not crispy. Mix the rest of the ingredients together and pour into a gallon size resealable bag. Once your beef jerky is ready, fire up your pellet smoker and set to 200 degrees.