Description
Yield
About 1–1½ lbs finished jerky per batch
Prep Time
20 minutes
Marinating Time
24–48 hours
Cook Time
2½–3½ hours
Recommended Cuts
- Flank steak
- Top round
- Bottom round
- Sirloin
- Venison
Honey Whiskey Garlic Jerky
(For 2 lbs of beef)
Ingredients
- 1 cup soy sauce
- 1 cup Jack Daniel’s Honey Whiskey
- ¼ cup garlic purée
- 1 tbsp Morton’s Tender Quick
- 2 lbs beef, thinly sliced
Savory Beef Jerky
Ingredients
- 1 cup Worcestershire sauce
- ¼ cup Maggi seasoning
- ¼ cup Cholula Chipotle hot sauce
- 2 tbsp garlic powder
- 1 tbsp finely ground black pepper
- 1 tbsp onion powder
- 1 tbsp Morton’s Tender Quick
- 2 lbs beef, thinly sliced
Instructions
1.
2.
Partially freeze the beef for about 30–45 minutes to make slicing easier. Slice the meat into uniform strips that are either ¼-inch or ⅛-inch thick. Keeping the slices consistent in thickness ensures the jerky cooks evenly.
3.
Add the sliced beef to the marinade and ensure all pieces are fully submerged. Marinate in the refrigerator for 24–48 hours, stirring or moving the pieces occasionally so everything stays evenly coated.
4.
5.
Arrange the beef slices on mesh baking racks, leaving space between each piece so air and smoke can circulate.
6.
Place the racks on the grill and smoke for 2½–3½ hours, depending on the thickness of the slices and your preference for tender or drier jerky.
7.
Remove the jerky from the grill and blot off any excess surface moisture with paper towels.
Storage
Package the jerky into small snack bags and refrigerate or freeze. In a non-commercial setting, jerky should not be stored at room temperature for extended periods. Properly stored in the refrigerator or freezer, it will keep well for up to a few weeks.
Pro Tip
If you need to maximize grill space, stack multiple mesh racks by placing small balls of foil in the corners between racks. This lifts each level and allows airflow between layers while maximizing the vertical space in your grill.
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