Beef jerky is an American favorite, but there are so many different ways to make it. Some people prefer the process of curing the meat in a salt-based brine before drying it out with heat and smoke. However, other people might opt for marinating or cooking first then dehydrating later on.
Either way you go about making your beef jerky, one thing that’s important to remember is that you should be using quality cuts of meat – not just the cheap stuff! This will ensure that your finished product has a delicious and distinctive flavor and texture. Finally, don’t forget to season your jerky appropriately: some folks like to add just a little bit of sugar while others might swear by garlic salt! The best way to find out how to make beef jerky that suits your palate is simply by trying it yourself.
Pit Boss Smoker
To get started, you should know the basic equipment required for making beef jerky in a smoker. First and foremost, you’re going to need a smoker! For that purpose, we recommend using a Pit Boss Pellet Grill. It’s an ideal smoker for jerky because it has a temperature range of 160-500 degrees, which is perfect for drying out the meat.
Pit Boss smokers are designed to provide smokers with a wide variety of accessories. Built-in features are available for grills, fryers, warmer ovens, finish cookers, and more. The smoker comes with an all-inclusive design with the ultimate cooking experience in mind. If you’re looking for one of the best smokers out there, you can’t go wrong with a Pit Boss! Click here to see if they are running any specials.
Another piece of equipment you’ll need is a food dehydrator. While this isn’t absolutely necessary, it will come in handy if you want to speed up the drying process. And finally, you should have some sort of container in which to marinate the beef – a large resealable bag works well for this.
Step By Step: How To Make Beef Jerky on a Pit Boss Smoker
Once you have all of your equipment ready, it’s time to start making some beef jerky! The first step is to mix up your marinade. We like to use a simple mixture of soy sauce, Worcestershire sauce, and apple cider vinegar. However, you can use any type of marinade that you like. Simply pour it over your beef in the bag, seal it up, and let it sit in the fridge for a few hours (or even overnight).
Next, it’s time to smoke the beef. Fire up your smoker and set it to around 160 degrees. If you’re using a Pit Boss, we recommend using the “Smoke” setting. Then, place your beef in the smoker and let it cook for 3-4 hours, or until it’s nice and dry.
Finally, it’s time to dehydrate the beef. This can be done in a food dehydrator, or you can place the beef on a baking sheet and put it in the oven on its lowest setting. Let it cook for 6-8 hours, or until it’s completely dry.
And there you have it! Your beef jerky is ready to be enjoyed. We recommend letting it cool down before eating – this will also make the texture extra enjoyable! However, you can eat your jerky at any point while it’s still warm.
- 5 lbs. of beef chuck roast trimmed of fat and cut into 1/4-inch to 3/8-inch thick rounds
- 2 cups liquid smoke
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- Step 1: Pat the beef dry with paper towels and place in a bowl or on a plate. Add liquid smoke, salt, and pepper. Mix until the liquid is evenly distributed. Cover and refrigerate for at least 2 hours or up to 24 hours.
- Step 2: Build a fire for indirect cooking in your smoker following manufacturer's instructions. When the fire has died down and coals are covered with ash, add chunks of smoking wood (about one fist-sized chunk of wood per hour). Place the drip pan in the smoker and fill with water.
- Step 3: Remove the beef from the marinade and place on the smoker grate. Smoke for 2 to 3 hours, or until the jerky is dark brown and has a slightly tough texture.
- Step 4: Remove from smoker and let cool completely before storing in an airtight container.
Beef jerky is a great snack to have on hand when you’re out and about. It’s also a good way to use up any leftover beef you might have. Instead of just throwing it in the fridge or freezer, why not turn it into beef jerky?