I remember the first time I fired up my Green Mountain Grill, and let me tell you, it was a bit like a scene from a sitcom. Imagine smoke billowing everywhere and me frantically flipping through the manual like a madman. But once I got the hang of it, oh boy, it was a game-changer, especially when it comes to making smoked jerky. Today, I'm gonna walk you through how to make some killer smoked jerky on your Green Mountain Grill, share my top wood pellet picks, throw in some tips, and chat about what to serve and do with leftovers. Let's dive in!
How To Make Smoked Jerky On A Green Mountain Grill
Alright, let's start with the basics. Making smoked jerky on a Green Mountain Grill isn't rocket science, but there are a few key steps to nail down. Here's my go-to process:
1. Pick Your Meat
First things first, you gotta choose your meat. Beef is a classic choice, but turkey, venison, or even pork can make for some delightful jerky. I usually go for lean cuts like top round or flank steak.
2. Slice It Up
Slice the meat into thin strips, about ¼ inch thick. Pro tip: partially freeze the meat for an hour or so—it makes slicing way easier. Just be careful with that knife, folks!
3. Marinade Magic
Marinating is where the flavor party starts. My favorite mix? Soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and a dash of liquid smoke. Let the meat soak in all that goodness for at least 4 hours, but overnight is even better.
4. Preheat the Grill
Set your Green Mountain Grill to 160°F. You don’t want to rush jerky—it’s a slow-and-low kind of deal.
5. Smoke It
Lay the marinated meat strips on the grill grates. Close the lid and let the magic happen. It'll take around 4-6 hours. Check it periodically, and you’ll know it’s done when it bends and cracks but doesn’t snap.
6. Cool and Store
Once done, let the jerky cool completely before storing it in an airtight container. Trust me, this step is crucial if you don’t want soggy jerky.
Wood/Pellets: The Unsung Heroes
The type of wood pellets you use can make or break your jerky. Here are my top picks:
Hickory
Hickory is like the Swiss Army knife of wood pellets—good for almost anything. It gives a robust, smoky flavor that’s perfect for beef jerky.
Apple
Applewood pellets provide a sweeter, milder smoke, which pairs wonderfully with turkey or pork jerky. It's like a gentle kiss of smoke rather than a slap in the face.
Mesquite
For those who like their jerky with a bit of a kick, mesquite pellets are the way to go. They add a strong, earthy flavor that’s especially good for venison.
Extra Tips and Tricks
Patience, Grasshopper
Patience is the name of the game when smoking jerky. Don’t crank up the heat to speed things up—you’ll end up with something closer to burnt leather than delicious jerky.
Uniform Slices
Make sure your meat slices are uniform in thickness. This ensures even cooking and avoids some pieces turning into crispy critters while others are still chewy.
Don’t Overcrowd
Give each piece of meat some breathing room on the grill. Overcrowding can lead to uneven smoking.
Use a Meat Thermometer
If you’re paranoid about food safety (and who isn’t?), use a meat thermometer to ensure the internal temperature hits at least 160°F.
What to Serve with Your Jerky
So, you’ve made this amazing jerky—now what? Here are a few ideas:
Beer
A cold one is a classic jerky companion. The smoky, salty flavors of the jerky are a match made in heaven with a crisp lager or IPA.
Cheese
Pair your jerky with some sharp cheddar or gouda. The creaminess of the cheese balances out the jerky’s intensity.
Dips
Serve your jerky with some dipping sauces like ranch, barbecue, or even a spicy sriracha mayo. It’s a flavor explosion, trust me.
Leftovers: If There Are Any
Let's be real, having leftover jerky is a rare occurrence, but if you do, here’s what you can do:
Jerky and Eggs
Chop up some jerky and toss it into your scrambled eggs for a protein-packed breakfast.
Salad Topper
Add jerky bits to your salad for a smoky, chewy texture that beats croutons any day.
Jerky Soup
Make a hearty soup and toss in some jerky chunks. It’s a great way to infuse smoky flavor into your broth.
Overall, making smoked jerky on a Green Mountain Grill is a journey worth taking. It might seem daunting at first, but once you get the hang of it, you'll be hooked. Thanks for tagging along on this smoky adventure. Happy grilling, folks! And remember, life’s too short for bad jerky!
OTHER RECIPES YOU'LL LOVE
Green Mountin Grill Jerky
Ingredients
- 3 lbs lean beef top round, flank steak, or sirloin tip
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- ¼ cup brown sugar
- ¼ cup honey
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon liquid smoke optional, for extra smokiness
Instructions
Preparation
- Select 3 lbs of lean beef, such as top round, flank steak, or sirloin tip.
- Partially freeze the meat for about an hour. This makes slicing easier.
- Slice the beef against the grain into thin strips, about ¼ inch thick. Try to keep the slices as uniform as possible for even cooking.
Marinate
- In a mixing bowl, combine 1 cup soy sauce, ½ cup Worcestershire sauce, ¼ cup brown sugar, ¼ cup honey, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (if using), and 1 teaspoon liquid smoke (if using). Stir well until all ingredients are fully dissolved.
- Place the meat strips in a large zip-lock bag or a shallow dish.
- Pour the marinade over the meat, ensuring all pieces are well-coated.
- Cover with plastic wrap or seal the bag, then refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.
Smoking
- Fill your Green Mountain Grill hopper with your choice of wood pellets (Hickory, Apple, or Mesquite).
- Preheat the grill to 160°F.
- Remove the meat from the marinade, allowing excess marinade to drip off.
- Lay the meat strips directly on the grill grates, ensuring they don't overlap.
- Close the lid and smoke the meat for 4-6 hours.
- Check periodically to ensure the grill maintains a consistent temperature.
- Use a meat thermometer to ensure the internal temperature reaches at least 160°F.
- The jerky is done when it bends and cracks but does not break completely.
Cooling and Storage
- Remove the jerky from the grill and let it cool completely on a wire rack.
- Once cooled, store the jerky in an airtight container or zip-lock bag. It can be kept at room temperature for up to a week or in the fridge for a couple of weeks.
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