Pit Boss Beef Jerky

Hey there, fellow food enthusiasts! Welcome to my smoky blog post all about one of my favorite treats: Pit Boss beef jerky! Now, let me tell you, there’s nothing quite like sinking your teeth into a perfectly seasoned and smoky piece of jerky. It’s like a flavor explosion in your mouth! So, gather ’round, and let’s dive into the smoky world of making beef jerky on a Pit Boss smoker!

How To Make The Best Pit Boss Beef Jerky

Alright, folks, making beef jerky on a Pit Boss smoker is an absolute blast, and it’s not as tough as you might think. Here’s a short, step-by-step summary of the recipe to get your taste buds tingling:

1. Slice Up the Goodness: Start by choosing a lean cut of beef, like top round or flank steak. Grab a sharp knife, and slice that meat into thin strips. Remember, the thinner, the better for that delectable chew!
2. Marinate for Flavor: Whip up your favorite marinade using soy sauce, Worcestershire sauce, a splash of liquid smoke, some garlic, and a touch of brown sugar for sweetness. Marinate the beef strips in this flavor-packed goodness for at least a few hours, but overnight is even better!
3. Fire Up the Pit Boss: While the beef is marinating away, get your Pit Boss smoker all fired up and ready to rock. Now, here’s the kicker—use hickory or mesquite wood pellets for that irresistible smoky taste!
4. Load ‘Em Up: Once the smoker is purring like a content kitty, toss those marinated beef strips onto the grates, and let them soak up all that smoky essence. Patience, my friends, patience!
5. Check for Jerkiness: Keep a close eye on your precious jerky, as it can go from perfectly chewy to overcooked in a blink. When it’s firm yet still pliable, it’s time to take it off the smoker and give yourself a high-five for a job well done!

What cut should I use

Alright, now let’s talk cuts. When it comes to beef jerky, lean is the name of the game. I usually go for top round or flank steak, as they have just the right balance of tenderness and meatiness. Plus, they soak up all that smoky goodness like champs!

Which type of wood/pellets to use

Ah, the magic of wood and pellets! For beef jerky, I like to stick to hickory or mesquite. Hickory brings a robust and slightly sweet flavor to the party, while mesquite adds a bit of earthiness with a touch of spice. Mix ’em up or go with one—either way, your taste buds will be doing a happy dance!

How to know when it’s fully cooked

Now, this is the million-dollar question! You know your jerky is good to go when it’s firm and chewy but not brittle. You want it to bend like Beckham, not break like a twig! So, give it a little test—fold a piece, and it should snap back with a smile. That’s the perfect jerky right there!

How to store

Alright, you’ve made a glorious batch of smoked beef jerky, and you want to savor it for as long as possible (who wouldn’t?). The best way to keep that jerky fresh is to store it in an airtight container or a resealable baggie. But let’s be real—it’s so delicious; it probably won’t last too long before you gobble it all up!

Random Fact Alert! Did you know that beef jerky has a fascinating history? It dates back thousands of years to ancient civilizations who needed to preserve their meat for the long haul. They figured out that by drying the meat and adding some salt, it lasted way longer. And thus, the legendary beef jerky was born!

Hey, y’all! Thanks a bunch for joining me on this jerkylicious journey! Making beef jerky on a Pit Boss smoker is an adventure worth taking. From choosing the perfect cut to infusing it with smoky goodness, there’s something truly satisfying about the process. And the end result? Pure jerky magic!

So go ahead, fire up that smoker, slice up some lean beef, and let the smoky symphony begin! And remember, the key to the best jerky is all about nailing that perfect balance of flavors and that irresistible chew. Happy smoking, my friends!

Until next time, keep on smokin’, keep on snackin’, and keep on livin’ that jerky life!

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Pit Boss Beef Jerky

Elevate your snacking game with Pit Boss Beef Jerky. Bursting with smoky goodness and packed full of protein, it's a must-try for jerky enthusiasts.

Course Snack

Prep Time 30 minutes

Cook Time 4 hours

Servings 8

Ingredients

• 2 pounds lean beef top round or flank steak
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon liquid smoke
• 2 cloves garlic minced
• 2 tablespoons brown sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper adjust to taste for spiciness

Instructions

Preparing the Meat

1. Start by placing the beef in the freezer for about an hour. This will make it easier to slice into thin strips.
2. Once the beef has chilled, remove it from the freezer and place it on a cutting board. Using a sharp knife, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. For that perfect jerky chew, try to keep the slices uniform in thickness.

Marinating the Beef

1. In a mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, minced garlic, brown sugar, black pepper, onion powder, and cayenne pepper. Mix well until the sugar has dissolved.
2. Place the beef strips into a large resealable plastic bag or an airtight container. Pour the marinade over the beef, ensuring each strip is coated evenly. Seal the bag or container tightly and give it a good shake to distribute the flavors.
3. Refrigerate the marinating beef for at least 4 hours. For the best results, let it marinate overnight, allowing those flavors to meld together beautifully!

Let's Get Smokin'!

1. Time to fire up that Pit Boss smoker! Follow the manufacturer's instructions to get it preheated to around 160-180°F (70-80°C). The low and slow approach is the way to go for perfect jerky.
2. Drain the marinated beef strips and pat them dry with paper towels. Discard the marinade.

Smoking the Jerky

1. Load your Pit Boss smoker with hickory or mesquite wood pellets for that smoky magic. Place the beef strips directly on the smoker grates, making sure they don't overlap.
2. Close the smoker and let the jerky cook for around 4-6 hours. Keep an eye on the temperature to ensure it stays in that sweet spot. You want the jerky to be firm but still pliable, so check for doneness after about 4 hours.
3. Use a meat thermometer to check the internal temperature of the thickest pieces. The jerky is ready when it reaches around 160°F (71°C).

Cool and Store

1. Once your homemade beef jerky has reached that smoky perfection, take it off the smoker and let it cool completely on a wire rack.
2. Once cool, you can indulge right away or store it for later snacking! Keep the jerky in an airtight container or resealable baggie for maximum freshness. But fair warning—it might not last long with all the jerky lovers around!