Alright, folks, gather around the digital campfire because today we’re diving into the smoky world of jerky-making on your Pit Boss grill! Now, let me take you on a flavorful journey through the process of crafting some seriously mouthwatering smoked jerky. But before we get to the nitty-gritty, let me tell you a little story about my first attempt at making jerky that turned into a chewy disaster.
Personal Jerky Fail
So there I was, feeling all adventurous and thinking I could conquer the jerky world like a seasoned pro. I marinated my meat, fired up the Pit Boss, and eagerly awaited the delicious results. But alas, when I finally pulled out my batch of jerky, it was tougher than a cowboy’s boot! I learned the hard way that making jerky is an art, my friends, and it takes some trial and error to get it just right.
How to Make Smoked Jerky on Pit Boss
- Prep Your Meat: Start with a lean cut of meat like beef or venison, and slice it into thin strips against the grain for maximum tenderness.
- Marinate: Whip up a marinade of your choice using ingredients like soy sauce, Worcestershire sauce, garlic powder, onion powder, and a dash of liquid smoke for that authentic flavor. Let your meat soak up all that goodness in the fridge for at least a few hours, or overnight for an extra flavor punch.
- Fire Up Your Pit Boss: Get your Pit Boss grill roaring to a low and steady temperature, around 180°F to 200°F. You want a nice, slow smoke to infuse that meat with all those delicious smoky flavors.
- Smoke ‘Em: Lay out your marinated meat strips on the grill grates, making sure they’re not touching each other for even smoking. Close the lid and let ’em smoke away for about 4-6 hours, or until they reach your desired level of chewiness.
- Check and Flip: Don’t forget to periodically check on your jerky and give ’em a flip to ensure they’re drying out evenly. You want them to be firm yet still pliable, like a good ol’ cowboy hat.
- Cool and Store: Once your jerky is smoked to perfection, let them cool completely before storing them in an airtight container or ziplock bag. If you can resist devouring them all in one go, that is!
What type of wood/pellets to use for this recipe?
Now, let’s talk wood, my friends! When it comes to smoking jerky on your Pit Boss, you want a wood that’s gonna add some serious flavor without overpowering the meat. I’m talkin’ woods like hickory, mesquite, or even cherry for a hint of sweetness. Just stay away from anything too strong like oak or cedar, unless you want your jerky to taste like a lumberyard mishap!
Additional Tips
- Slice it Right: Remember to slice your meat against the grain for maximum tenderness. This’ll make it easier to chew and enjoy without feeling like you’re gnawing on a leather boot.
- Patience is Key: Smoking jerky is a slow and steady process, so don’t rush it! Low and slow is the name of the game here, folks.
- Get Creative: Don’t be afraid to experiment with different marinades and spices to find your perfect flavor combo. Jerky-making is all about embracing your inner culinary cowboy and rustling up some tasty creations.
What to serve
Now that you’ve got yourself a batch of delicious smoked jerky, it’s time to round out your snack spread with some tasty accompaniments. Pair your jerky with some cheese and crackers for a classic combo, or get fancy with some homemade trail mix featuring nuts, dried fruit, and maybe even a sprinkle of chocolate chips for good measure. And of course, don’t forget to wash it all down with your beverage of choice, whether it’s a cold beer or a refreshing glass of lemonade.
What to do with leftovers
But what if, by some miracle, you actually have leftover jerky? Fear not, my friends, because there are plenty of tasty ways to put those savory scraps to good use. Crumble them up and sprinkle them over salads or soups for a flavorful crunch, or chop them up and mix them into omelettes or breakfast burritos for a protein-packed start to your day. The possibilities are endless when it comes to leftover jerky, so get creative and see what tasty creations you can come up with!
Overall, making smoked jerky on your Pit Boss grill is a deliciously rewarding endeavor that’s sure to impress your taste buds and your friends alike. So fire up that grill, gather your ingredients, and get ready to embark on a flavor-packed journey into the world of homemade jerky. And remember, folks, when it comes to jerky-making, the only limit is your imagination!
OTHER RECIPES YOU’LL LOVE
Pit Boss Jerky
Ingredients
- 2 pounds of lean beef such as top round or flank steak
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon liquid smoke
- Optional: red pepper flakes for a spicy kick
Instructions
Prep Your Meat
- Start by placing your beef in the freezer for about 30 minutes to firm it up. This will make it easier to slice thinly.
- Once chilled, remove the beef from the freezer and slice it against the grain into thin strips, about 1/4 inch thick. Aim for strips that are uniform in size for even cooking.
Marinate Your Meat
- In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke. Give it a good stir until everything is well combined.
- Add the sliced beef to the marinade, making sure each strip is thoroughly coated. If you like your jerky spicy, now's the time to toss in some red pepper flakes!
- Cover the bowl with plastic wrap or transfer the mixture to a ziplock bag, and let it marinate in the fridge for at least 4 hours, or preferably overnight for maximum flavor infusion.
Fire Up Your Pit Boss
- When you're ready to smoke your jerky, preheat your Pit Boss grill to a low and steady temperature, around 180°F to 200°F. You want a nice, gentle heat for that slow smoking action.
Smoke 'Em
- Remove the marinated beef from the fridge and drain off any excess marinade.
- Lay out the meat strips in a single layer on the grill grates of your Pit Boss, making sure they're not touching each other for even smoking.
- Close the lid and let your jerky smoke away for about 4-6 hours, or until they reach your desired level of chewiness. Don't forget to periodically check on them and give 'em a flip for even smoking.
Cool and Store
- Once your jerky is smoked to perfection, remove them from the grill and let them cool completely on a cooling rack.
- Once cooled, transfer your smoked jerky to an airtight container or ziplock bag for storage. If you can resist devouring them all in one go, that is!