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 Time30minutes
Cook Time4hours
Servings8
Ingredients
2poundslean beeftop round or flank steak
1/2cupsoy sauce
1/4cupWorcestershire sauce
1tablespoonliquid smoke
2clovesgarlicminced
2tablespoonsbrown sugar
1teaspoonfreshly ground black pepper
1teaspoononion powder
1/2teaspooncayenne pepperadjust to taste for spiciness
Instructions
Preparing the Meat
Start by placing the beef in the freezer for about an hour. This will make it easier to slice into thin strips.
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
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.
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.
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'!
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.
Drain the marinated beef strips and pat them dry with paper towels. Discard the marinade.
Smoking the Jerky
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.
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.
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
Once your homemade beef jerky has reached that smoky perfection, take it off the smoker and let it cool completely on a wire rack.
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!