Discover the ultimate Pit Boss jerky recipe for tender, flavorful bites. Elevate your snacking game with our mouthwatering guide.
Course
Snack
Prep Time14minutes
Cook Time5hours
Servings8
Ingredients
2poundsof lean beefsuch as top round or flank steak
1/2cupsoy sauce
1/4cupWorcestershire sauce
2tablespoonsbrown sugar
2teaspoonsgarlic powder
2teaspoonsonion powder
1teaspoonblack pepper
1teaspoonliquid 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!