In this video we will show you how to make two unique jerky recipes. Achieve that mouthwatering goodness with Grilla Grills. Learn how to make the best smoked jerky using your Grilla Grill today!
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Hey, pit fans! Today's all about the basics of jerky.
So, the first thing what meat constitutes good jerky meat? There's a lot! I've heard people say Flank Steak, Eye of Round, London Broil. All that will make jerky right, because jerky is just dehydrated meat. What I personally like to use is a nice Eye of Round-and the reason why- it's not very fatty on the outside, if it is, trim that off.
So how thick should your slices be? If you have your butcher do this and you want a 'drier' jerky, go with 8th inch. If you want a little cheerier jerky, you're gonna go with a quarter inch.
So our meat is sliced, what are we gonna do now? Well, you got to make the marinade. I'm gonna give you a couple recipes. The first one I'm calling it basic jerky ancho chili powder. It's gonna have some onion powder, some garlic powder, black pepper. I really like using the Gorilla Beef Rub in it and then it's just basically soy sauce, Worcestershire sauce. Honey is optional in this recipe.
Ingredients:
- 2 TBS Ancho Chile powder
- 1 TBS Onion Powder
- 1 TBS Garlic Powder
- 1 TBS Black Pepper
- 1 TBS Grilla Beef Rub
- 1-2 cup Honey - optional
- 1/4 cup Worcestershire Sauce
- 1/2 cup Soy Sauce, Tamari or Panzu
Full recipe: grillagrills.com/recipes/gril...
We're just going to zip it up and you can feel the honey and all the hard stuff in there. Just kind of keep working it, give it a good shake, make sure the bag is sealed. Now, this amount of marinade is just about enough for about two pounds of Eye of Round.
Put it in the refrigerator. I like at least 8 hours in the marinade, you can go 12 or 24 hours. I know some people go 48. The longer you go, the more it's gonna have flavor obviously. The darker it's gonna be. So this is our basic marinade for jerky.
The whole point of jerky is drying it out. So putting it on too wet helps no one so all we've done is take our cutting board, lay down some paper towels underneath our wire rack.
So this batch is totally ready to go right on the smoker. So let's talk about our set temp. There's gonna be a lot of arguing about this. You guys are gonna say it has to be as low as possible. I agree with you but understand you're flying in the face of physics, so you have to go a little warmer if your temps are on the extreme end okay. So go to about 200 degrees. You got plenty of air moving around your jerky, that's what you want because we're trying to dehydrate it more than cook it. So we're good, I like to check on it about once an hour. It can take 2 to 3 hours, this is pretty thick jerky so it may take a little longer.
If you want to make this jerky at home, go to grillagrills.com/recipes or find us on social media- Facebook, Instagram, Twitter at GrillaGrills. We want to see you make this recipe so tag us! If you this jerky, if you've got a favorite jerky recipe, let us know I'm happy to try it and see if we can maybe update this one. We're constantly updating our recipes with new photos. Maybe your photo turns out better than ours, we'll use your photo if we get your permission but again this is all about being part of the Grilla family.
Sharing knowledge and enjoying being a star in your backyard. If you got questions email us- pitmaster@grillagrills.com. Or if you need some customer service grillmaster@grillagrills.com.
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