Beef Jerky is my favorite “protein bar” and an easy recipe for beef jerky was the first thing I experimented with when I purchased a new pellet grill. The pellet grill’s ability to maintain 165 degrees for 10 hours made this super delicious beef jerky super easy. But, can you make jerky on a pellet grill?
Wood pellet grills are incredibly adaptable, and their low temperature settings and steady airflow make them comparable to dehydrators. This makes them ideal for jerky, with the extra benefit of natural smoky flavor from the pellets. In this blog, we have an article about best wood pellet grills that you might want to see,
Beef Jerky
Jerky is thinly sliced lean beef that has been cured to avoid spoiling. Typically, this drying procedure includes the addition of salt to prevent germs from growing before the meat has completely dehydrated. Jerky is derived from the Quechua term ch’arki, which translates as “dried, salted beef.”
Pellet Grill
Pellet grills are outdoor cooking devices that combine the best features of charcoal smokers, gas grills, and ovens. They use pellets made from compressed sawdust or woodchips as fuel to produce heat for cooking food.
The pellets burn at high temperatures, creating hot flames that can be used to sear meat, bake bread, roast vegetables, and more. Pellets are fed into the firebox through an auger system, which then mixes them with air and ignites them using a spark-producing device. The resulting flame heats the cooking chamber and its contents.
The first pellet grills were introduced in the early 1980s by Traeger Grills Inc., a company founded by John Karras who was later convicted of fraud. In 1984, Traeger sold the patent rights to the design to Traeger’s owner, Joe Petagno. Since then, other companies such as Charbroil have also produced similar designs.
Today, pellet grills are available in many different styles and sizes, ranging from small tabletop models to large commercial units. Many manufacturers offer their own proprietary brands of pellets, but most are now manufactured under license from Traeger, who has since dropped the “Traeger” brand name.
Can You Make Jerky On A Pellet Grill?
Yes it is! You can make jerky on pellet grill, here’s how to do it!
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tsp brown sugar
- 2 tsp paprika
- 1 teaspoon powdered garlic
- 1 teaspoon freshly ground black pepper
- 2 lb flank steak or another lean beef cut
Instructions
- In a bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, paprika, garlic powder, and pepper.
- Slice the meat into 1/8″ – 1/4″ pieces and add it to the marinade, coating completely.
- Refrigerate the beef for at least 4 hours, preferably overnight.
- When ready to smoke the jerky, adjust the temperature of your pellet grill to the lowest setting (200 degrees Fahrenheit).
- Arrange the beef strips on a rack that allows for air circulation.
- Smoke the meat for a total of 2-4 hours, turning it over after approximately 90 minutes. The amount of time necessary is mostly determined by the temperature of your smoker and the thickness of the meat.
- When the outside of the meat appears to be dry, remove it. It should be largely rigid but slightly malleable. Allow more time if the meat is floppy.
- After taking the jerky from the smoker, dab any oil spots on the surface using a paper towel.
- Jerky can be stored at room temperature for up to 1 week in a plastic bag. If required, you can refrigerate or freeze it to extend its shelf life.
Kindly notify us if you attempt this recipe and how it turns out! Enjoy your pellet grilling!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
