Jerky on a Pellet Grill

With this jerky on a pellet grill, you will never buy jerky from the store again. Just buy a pellet grill and make your own. Personally, this easy jerky on pellet grill recipe is the only jerky allowed in my house.

Pellet smokers are so versatile, and their low-temperature settings and constant airflow permit them to function just like dehydrators.

This means that they are ideal for jerky, with the natural smoke flavor from pellets being a bonus.

In this guide and detail, you will learn how to make jerky on a pellet grill.

So, just try to make some to take along on your journey next time you are camping, fishing, or just driving for more than a couple of hours.

Choose your Beef Cut

You can go for the flank steak, particularly if this is your first attempt. The flank steak makes for great jerky, but it was a little costlier.

For the next round of beef jerky, you can go for a nice, lean eye of round, which will be every bit as good but more affordable.

Just look for an extremely little fat one when you are looking for the right cut of meat, or you can just trim it before you marinate it. I’m sure you’d agree that no one wants to check on an all-fat stick.

With the Grain or Against the Grain?

It’s a fact that every cut of meat has a “grain” running through it. You will find it when you handle the meat; all you need to do is bend it around and look for which way the lines run.

However, cutting “with the grain” means exactly that; it means that you are slicing in the same direction as the grain.

Now, doing this will yield a chewier beef jerky, which I mostly go for. Cutting against the grain will yield a much more succulent beef jerky result.

Why Make Beef Jerky at Home?

More Is Better

When you make this stuff, ensure that you double or even triple the recipe, given that it isn’t going to last long.

I normally make three or four pounds at a time, and it lasts me for only two to three days, tops.

It’s Easier Than You Think

With this recipe, making beef jerky is much easier than you think. Success is guaranteed if you follow this recipe.

It’s Less Expensive Than Store-Bought

It is no news that beef can be expensive, but to make jerky, you don’t need to use the fattier, most expensive cuts; however, remember that this is based on your preference.

Ensure that you look for deals and coupons as ways to also save. The cost of the rest of the marinade ingredients is minimal.

You will be addicted for life if you try this recipe once, and you will have to eat your last bag of mass-produced, store-bought jerky.

As previously mentioned, pellet smokers—the Traeger in this case—are so versatile, and some of the things they do, they do exceptionally well. And, fortunately, beef jerky is one of those things.

Do not waste another 15 to 20 dollars on subpar mystery meat jerky ever again.

Just get your ingredients together, follow the recipe, and then try your hand at making your first batch of simple, delicious, and inexpensive Traeger beef jerky.

Beef Jerky on a Pellet Grill

This is a thinly sliced beef top round in a delectable marinade and smoked low on a pellet grill, which will result in perfect chewy beef jerky.

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Marinade Time: 12 hours
Total Time: 15 hours and 10 minutes

Equipment

• 1 Traeger grill
• 1 gallon-sized zip-top bag
• 1 sharp knife
• 1 cutting board

Ingredients

• 2 Ibs of eye round roast
• 2 teaspoons of black pepper
• 2 teaspoons of onion powder
• ¼ cup of brown sugar
• 2 teaspoons of granulated garlic
• ½ cup of low-sodium soy sauce
• 2 tablespoons of Worcestershire sauce

Laid-Out Instructions

Prep the Beef for Slicing

• When it comes to prepping the beef for slicing, you have two options. First, if the beef is frozen, you should bring the roast out at room temp for 1 to 2 hours, or until the beef is still partially frozen but able to be sliced.
• The second option is to partially freeze the top round, then wrap the beef in plastic wrap and place it in the freezer for 2 to 3 hours. After that, thinly slice the beef to 1/8″ using an extremely sharp knife.

Mix the Marinade

• First, you are to combine the soy sauce, brown sugar, garlic powder, Worcestershire sauce, black pepper, and onion powder.
• That being done, add the beef to a zip-top bag and pour the marinade over it, then rub it in the marinade and place it in the refrigerator for 12 to 24 hours.

Smoke the Beef Jerky

• Now, when you are ready to smoke the beef jerky, proceed to preheat your pellet grill or smoke to 175 degrees Fahrenheit.
• After that, remove the marinated beef and blot with a paper towel to get rid of the excess liquid.
• Immediately after the smoke has reached 175 degrees F, proceed to lay the beef slices directly on the grill grates, then cook the jerky with the lid closed for 2 to 3 hours. Make sure you check the jerky for doneness by removing a piece from the smoker and pulling it apart. Immediately after it has reached the desired consistency, turn off the smoker and remove the beef jerky.
• That being done, place the cooked beef jerky in a zip-top bag or food storage container and allow it to rest at room temperature for an hour.
• You can store the beef jerky in the refrigerator for up to two weeks, but keep in mind that it won’t last that long.

How to Store Homemade Beef Jerky

Just pull the jerky off the grill as soon as it is done cooking and place it in a large zip-top bag or airtight container to lock in the moisture that the jerky still has.

The beef jerky can remain at room temperature for a few hours, but remember that it has to be refrigerated.

You have the option of also storing it in a salad container and placing it in the fridge, which will make it last for up to two weeks.

Homemade beef jerky is an excellent snack for kids’ lunches and gets a little additional homemade protein in it to keep them going throughout the day.

What You Get From Smoked Beef Jerky

Compared to making it with a dehydrator or oven, making beef jerky on a smoker is much better, given that you get the chance to add even more flavor.

The truth is that drying out and curing the meat with salt and a low heat source is good, but the question is, why not move the process to a pellet grill?

A pellet grill or even an electric smoker is ideal for jerky, thanks to the fact that they can consistently maintain an extremely low temp. It is an excellent way to cook a big batch of jerky, which I strongly recommend.

The consistent low temperature will help dry and cook the meat slowly, which will yield a finished product with a good chew, but it is still succulent enough to easily eat.

Final Thoughts

To slice the beef, just pull it out after the outside of the beef has firmed up from being in the freezer and get rid of the plastic wrap.

Also, get a sharp knife to cut into thin slices of around 1/8” against the grain; this is so because thinner strips will dry out quickly and evenly.

That being said, this concludes this guide on “jerky on a pellet grill,” as you now have your perfect recipe.