Beef Jerky on the Green Mountain Grills

I love this recipe and so does my family. Simple and easy to execute. If you don’t have a smoker, you can do it in an oven, but it’s far better on the Green Mountain Grill with the added wood smoke flavoring you get from the pellets. You can do this right on the rack of the Green Mountain, but in this version, I used a rack system call the Bull Rack System. Pretty handy. Enjoy!

Jerky Recipe / Ingredients:

2 pounds eye of round or similarly lean steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons granulated onion powder
1 teaspoon red pepper flakes

Directions:

Slightly freeze the meat for 1-2 hours, so it’s stiff, but not frozen all the way through. This makes it easier to slice.
Slice the meat thin, less than 1/4″ thick.
Mix all of the non meat ingredients in a shaker bottle or bowl with a whisk
Place all of sliced meat into a large enough zip lock bag which will hold the meat and the brine
Pour the liquid ingredient mixture on top of the meat and seal the bag well
Brine for 24 hours, flip the bag over after 12 hours
Smoke 10-15 hours at 175 on racks in GMG, based on thickness. Cool and blot dry before storing.
You can vacuum pack and store the jerky for up to 6 months
Enjoy!

Here are some pics along the way: