Honey Teriyaki Beef jerky on a Davy Crockett | Green Mountain Grill


I made Jack Daniel’s Honey Teriyaki Beef Jerky on my Davy Crockett Pellet Smoker. Normally I would follow the exact recipe but I decided to get an easy marinade in a bag to show that it doesn’t take much for good grilling. I followed Standard operating procedure on the jerky with a few exceptions. Normally just follow the recipe, I’m just showing that it doesn’t matter what you marinade your jerky with, the same cooking instructions apply.

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I marinated my beef for 24 hours, then let it drain and rest for another full hour before smoking.

Once it’s done I drain it on a rack and let it chill for about an hour

Getting ready to start my Beef Jerky! Slow and low! #beefjerky #ilovegrilledmeat #bbq @greenmountaingrills

A video posted by Manny Chavez III (@defango) on

I wanna make sure my beef is cooked so I smoke at 210 for a full hour before I kick the grill down to 150. I do a full hour at 210 degrees and then 3 hours at 150 degrees. It works out really well for me and I like the softness of the jerky. If you want firmer jerky just cook it for another hour max.

I like the Marinade in a bag because it works, yet if your gluten free you need not apply. The Green Mountain Grills does most of the work in the smoking. If you cook at 210 for an hour you know you have killed off all bacteria, after that it’s just keeping a consistent temp of 150 Degrees to dry the meat. Normally it’s a 5-hour cook for me, 1 hour at 210 cooking the meat, and 4 hours at 150 finishing it off and drying. I use a laser thermometer to spot check the meat, but I’m looking for 160 degrees with about 2 hours to rest and dry.

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Peppered Beef Jerky | By Green Mountain Grills

Category: Beef
Ingredients:
(optional) Sriracha
1 Cup Soy Sauce
½ cup dry White Wine or cooking sherry
½ cup white sugar
½ cup Worcestershire Sauce
¼ cup GMG Cherry Chipotle BBQ Sauce
2 tablespoons black pepper
3 lbs. lean beef or game meat

Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

Marinade:
3 lbs. lean beef or game meat, thin sliced with the grain
1 Cup Soy Sauce
½ cup Worcestershire Sauce
½ cup dry White Wine or cooking sherry
¼ cup GMG Cherry Chipotle BBQ Sauce
½ cup white sugar
2 tablespoons black pepper
*1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.

Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.

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