Beef jerky from the grill

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Beef jerky from the grill

You can make jerky in a food dryer but I want to make it in my grill. All you need is a big enough grill and cold weather. And lean meat. Tenderloin is a great cut to use.

Keep away from fatter cuts because it goes rancid during the drying process.


  • Beef tenderloin

For the marinade

  • 1/2 cup sweet soy sauce
  • 10 sprigs of chives
  • 2 cloves of garlic
  • 3 slices of ginger

For the dry rub

  • 1 part paprika powder
  • 1 part onion powder
  • 1/8 part cayenne pepper
  • 1/8 part salt
  • 1/8 part ground pepper

How to

  1. Put the meat in the freezer before slicing. When the tenderloin is slightly frozen it’s easier to slice thinly.
  2. Mix the ingredients for the marinade and add the beef slices to the mix. Make sure all the slices are covered with the marinade. Put this in the fridge for 2 days to marinate
  3. Layer the slices of beef between 2 sheets of paper towels and try to make them as dry as possible.
  4. Make the dry rub by mixing the ingredients and sprinkle it on the beef.
  5. Fire up your grill with the least amount of heat and keep the vents fully open. This way you get the driest heat possible. A temperature of around 70°C (158F) would be great.
  6. Now you hang the slices on your grill grates. and close the lid for 6 to 7 hours until the meat has dried completely.
  7. You can eat the jerky when it comes out of the grill but it will be better when you stored them in the fridge for a couple of days.

BBQ gear used

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