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
- Put the meat in the freezer before slicing. When the tenderloin is slightly frozen it’s easier to slice thinly.
- 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
- Layer the slices of beef between 2 sheets of paper towels and try to make them as dry as possible.
- Make the dry rub by mixing the ingredients and sprinkle it on the beef.
- 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.
- Now you hang the slices on your grill grates. and close the lid for 6 to 7 hours until the meat has dried completely.
- 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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