My Blog Post:
http://www.defango.com/honey-teriyaki-beef-jerky-on-a-davy-crockett-green-mountain-grill/
I made Jack Daniel 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 jerkey with a few expections.
I marinated my beef for 24 hours, then let it drain and rest for another full hour before smoking. 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.
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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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