Grilled Beef Jerky Recipes

BEEF JERKY IN A SMOKER

Beef Jerky in a Smoker image

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

Provided by Doug Patrick

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 15h10m

Yield 6

Number Of Ingredients 6

Ingredients

4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices

Steps:

In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 6 g, Cholesterol 101.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 9.1 g, Sodium 2488.9 mg, Sugar 0.8 g

GRILLED BEEF "JERKY"

Grilled Beef

Although the ingredients of this great snack, which also makes a good starter, are the same as for a common marinated beef dish, this is all about process. The beef is first dried and then fried or grilled. If you live in a warm climate, you can dry the beef in the sun for a day, turning it once. To get the same effect in more temperate zones, you need an oven, which, needless to say, is easier and more reliable. To crush the coriander seeds, put them in a plastic bag and press on them with the bottom of a pot, leaning on the pot if necessary. For information on Southeast Asian fish sauces like nam pla and nuoc mam, see page 500; for information on trimming lemongrass, see page 143.

Yield makes 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds boneless beef sirloin or flank steak
2 tablespoons minced lemongrass
1 tablespoon crushed coriander seeds
2 tablespoons nam pla or nuoc mam
1 tablespoon honey or sugar
1 tablespoon minced garlic

Steps:

Freeze the meat for 30 to 60 minutes, until it is semisolid. Slice as thinly as possible (if you have a slicing machine, this is the time to use it).
Combine the meat with all the remaining ingredients. Marinate for 2 to 24 hours. Drain the meat, then place it on a rack-the slices should not be touching one another-and put it in an oven set at its lowest temperature (or place in the sun, or use a dehydrator). "Cook" the meat, turning it occasionally, until dry but still pliable, at least 4 hours and probably more (if it takes less time than that, your oven is too hot; you can proceed, but next time look for a tamer heat source).Wrap and refrigerate the meat for up to a couple of days if you like.
Start a charcoal or gas grill; the fire should be quite hot and the rack no more than 4 inches from the heat source. Grill the slices quickly, until lightly browned on both sides. Serve hot or at room temperature.

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