How to Make Beef Jerky on the Bnq Grill

This dish was written for SABER Grills by Chef Chris Koetke of Let's Dish.

It'south no hugger-mugger that I adore the restaurant-like intensity of SABER's oestrus. And I honey its ability to produce sear marks on even the thinnest cuts of meat.  Merely this post takes us to the other farthermost – i where temperature command counts for everything.

We're talking most making bootleg beef jerky. Making jerky is basically a drying process as opposed to a cooking process to creates a jaw-exercising chew. So it requires low temperatures.  And this is where the SABER's versatility really shines.

Choosing Beef to Make Beef Jerky

In general, avoid super tough meat like shoulder, shanks, and short ribs. And leave the slap-up tender cuts like filet, rib, and strip for prize steaks.

For jerky, choice meat that has some chew like sirloin, rump, and even round.  Or my preferred cutting—the flank steak. Flank steak is full flavored, easy to trim, and very piece of cake to cut beyond the grain, making it neat for jerky.

Tips Making Jerky at Home

When cutting meat for hasty, cut beyond the grain for tender, chewable jerky.

You tin freeze the meat earlier cut information technology to forbid shredding the meat. Or you tin use a sparse, sharp pocketknife and saw through the meat to prevent shredding. Don't "push button" through the meat because you're probable to shred it.

The SABER^® warming rack is positionable. Yous can put the warming rack on the roast setting right higher up the grates to make beef jerky on the warming rack instead of the grates. You may have to dry a smaller batch of jerky to fit all on the warming rack. OR you lot can cook up a larger batch and put the extra pieces on the warming rack while the bulk of the jerky dries on the grates.

You will lose some estrus when you open the lid to movement the jerky around on the grates.  But if y'all observe that the temperature is rise, open your  grill lid slightly to allow some of the estrus out. Y'all can use a wedge to prop it open.

Add wood chips for a smoky taste. Add more wood chips for a strong fume flavor. Mesquite, hickory and oak are stronger woods flavors that pair well with beef. Crimson, pecan and walnut forest are milder wood flavors that pair well with beef.

When y'all make beef hasty at habitation, you desire to consume it without a couple of weeks.

You likewise want to make sure to air-condition homemade jerky. Jerky is stale meat, which in theory means bacterial growth is minimal. But since you tin't measure the h2o activeness at home, you want to keep it refrigerated to be safe.

Ingredients

• two pounds meat
• one cup soy sauce
• 1/3 cup Worcestershire sauce
• vii tablespoons brown sugar
• Pepper, onion powder, garlic powder, ground chilies, cumin and curry to gustatory modality
• Forest fries

Directions

• Trim the beef by removing whatever visible sinew and fat.
• Cut across the grain to slice the meat into ane/4-inch slices.
• Mix the soy sauce, Worcestershire sauce and dark-brown carbohydrate. Add other spices and herbs to personalize the flavor. Taste test as you add.
• Put the meat in the marinade and let it sit covered in the refrigerator for about 6 hours.
• After half dozen hours, remove the meat from the marinade and pat dry out with newspaper towels.
• Plough on and preheat grill with all burners on high. Allow information technology rut for about 10 minutes.
• After x minutes, plough off the grill and allow the grates absurd until they're warm to the touch.
• Add ane or 2 small handfuls of wood chips to one grate (far left or right but non centered). Turn on the burner below this grate on depression.
• Lay beef slices on the grates where the burners are off.
• Position a thermometer probe inside the grill to constantly monitor the temperature. Yous want to keep information technology betwixt 160°F-180°F. If it gets above 180°F, the meat volition start to cook instead of dry.
• Dry with the hat closed. During the drying process, motion the pieces of meat effectually the grill occasionally.
• The jerky will take effectually 4-five hours to dry. You know it's done when information technology becomes chewy. If you lot like, you can dry out it until it is nearly hard.

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Source: https://www.sabergrills.com/better-barbecue-blog/make-beef-jerky-gas-grill/

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