How To Make Beef Jerky On A Bbq Grill

This is a lot of fun, but it takes about a day to complete. I adore cooking anything on the charcoal grill, and while this can be done on a Weber smoky MT., gas grill, or even in the oven (but not as smoky), it is still delicious.

When I was first purchasing a new pellet grill, my favorite “protein bar” and an easy recipe for beef jerky were the first things I tried. The ability of the pellet grill to maintain temperatures of up to 165 degrees Fahrenheit for 10 hours made this super delicious beef jerky a breeze to make.

Types Of Grilled Bbq Grills

how to make beef jerky on a bbq grill

Dry-cured: This is the real, classic, conventional cowboy jerky, and jerk elitists and survivalists will not abide by any other method. It is delicious, salty, has a shelf life of a year or more at room temperature in the bomb shelter, and it is ideal on the range or in backpacks if done correctly. This technique is best utilized by commercial producers since the meat is not cooked and may carry germs if not handled correctly. Here is a basic rundown of what happens, although there are many different variations: Thin slices of the flesh are covered in salt, sugar, and spices on all sides. 

Also Read: How To Eat Shredded Beef Jerky

Wet cured: The meat is soaked or sliced in a concentrated strong brine that has been seasoned with spices and a sweetener like molasses, sugar, or honey, which is seen by some as a shortcut. Liquid smoke is often used. The meat is then taken out of the brine and dried in a cold smoker, dehydrator, or oven. Tender Quick can also be utilized. This is the most common technique used by commercial producers.

Marinated: The ideal technique is simple, safe, and more flavorful than wet curing. It is similar to wet cured in that it uses a lower salt concentration, more flavorings, and no preservatives. These jerky strips, on the other hand, must be refrigerated for long-term preservation but can be removed for brief periods of time to attend games, concerts, or camping trips with you. The recipe below allows a lot of customization, but I recommend following my strategy the first time out. Then get creative.

Also Read: How To Make Beef Jerky On A Traeger


  1. Prep: 5 tablespoons is approximately enough ginger to grate and peel.
  2. To cut the beef, put it in the freezer for an hour or two to stiffen it and make it simpler to cut. Cut the meat into disks about 1/8 to 1/4″ (3.2 to 6.4 mm) thick. Make sure they are all around the same thickness. You do not want them paper-thin since they will shrink in half, but you do not want them too thick either, because it will take forever for them to dry. To make it less chewy, I prefer to cut across the grain. Some people like to slice with the grain to provide their mandibles with a more challenging workout. They will not be as long as bacon strips. Odd shapes are acceptable. It indicates that it is handmade. Place the meat in a 1-gallon (3.8 L) zip baggie

Also Read: How Thick To Slice Meat For Jerky?

  1. Marinate: Combine all of the marinade ingredients in a blender. Pour the liquid into the zipper bag. Place the bag in a bowl or pan to catch any leaks and let it chill in the refrigerator. Allow at least 12 hours for overnight marination, especially if using ground beef. Pick up the bag occasionally and roll it around for several minutes to ensure that all of the liquid is touching all of the meat surfaces. This is crucial. It will keep for up to 2 days if marinated in the refrigerator. Drain the meat and discard the marinade after it has been allowed to sit for 2 days. Do not try this with other foods!
  2. Fire up: After marinating, set up your grill for indirect cooking in a 2-zone arrangement with a temperature of about 200°F (93.3°C) in the indirect zone. To promote smoking, make sure the wood is right on the heat source. On a gas grill, wrap it in aluminum foil and punch holes in it to create an enclosure. If you want, you may open the lid of your cooker to allow heat out so that the temperature remains low. This will also enhance air circulation. Skip using a water pan today if you normally do. Dehydration rather than moisturization is the objective here.

Also Read: How To Tell If Jerky Is Done Dehydrating

  1. Cook: Grill the meat over medium-high heat for about 15 to 60 minutes, or until cooked through. I like the nonstick narrow mesh Frogmats since they can be cleaned in the dishwasher and do a fantastic job. Make sure there are no folds or overlaps in the meat. If your equipment allows, use both lower and upper grades. Grill for roughly 15 to 60 minutes, or until thoroughly cooked. 
  2. The idea of cooking the flesh might be distasteful to meat elitists, but if you do not preserve it, it must be treated as soon as possible. Cold smoking is hazardous and I cannot advise it for home cooks. Smoke is not required, but it does add a pleasant BBQ flavor and extends shelf life in the refrigerator. 
  3. Dehydrate: Finally, the meat must be dehydrated. You may cease smoking and cooking the meat to make it jerky. That implies dark, almost black, but not carbonized, flexible but breakable, and not so brittle that it shatters. Set the air temperature of the cooker to no lower than 140°F (60°C). If you have an indoor kitchen dehydrator, now is the time to remove the meat and put it inside. They are fantastic since they include a fan, which helps speed up dehydration. 

Also Read: How To Keep Beef Jerky Soft

  1. During the cooking, the meat will begin as tan, progress through ruddy, and ultimately blacken. It is not, however, really that dark. It is just extremely very dark. You should remove it as soon as possible after the last hint of a rose fades away. That is just my personal taste. It will also lose approximately half of its weight. Begin smelling as it begins to go. Choose the texture you like most. This might require a significant amount of tasting. And beer! And, of course, friends to offer their input.
  2. Serve: It is ready to eat right away, or you may keep it for later. The drier it gets, the longer it lasts. What is the shelf life of an elk steak? USDA claims that if you follow the proper procedure and temperatures are followed (this is especially crucial for the game), an elk steak can be kept safely for a month or two at room temperature. I seal mine in a vacuum bag and keep them in the fridge just to be safe. It can certainly be frozen.

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