How to select the best meat cuts for jerky. What are the ideal spices and marinades for flavorful jerky. How to set up your Camp Chef pellet grill for optimal jerky smoking. What temperature and duration are best for smoking jerky. How to ensure your homemade jerky is safe to eat and store properly.

Selecting Prime Cuts for Mouthwatering Jerky

When it comes to making jerky, choosing the right cut of meat is crucial. Flank steak stands out as a top choice due to its lean nature and rich flavor profile. However, other excellent options include sirloin tip, eye of round, and bottom round. For those seeking alternatives, venison, turkey, and chicken can also produce delectable jerky.

Why is the cut of meat so important for jerky? The ideal jerky meat should be lean, as excess fat can lead to rancidity during the drying process. Additionally, the muscle fibers should run in a consistent direction, allowing for easy slicing against the grain.

Tips for Preparing Your Meat

• Trim off any visible fat to prevent spoilage
• Slice the meat into strips approximately 1/4 inch thick, 4 inches long, and 1 inch wide
• Cut against the grain for a more tender jerky texture
• Partially freeze the meat for easier slicing
• Tenderize the slices with a meat mallet for improved texture

Can you use ground meat for jerky? While it’s possible, whole muscle cuts are generally preferred for safety reasons. Ground meat increases the risk of bacterial contamination, so extra precautions must be taken if using it for jerky.

Crafting the Perfect Jerky Marinade

The marinade is where you can truly let your creativity shine. A well-crafted marinade not only imparts delicious flavors but also helps tenderize the meat. The key is to balance savory, sweet, and acidic elements for a complex flavor profile.

Classic Barbecue Jerky Marinade

• Soy sauce
• Worcestershire sauce
• Brown sugar
• Minced garlic
• Cracked black pepper
• Liquid smoke
• Crushed red pepper flakes (optional for heat)

Asian-Inspired Teriyaki Jerky Marinade

• Soy sauce
• Mirin (sweet rice wine)
• Grated fresh ginger
• Sesame oil
• Rice vinegar
• Honey
• Garlic powder

How long should you marinate jerky meat? For optimal flavor infusion, marinate your meat strips for 1 to 2 hours. Avoid marinating for too long, as the acidity in the marinade can start to “cook” the meat, affecting its texture.

Mastering the Art of Marination

Proper marination technique is crucial for achieving perfectly flavored jerky. Start by mixing your chosen marinade in a shallow, non-reactive dish. Submerge the meat strips fully in the marinade, ensuring each piece is coated evenly. Cover the dish and refrigerate, turning the meat occasionally to promote uniform flavor absorption.

After marinating, drain the meat thoroughly and pat it dry with paper towels. This step is essential as excess moisture can prolong the drying process and potentially lead to uneven jerky.

Pro Marination Tips

1. Use a zip-top bag for easy marinade distribution and cleanup
2. Don’t reuse marinade that has been in contact with raw meat
3. For a stronger flavor, reserve some marinade before adding meat and brush it on during smoking
4. Experiment with dry rubs as an alternative to wet marinades

Is it necessary to marinate jerky meat? While not strictly necessary, marinating greatly enhances the flavor and can help tenderize tougher cuts of meat. However, if you prefer, you can simply season the meat with a dry rub before smoking.

Setting Up Your Camp Chef Pellet Grill for Jerky Success

The Camp Chef pellet grill offers precise temperature control, making it an excellent tool for jerky making. To set up your grill for optimal jerky smoking, start by selecting the right accessories and configuring the temperature correctly.

Essential Jerky-Making Accessories

• Jerky rack: A stainless steel rack designed to fit your specific Camp Chef model
• Drip tray: To catch any marinade or fat drippings
• Meat thermometer: For monitoring internal grill temperature
• Spray bottle: For spritzing jerky during smoking if needed

What temperature should you set your pellet grill for jerky? The ideal temperature range for smoking jerky is between 160°F and 180°F. Set your Camp Chef grill to SMOKE mode and adjust the temperature to fall within this range.

Pellet Selection for Jerky Smoking

The type of wood pellets you use can significantly impact the flavor of your jerky. Here are some popular options:

• Hickory: Strong, classic smoky flavor
• Apple: Mild, slightly sweet smoke
• Mesquite: Bold, earthy flavor
• Cherry: Subtle fruitiness
• Oak: Neutral, versatile smoke

Consider mixing pellet varieties to create unique flavor profiles that complement your marinade choices.

The Smoking Process: Time and Temperature Mastery

Smoking jerky is a delicate balance of time and temperature. The goal is to slowly remove moisture from the meat while infusing it with smoky flavor. This process typically takes between 4 to 6 hours, depending on the thickness of your meat slices and desired final texture.

Step-by-Step Smoking Guide

1. Preheat your Camp Chef pellet grill to 160°F in SMOKE mode
2. Arrange marinated meat strips on the jerky rack, ensuring they don’t touch
3. Place the loaded jerky rack in the preheated grill
4. Smoke for at least 4 hours, checking periodically
5. If needed, spritz with a little marinade or water to prevent over-drying
6. Test for doneness after 4 hours, continuing to smoke if necessary

How do you know when jerky is done smoking? Properly smoked jerky should be dry to the touch but still pliable. It should bend without breaking and tear apart with some resistance. The internal temperature of the meat should reach at least 160°F to ensure food safety.

Ensuring Food Safety in Homemade Jerky

While jerky is a preserved food, proper precautions must be taken to ensure it’s safe for consumption. The primary concern is preventing the growth of harmful bacteria during the drying process.

Key Safety Measures

• Use fresh, high-quality meat from reputable sources
• Keep all equipment and surfaces clean and sanitized
• Marinate meat in the refrigerator, not at room temperature
• Ensure the internal temperature of the meat reaches at least 160°F during smoking
• Store finished jerky in airtight containers in a cool, dry place

Is it safe to make jerky at home? Yes, when proper food safety guidelines are followed, homemade jerky is safe to consume. The key is maintaining the correct temperature throughout the process and ensuring sufficient moisture removal.

Post-Smoking Care: Cooling, Drying, and Storage

The care you give your jerky after smoking is just as important as the smoking process itself. Proper cooling and storage techniques will help maintain the quality and safety of your homemade jerky.

Cooling and Final Drying

After removing the jerky from your Camp Chef pellet grill, allow it to cool at room temperature for about an hour. This cooling period allows any remaining internal moisture to continue migrating outward, resulting in a more evenly dried product.

Once cooled, you may want to pat the jerky with paper towels to remove any surface moisture or oil. Some jerky makers prefer to hang their jerky strips in a well-ventilated area for a few more hours to ensure thorough drying.

Proper Storage Techniques

1. Store jerky in airtight containers or resealable plastic bags
2. Keep jerky away from direct sunlight and heat sources
3. For extended shelf life, consider vacuum sealing individual portions
4. Refrigerate or freeze jerky for longer-term storage
5. Label containers with the date of production

How long does homemade jerky last? When properly dried and stored, homemade jerky can last 1-2 months at room temperature, 3-6 months in the refrigerator, and up to a year when frozen. However, for best quality, consume within a few weeks of production.

Exploring Unique Jerky Flavors and Techniques

Once you’ve mastered the basics of jerky making on your Camp Chef pellet grill, it’s time to explore more adventurous flavors and techniques. The world of jerky is vast, with endless possibilities for creativity.

Innovative Flavor Combinations

• Maple Bourbon: Combine maple syrup, bourbon, and a touch of cayenne
• Lemon Pepper: Fresh lemon juice, cracked black pepper, and garlic
• Sriracha Lime: Sriracha sauce, lime juice, and honey for a sweet-spicy kick
• Mediterranean: Olive oil, lemon, oregano, and garlic
• Coffee Rubbed: Ground coffee, brown sugar, and chili powder

Advanced Jerky Techniques

For those looking to take their jerky game to the next level, consider these advanced techniques:

• Using a jerky gun for ground meat jerky in unique shapes
• Experimenting with exotic meats like bison, elk, or ostrich
• Creating vegetarian jerky using mushrooms or tofu
• Infusing jerky with smoke from different wood types
• Incorporating fermented ingredients like miso or kimchi into marinades

Can you make sweet jerky? Absolutely! While traditional jerky tends to be savory, sweet jerky variations are gaining popularity. Try incorporating honey, maple syrup, or fruit juices into your marinades for a unique sweet-and-savory jerky experience.

Making jerky on your Camp Chef pellet grill is a rewarding process that allows for endless creativity. By mastering the techniques of meat selection, marination, smoking, and storage, you’ll be well on your way to producing delicious, high-quality jerky from the comfort of your own backyard. Whether you stick to classic flavors or venture into innovative combinations, the art of jerky making is sure to provide you with a satisfying and delicious hobby for years to come.

As an avid griller and jerky enthusiast, I was thrilled when I got my hands on a new Camp Chef pellet grill. I had heard great things about using pellet grills to make jerky, but wasn’t sure exactly how to go about it. After some trial and error, I’ve honed my jerky making skills and can now churn out batch after batch of delicious homemade jerky from the comfort of my own backyard.

Intro to Jerky & Why You Need a Jerky Rack for Your Pellet Grill

Jerky is basically just thinly sliced and dried meat that has been seasoned. The low moisture content helps preserve the meat, so it can be stored without refrigeration. This makes jerky the perfect high-protein snack for hiking, camping, road trips, or just enjoying around the house.

While you can use a traditional smoker or oven to make jerky, a pellet grill like the Camp Chef offers some advantages. The smaller jerky cuts can slip through the grates of a regular barbecue grill. But with the right jerky rack accessory, a pellet grill allows the thin strips of meat to dry evenly without falling into the fire.

Selecting the Best Meat Cuts for Jerky

Flank steak is my go-to choice for jerky because it’s lean yet flavorful. But sirloin tip, eye of round, and bottom round also work well. For a tender texture, slice against the grain into long, thin strips before marinating. Partially freezing the meat makes this easier. Venison, turkey, chicken, and other wild game can be great too.

Prepping the Meat Before Marinating

Trim off any excess fat, which can go rancid. Then slice the meat lengthwise into pieces that are about 1/4 inch thick, 4 inches long, and 1 inch wide. Pound these slices with a meat mallet to further tenderize. Pat the strips dry so the marinade can penetrate.

Choosing the Best Spices and Flavors for Your Jerky Marinade

Get creative with jerky marinades! Soy sauce, Worcestershire sauce, brown sugar, garlic, pepper, liquid smoke, and spicy chiles make a bold barbecue flavor. For teriyaki, use ginger, sesame oil, rice vinegar and honey. Or go savory with onion and black peppercorn marinades. Allow 1 to 2 hours for flavors to soak in.

Tips for Marinating the Meat Just Right

Mix your marinade in a shallow dish and add the meat strips so they are fully submerged. Cover and refrigerate, flipping occasionally. Don’t overdo the marinating time or the acidity can start to “cook” the meat. Drain and pat dry before loading onto the jerky rack.

Getting the Right Jerky Rack Attachment for Your Pellet Grill

Camp Chef makes an excellent stainless steel jerky rack designed to sit securely on the grill grates. It has thin wire slats that allow maximum airflow and drainage for even drying. Make sure to get a jerky rack specifically made for your model.

Setting Up Your Pellet Grill for Optimal Jerky Making

The ideal temperature for jerky is around 160 to 180°F. Set your Camp Chef grill to SMOKE mode and bring the temperature down into this range. Insert your jerky rack and load on the marinated meat strips in a single layer without overcrowding.

How Long and What Temp to Smoke Jerky on Your Pellet Grill

Smoke the jerky low and slow, around 160°F, for at least 4 hours. Check after 3 hours and continue smoking if more moisture needs to evaporate. Spritz with a little marinade if the outside seems too dry. Jerky is ready when it’s tacky but not sticky to the touch.

Using a Jerky Gun for Handcrafted Jerky Shapes

For fun variations, use a jerky gun to extrude the meat into crazy shapes before smoking. Load the gun and squeeze out strips, zig-zags, alphabet letters, or whatever you like onto the jerky rack before firing up the grill.

Tips to Ensure Your Jerky is Safe to Eat

Always use fresh quality meat and proper food handling. Contamination risks increase with ground meat, so stick to whole muscle cuts. Marinate in the fridge, not on the counter. Smoke at the right low temp to dry sufficiently. Let jerky cool and dry before storing.

Testing Doneness of Your Smoked Jerky

A few ways to check if your jerky is ready: The meat should tear rather than slice cleanly. It will snap but not break when you bend it. And finally, it should have lost around 75% of its original weight as moisture evaporates.

Letting the Jerky Cool, Dry and Cure After Smoking

Don’t immediately bag up your jerky after removal from the smoker. Let it cool completely at room temperature for an hour or so first. This allows the inside moisture to continue migrating outward for an evenly dried jerky.

Storing Your Homemade Jerky the Right Way

Store dried jerky in an airtight container away from sunlight and heat. An extra step is to seal servings in food saver bags and remove the air to prevent oxidation. Refrigeration or freezing extends shelf life. Properly dried jerky keeps for months.

Flavor Ideas for Unique and Delicious Jerky

Teriyaki, barbecue and plain brown sugar and pepper are just the beginning. Some other fun jerky flavors to try are: Thai Peanut, Maple Whiskey, Orange Ginger, Coconut Curry, Cajun Style, etc. Let your imagination run wild!

Enjoying Your Jerky – Recipes, Pairings and Snack Ideas

Of course jerky is the perfect high-protein hiking snack for fuel on the trail. But it also makes a great party snack at home served with beer or wine. Chop up the jerky to add smoky flavor to meals. Use crumbled jerky on salads, pizza, in sandwich wraps or rice bowls. The flavor possibilities are endless.

When it comes to making delicious jerky, selecting the right cut of meat is crucial. The type of meat you choose impacts texture, flavor, and how well it will dry. Through extensive testing on my Camp Chef pellet grill, I’ve dialed in the perfect cuts to make foolproof jerky every time.

Selecting the Best Meat Cuts for Jerky

Flank steak has become my personal favorite jerky meat. It has just the right leanness, with fat marbling that keeps the jerky tender after drying. Flank steak fibers run long and tight, so when you slice against the grain you get perfect thin strips. The flavor is also big, especially when accentuated by a bold marinade.

Sirloin tip ranks as another excellent jerky cut I highly recommend. It is budget-friendly and readily available. Sirloin tip is quite lean, but if sliced across the grain can produce tender, meaty jerky slices. Try cutting it into strips while partially frozen for a more manageable texture.

Eye of round has proven another solid performer for my jerky. It is extra lean, so the jerky can turn out slightly chewy. Be sure to cut very thin strips across the grain. I find marinating eye of round in something like teriyaki helps balance the dense texture.

Bottom round works decently well for jerky too. It can vary in tenderness however, so it benefits from longer marinating times up to 24 hours. Grain direction matters with bottom round, so position your knife correctly as you slice.

While I stick primarily to beef cuts for jerky, venison and other wild game meats can make stellar jerky too. Turkey breast and chicken work nicely when sliced thin. The leanness of poultry jerky means it can dry quickly, so watch the smoker temp closely.

One meat I don’t recommend for jerky is pork. Pork is much more prone to bacterial growth, especially if not properly dried at the right temperature. Plus pork jerky doesn’t store as long. For food safety, beef and wild game are your best options.

Whatever cut you choose, always make sure the meat is very fresh with no off smells or sliminess. Partially freezing helps firm up the meat for easier slicing. Trim off any thick chunks of visible fat before cutting uniform, thin slices. This ensures your jerky dries evenly and has a long shelf life.

With the right tools and techniques, it’s surprisingly easy to turn affordable cuts like flank steak into stacks of delicious jerky. Using a pellet grill like the Camp Chef allows you to precisely control low heat and smoke. Patience during slicing, marinating, and smoking results in tender, flavorful jerky worth sharing.

Once I have the right meat cuts selected for making jerky, proper prep before marinating is vital. The way you slice, pound, and dry the raw meat greatly affects the end result. Follow my tips below for prepping beef, venison, or other meats for the best jerky texture and flavor.

Prepping the Meat Before Marinating

Start by trimming off any excess fat or silverskin from the raw meat. Chunks of visible fat can turn rancid over time. For safety, it’s also essential to remove any seams, sinew, or silverskin membrane.

Next, slice the meat lengthwise with the grain into long 1/4 inch thick strips. Keep them roughly 4 inches long and 1 inch wide. A sharp knife helps make clean cuts. Partially freezing the meat for 30-60 minutes firms it up for easier slicing.

Now pound the meat slices using a meat mallet or heavy skillet to further tenderize. This breaks down the tough muscle fibers so the jerky will be easier to chew. Be careful not to overdo it though or the jerky could turn mushy.

Before marinating, pat the slices dry with paper towels. Removing excess surface moisture allows the marinade to soak deeply into the meat rather than pooling on the surface. This boosts flavor throughout.

For extra tender jerky, consider tossing the meat strips into a zip top bag and giving them a few good whacks with a hammer. This helps loosen the tough fibers. It’s a fun stress reliever too!

While prepping and slicing the jerky strips takes some work, it makes all the difference in texture and marinade absorption. Resist the temptation to just throw meat chunks into a marinade. With the right prep, you’ll be rewarded with tender, flavorful jerky every time you fire up the pellet grill.

Once prepped, keep the meat chilled until ready to marinate. Use very fresh meat and work quickly to ensure safety. Proper pre-marinade prep helps everything come out perfect off the smoker.

One of my favorite parts of making jerky is experimenting with different marinade flavors. The spices and seasonings you choose make all the difference in the final snack. After lots of testing, here are my tips for choosing the best jerky marinades.

Choosing the Best Spices and Flavors for Your Jerky Marinade

For a classic jerky marinade, you can’t go wrong with a bold barbecue flavor. Start with a soy sauce and Worcestershire sauce base for salty umami flavor. Brown sugar balances out the saltiness and gives a slight sweetness. Fresh ground black pepper and garlic powder provide punchy accent notes. Finally, chipotle chili powder and liquid smoke round it out with smokiness.

To give jerky an Asian flair, try a sweet and salty teriyaki marinade. Combine soy sauce, honey, brown sugar, rice vinegar, grated ginger, and toasted sesame oil. Garlic, onion powder, red pepper flakes, and a dash of five-spice powder offer depth of flavor.

For a little heat, mix up a spicy chimichurri marinade. Blend olive oil, red wine vinegar, loads of fresh chopped parsley and cilantro, garlic, crushed red pepper, oregano, and lime juice. Let the meat marinate for a full 24 hours to allow the bright flavors to penetrate.

To add serious heat, create a fiery jalapeño jerky marinade. Mix jalapeño peppers, serrano chiles, cayenne pepper, chili powder, crushed red pepper flakes, cumin, paprika, and lime juice for an addictive spicy-tangy flavor.

Savory onion and black pepper make a simple but delicious jerky marinade. Caramelized onion blended with balsamic vinegar, Worcestershire sauce, and coarse cracked black pepper imbues the meat with rich umami intensity.

Don’t be afraid to get creative and try unique flavor combinations! Jerky is the perfect canvas for playing with spices, herbs, peppers, citrus, savory sauces, and more. Let your imagination run wild dreaming up the next great jerky marinade.

Properly marinating the meat is one of the most important steps in jerky making. The marinade not only adds flavor, but it helps tenderize the meat and provides a safety benefit. Follow my tips below for getting the most out of the jerky marinating process.

Tips for Marinating the Meat Just Right

Mix up your desired marinade recipe in a non-reactive shallow dish. Glass or stainless steel work best. Make sure the marinade combines acids like vinegar or citrus with oil for proper flavor and texture.

Add the sliced and pounded meat strips to the marinade, making sure they are fully submerged. To keep them under the surface, place a bowl or plate on top as a weight. Refrigerate while marinating.

Let the meat marinate for 1-2 hours at room temperature or 4-8 hours in the fridge. Much longer can make the texture mushy. Set a timer so you don’t over marinate.

Stir or flip the meat occasionally as it marinates. This helps ensure even exposure to the flavors. The marinade will start to penetrate quickly at first before slowing.

Drain the marinated jerky strips well before smoking. Pat off any excess marinade clinging to the surface. Too much can make jerky sticky rather than nicely tacky.

Consider reserving some of the marinade to brush over the jerky during the later stages of smoking. This adds a touch more flavor to the finished jerky.

Properly marinating jerky is crucial for flavor as well as food safety. The salt, acidity, and antimicrobial herbs in marinades help prevent bacterial growth during the drying process.

With the right techniques, you can infuse your jerky with amazing flavor in just 1-2 hours marinating. Then fire up your Camp Chef pellet grill to transform the meat into smoky, tasty jerky that makes the perfect high-protein snack.

One accessory that really maximizes jerky making on a pellet grill is a good jerky rack. The right jerky rack allows you to smoke large batches of jerky evenly and prevents the strips from falling through the grill grates.

Getting the Right Jerky Rack Attachment for Your Pellet Grill

Look for a jerky rack designed specifically to fit your model of Camp Chef pellet grill. It should be made of food-grade stainless steel for durability and easy cleanup.

Choose a jerky rack with thin wire slats that allow maximum airflow around the meat strips. Good airflow is crucial for even smoking and drying.

Make sure the rack is sturdy but allows you to easily insert and remove jerky strips. It should sit securely on the grill grates during smoking.

Look for a jerky rack with integrated legs or feet to keep the strips elevated above the bottom. This prevents soggy spots from any grill juice pooling.

Consider rounding the wire slat edges so they can’t scratch or nick your jerky slices when inserting or removing them.

Pick a size jerky rack that matches your needs – smaller for occasional use or larger capacity for big batches. Just ensure it fits your grill properly.

Before use, wash the jerky rack thoroughly with soap and hot water. Rinse and dry completely to prevent any cleaning residue on the meat.

A quality stainless steel jerky rack designed for your Camp Chef model enables you to make stacks of delicious jerky any time the craving strikes. It’s an inexpensive add-on that can really maximize the jerky making potential of your pellet grill.

To make the best jerky in your pellet grill, proper setup is key. Follow my tips below for optimally configuring your Camp Chef for jerky smoking success.

Setting Up Your Pellet Grill for Optimal Jerky Making

Jerky needs to be smoked low and slow at temperatures around 160-180°F. Set your Camp Chef to SMOKE mode before preheating.

Select a smoke wood pellet flavor that pairs well with your jerky seasoning. Hickory and maple work nicely for most marinades. Always start with fresh, dry pellets.

Let the grill preheat completely until it reaches your target jerky temperature. This ensures it will hold steady once the jerky is loaded.

Clean the grill grates thoroughly before smoking. You don’t want any charred bits imparting bitter flavors.

Insert your jerky rack securely onto the grill grates before loading the meat. Test that it sits flat and stable.

Arrange the marinated jerky strips in a single layer without overlapping or crowding. Good airflow is crucial.

Use grill probes or a remote thermometer to monitor temps. Maintain the grill at 165-175°F for best results.

Plan on at least 4 hours for smoking thin jerky cuts. Be prepared to add more time if needed.

Avoid opening the grill lid excessively during smoking. This maintains even heat and smoke saturation.

Proper grill setup and temperature control are key to great jerky. With the right prep, your Camp Chef pellet grill excels at slowly transforming marinated meat into wonderfully smoky, flavorful jerky.

When using a pellet grill to make jerky, maintaining the right temperature and smoke times is essential to getting perfect results. Here are my tips for nailing the ideal smoking method for tender, flavorful jerky.

How Long and What Temp to Smoke Jerky on Your Pellet Grill

The target temperature range for smoking jerky is 160-180°F. Any hotter can cause the meat to cook too quickly. Cooler can lead to unsafe drying.

Set your Camp Chef to SMOKE mode and preheat to around 170°F before loading on the marinated jerky strips. Keep the grill vents open.

Plan on a minimum of 4 hours smoking time for thin sliced jerky cuts. Thicker cuts can take 6 hours or longer to fully dry.

After the first 2 hours of smoking, start checking the jerky every 30-60 minutes. Look for dryness on the outside and inside when sliced.

If the jerky seems to be drying out too quickly, spritz with a little of the reserved marinade to add back moisture.

Rotate the jerky rack and shuffle around the pieces occasionally for the most even smoking.

Add more smoke time if needed until the jerky is dried through but still tender-chewy, not brittle.

Use an instant read thermometer to test doneness – look for at least 160°F internal temp for food safety.

Let the jerky cool completely before testing texture. The inside moisture will continue to distribute as it cools.

Low and slow around 170°F for 4+ hours isideal for jerky in a pellet grill. Dialing in the right timing takes practice but leads to the perfect on-the-go protein snack.

One fun way to mix up your homemade jerky is to use a jerky gun to create unique shapes and styles before smoking. Let your creativity run wild!

Using a Jerky Gun for Handcrafted Jerky Shapes

A jerky gun is an inexpensive gadget that extrudes ground meat through custom nozzles to form jerky strips.

Choose a jerky gun kit that includes multiple plastic tip nozzles for different shapes like round, flat, zig-zag, alphabet letters, stars, etc.

Select a jerky gun with an easy-squeeze handle and stainless steel barrel for durability and easy clean up.

Trim and slice meat for jerky as normal. Then finely mince it or pulse in a food processor to get an evenly ground texture.

Load the minced meat into the jerky gun barrel and pack it down. Insert the nozzle tip of your choice.

Squeeze the handle in short bursts while moving the tip along to “draw” your custom jerky shapes onto a sheet tray.

If the meat gets stuck, use a chopstick to clear any obstructions through the tip opening.

Let the handmade jerky shapes air dry for 30-60 minutes before loading onto racks and smoking.

Follow normal jerky smoking procedures. The decreased thickness means slightly less time in the pellet grill.

Having fun with a jerky gun lets you personalize snacks for kids or make jerky for gifting. The flavors come through even more with increased surface area.

When making homemade jerky, food safety needs to be a top priority. Follow these tips when prepping, marinating, and smoking to ensure your jerky turns out safe as well as delicious.

Tips to Ensure Your Jerky is Safe to Eat

Always start with fresh, high-quality meat. Never use meat that smells off or looks slimy or discolored.

Trim off any thick layers of visible fat, which can go rancid over time.

Work cleanly and chill all equipment. Keep raw meat cold until ready to slice and marinate.

Slice meat evenly and thin enough for thorough drying. Thicker cuts are more prone to bacteria.

Use a marinade recipe with enough salt, acid, and/or antimicrobial herbs to hinder bacteria.

Marinate meat in the refrigerator, not on the counter. Toss meat if left above 40°F for over 2 hours.

Pat off excess marinade before smoking. Sugary marinades can burn and inhibit drying.

Smoke jerky at 160-180°F on your pellet grill. Higher heat helps kill germs.

Let jerky cool completely before packaging. Storage at room temp is risky until thoroughly dried.

Consume homemade jerky within 1-2 weeks for maximum freshness and safety.

Following food safety guidelines helps ensure your jerky is safe for snacking. Coupled with thorough drying and proper storage, it will stay fresh and microbe-free.

Knowing when your homemade jerky is fully dried and ready to take off the pellet grill requires some testing. Follow these tips to check for proper jerky doneness.

Testing Doneness of Your Smoked Jerky

Use an instant read thermometer to check the internal temperature. Jerky should reach at least 160°F for food safety.

Try bending a jerky piece. Properly dried jerky cracks but doesn’t break when you bend it.

Examine the texture. Jerky should be dry and leathery but still pliable, not brittle.

Taste test for doneness. Jerky is ready when chewy but not tough or hard to bite through.

Check that all moisture is evaporated from inside when you slice a piece open.

Compare the starting meat weight versus finished jerky. It should have lost around 75% of its original moisture.

Pull off a jerky piece and let it cool completely before evaluating texture. This allows moisture to distribute.

If under-dried, pat off any beads of oil and continue smoking. Overly dried jerky will be tough and crunchy.

Trust your judgement – with practice, you’ll recognize when jerky achieves that perfect dried-but-still-pliable state after smoking in your pellet grill.

After smoking jerky to perfection on your pellet grill, it’s important to let it cool, dry, and cure properly before eating or storage. Follow these tips for finishing jerky.

Letting the Jerky Cool, Dry and Cure After Smoking

Allow jerky to come to room temperature before evaluating texture and dryness. This equalizes moisture.

Leave spaced out on racks until completely cooled. Stacked steaming jerky won’t dry evenly.

Pat off any beads of oil with paper towels as the jerky cools. This improves shelf life.

Let jerky sit overnight uncovered on racks in a breezy area to finalize curing and drying.

Weigh finished jerky – it should have lost around 75% of its original wet weight.

Test that jerky is dry to the touch but still pliable. If sticky or moist, continue air drying.

Don’t immediately bag jerky until fully cured or it could mold. Wait 12-24 hours minimum.

Only package properly dried and cured jerky. It will last for months refrigerated or frozen.

Letting jerky fully cool, dry, and cure after smoking ensures it has the proper texture, moisture content, and shelf life. A little patience results in the ultimate tasty and safe snack.

After all the work of making delicious homemade jerky, you want to be sure to store it properly for maximum freshness and shelf life. Follow these storage tips:

Storing Your Homemade Jerky the Right Way

Let jerky fully cure before bagging – never store jerky that still feels moist or tacky.

For short term storage, seal jerky in zip top bags or airtight containers away from light and heat.

For longer shelf life, use a vacuum sealer or food saver system to remove oxygen.

Consider freezing a portion of jerky for storage up to 1 year. Use moisture-proof freezer bags.

Refrigerate for cooler storage to extend shelf life. Jerky will keep for months chilled.

If storing at room temperature, ensure jerky is fully dried. Consume within 1-2 weeks.

Look for any signs of mold before eating stored jerky. Discard any questionable pieces.

Reseal packages between snacking to prevent air exposure. Opened jerky won’t last as long.

Properly stored as described, homemade jerky can easily last 2-3 months in the pantry, 6 months refrigerated, or 1 year frozen.

One of the best parts of making your own jerky is experimenting with unique and delicious flavors. The possibilities are endless! Here are some of my favorite creative ingredients and marinade ideas for crafting amazing jerky:

Flavor Ideas for Unique and Delicious Jerky

Maple Whiskey Jerky – Maple syrup, whiskey, brown sugar, soy sauce, garlic powder, onion powder, liquid smoke

Jamaican Jerk – Brown sugar, Jamaican jerk seasoning, lime juice, garlic, allspice, thyme, habanero peppers

Teriyaki Jerky – Soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, crushed red pepper

Lemon Pepper – Lemon juice, cracked black pepper, garlic powder, oregano, olive oil, salt

Honey Sriracha – Honey, Sriracha sauce, lime juice, sesame oil, cayenne pepper, ginger

Thai Peanut – Peanut butter, soy sauce, brown sugar, lime juice, red curry paste, garlic

Everything Bagel – Poppy seeds, sesame seeds, dried onion, dried garlic, salt, pepper

Root Beer Jerky – Root beer, molasses, chili powder, black pepper, liquid smoke

Cowboy Steakhouse – Worcestershire sauce, steak seasoning, onion powder, liquid smoke

Be creative and don’t be afraid to experiment with fun flavors! Part of the joy of making jerky is putting your own spin on great seasoning combinations.

Once you’ve mastered making delicious homemade jerky, it’s time to savor those smoky, well-seasoned meaty bites! Here are some of my favorite ways to enjoy jerky as a snack, in recipes, and more:

Enjoying Your Jerky – Recipes, Pairings and Snack Ideas

Jerky makes the ultimate hiking or road trip snack – toss it in your pack for protein-packed energy fuel on the go.

Keep some jerky in your pantry for a satisfying mid-afternoon pick-me-up when you need a nibble.

Take jerky along on flights for an inflight protein snack. It travels well and takes up little room.

Chop up jerky and sprinkle on salads for added tasty texture and nutrition.

Stir crumbled jerky into rice bowls, pasta salads, omelets, pizza and more for a flavor boost.

Pair jerky with cheese and crackers for an easy appetizer to enjoy with wine or beer.

Wrap jerky strips around pineapple chunks or apple slices for a sweet-savory snack.

Mix jerky pieces into trail mix along with nuts, dried fruit and seeds.

Let kids help select fun jerky flavors and shapes to create homemade snack packs.

Whip up jerky-studded cornbread, muffins, or scones using crumbled bits for yummy texture.