Lone Star Grillz “Teriyaki Beef Jerky”
Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.
Recipe and Ingredients:
- Eye of Round Roast (3-4 pounds)
- FOR MARINADE (mix all together in large bowl): 2 cups of your favorite Soy Sauce, 1 cup of Worcestershire Sauce, the fresh squeezed juice from ½ Lemon, 2 tablespoons Garlic Powder, 1.5 tablespoons Brown Sugar, 2 tablespoons Coarse Black Pepper.
DIRECTIONS:
- Trim all hard fats from the exterior of the Eye of Round Roast.
- Slice roast into 1/8-inch-thick slices, you can use a meat slicer or sharp knife.
- Place into Marinade bowl, cover with plastic wrap, place into fridge overnight.
- The next day, remove from marinade and pat as dry as possible with paper towels.
- Place jerky onto racks for easy transport. Be sure to leave space between each slice so it can properly dehydrate and get full smoke coverage.
- Allow it to sit while you pre-heat your Lone Star Grillz Pellet Smoker.
The Cook: Approximate time 4-6 hours (this low temperature cook requires a good quality pellet to maintain your fire properly).
Pre-heat your Lone Star Grillz Pellet Smoker to 160 degrees Fahrenheit. Once pre-heated, place jerky onto smoker. NOTE: IF you’re using a very high-quality pellet for this cook, you may consider using “manual feed mode” of 2-5% for even lower/slower temps, which can help produce an even better result. If you’re unsure, just stick with the 160-degree Fahrenheit temperature. This will take 4-6 hours. Once your Jerky has a leathery, dry exterior and bends without breaking or snapping showing a dry inside, it’s done! Remove from smoker, rest for a few minutes and then ENJOY!
NOTE: This jerky is made in your own kitchen and by your own hands! Be proud! It will stay good in the fridge for 1-2 weeks or even longer, but it has no preservatives or additives beyond the ingredients so refrigeration will help it keep longer. It’s unlikely to last that long once you taste it!
Recipe By: Derek Perry