How to Make SPICY Beef Jerky on a Pellet Smoker #pelletsmoker #vevor #veovrmeatslicer

sriracha sauce

🥗Healthier: hot sauce

💰Cheaper: homemade chili paste

Hot sauce can reduce calories, while homemade chili paste can save costs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Cut beef into 3/16 inch strips using a meat slicer.

Prepare a marinade by combining garlic powder, onion powder, cayenne pepper, MSG, soy sauce, Worcestershire sauce, salt, black pepper, and red pepper flakes in a pot.

Heat the marinade on the stove until it simmers, stirring occasionally.

Remove the marinade from heat and let it cool down.

Place the beef strips in a one-gallon Ziploc bag and pour the cooled marinade over them.

Seal the bag, removing as much air as possible, and mix to ensure all beef is coated in the marinade.

Refrigerate the marinated beef for 24 hours, flipping the bag at the 12-hour mark.

After 24 hours, prepare the pellet smoker by filling the hopper with a mix of oak and pecan pellets.

Turn on the smoker and allow it to heat up, filling the water pan and placing a drip sheet inside.

Arrange the marinated beef strips on the smoker racks and close the smoker lid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens