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Beef Jerky


Meat: 5lbs of brisket or top round. Put in freezer for 1 hour to firm up to make easier to slice if you do not have a slicer.


  • 1tbs onion powder
  • 1tbs onion salt
  • 1tbs garlic powder
  • 2tbs salt
  • 1/4tsp sage
  • 1tbs worcestershire sauce
  • 2tbs tobasco
  • 2 cups water


Heat sauce to make sure it mixes.
Put half the meat into one container then half in another. Pour half of marinade on top on one container and the rest on top of other container. This way all meat is covered with marinade. Poke meat with fork to make sure marinade penetrates meat. Let soak for 24 hours. After you place in smoker sprinkle fresh black pepper on top of jerky. Smoke at 150 between 5 to 8 hours depending on how thick you cut it.