Pro Tip for Easy Slicing
If slicing by hand, place the meat in the freezer for up to 1 hour. This firms it up and makes slicing thin and even.

Slice the Beef
Slice the beef against the grain into ⅛ to ¼-inch thick strips.

Keep slices as even as possible so they dry evenly.

Marinate

Place sliced beef into a large resealable freezer bag.

Add all marinade ingredients.

Press out as much air as possible so the meat stays submerged.

Refrigerate for 12 to 24 hours, flipping the bag occasionally.

Dry the Meat
12-24 hrs later, remove the beef from the marinade and place it in a colander.

Lightly pat dry with paper towels—don’t over-dry.

Arrange slices on a wire rack in a single layer.

Optional: Sprinkle black or white sesame seeds on top, or leave plain.

Smoking the Jerky

Preheat your Z GRILLS pellet grill to 160°F (or the lowest setting).

Place the racks of beef on the middle shelf.

Smoke for 2 hours, then rotate racks if needed.

Continue smoking for 3¼ to 3½ hours total, maintaining low heat.

How to Know It’s Done
Jerky should bend without snapping.

No moisture should squeeze out when bent.

It should be firm but slightly pliable.

Rest & Store

Remove jerky and let it rest uncovered or loosely in a bag for 30–60 minutes.

Taste test and enjoy.

Store in airtight containers or vacuum seal for longer shelf life.

Chef’s Notes:

Thinner slices = drier, more traditional jerky

Thicker slices = chewier, meatier jerky

This marinade hits sweet, salty, spicy, and savory all at once