Dill Pickle Jerky Recipe
Follow this Dill Pickle Jerky Recipe ingredients and directions to make perfect beef jerky like a professional chef.
Equipment & Tools
- Mixing Bowl
- Measuring Cup & Spoon
- Knife
- Cutting Board
- Plastic Wrap
- Tong
- Traeger
Ingredients
- 2 lb Beef Steak, Thinly Sliced
- 2 cups Pops Pepper Patch Pickle Juice, Recommended
- ½ cup Lea & Perrins Worcestershire Sauce, Recommended
- 1 tbsp McCormick Dried Dill, Recommended
- 1 tsp Onion Salt
- 1 tsp Garlic Salt
- ½ tsp Salt
- ¼ tsp Black Pepper
- 3 Drops Colgin Liquid Smoke, Recommended
Instructions
- Slice The Beef Steak In Thin Strips and place it in a large bowl.
- Add pickle juice, Worcestershire Sauce, Dried Dill, Onion Salt, Garlic Salt, Salt, Black Pepper, and liquid smoke.
- Using a spoon, combine all of the ingredients in a mixing bowl and coat completely in the marinade.
- Refrigerate for 24 hours after wrapping the bowl with plastic wrap.
- Adjust the temperature on the Traeger to 225 degrees Fahrenheit and preheat it with the lid closed for fifteen minutes.
- If you want the best flavor, use Super Smoke if it's available.
- Take the meat from the marinade and set it aside.
- Place the meat on the grill grates in a single layer.
- Shut the cover and smoke the jerky for 2.5 hours, or until it is dry but still chewy and pliant when bent.
- Romove from the grill grates and enjoy!
Nutrition
Serving: 1cupCalories: 196kcal (10%)Carbohydrates: 8.8g (3%)Protein: 26.6g (53%)Fat: 4.7g (7%)Saturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 1839mg (80%)Potassium: 53mg (2%)Fiber: 1.1g (5%)Sugar: 7g (8%)Calcium: 15mg (2%)Iron: 1mg (6%)
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