Dill Pickle Jerky Recipe
This Dill Pickle Jerky Recipe brings together the best of both worlds, infusing thinly sliced beef steak with the bold essence of dill pickles and an array of complementary seasonings.
Ingredients
- 2 cups Pickle Juice
- 2 pound Beef Steak (Thinly Sliced)
- 1 teaspoon Onion Salt
- 1 teaspoon Garlic Salt
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Worcestershire Sauce
- 3 Drops Liquid Smoke
- 1 Dried Dill
Instructions
- Prepare a large bowl by slicing the beef steak into thin strips.
- A mixture of pickle juice, Worcestershire sauce, dried dill, onion salt, garlic salt, salt, and black pepper should be added along with liquid smoke.
- Place all of the ingredients in a mixing bowl and evenly coat in the marinade with a spoon.
- The bowl should be refrigerated after being wrapped in plastic wrap for 24 hours.
- Preheat the Traeger for fifteen minutes at 225 degrees Fahrenheit with the lid closed.
- The best flavor is found with Super Smoke if you can find it.
- Set aside the meat after it has been marinated.
- Ensure that the meat is placed in one layer on the grill grates.
- When the jerky is dry but still chewy and pliable, close the cover and smoke it for 2.5 hours.
- Take your grill grate off and enjoy it!