Pepper Garlic Jerky
prep
12 HR
cook
4 HR
feeds
2
Are you looking to create a the best jerky recipe? This Pepper Garlic Beef Jerky recipe is just the ticket, whether you're using lean cuts of beef or venturing into wild game territory with elk, antelope, or venison this jerky recipe is easy and can be done at home. If you have a Camp Chef pellet grill or the Woodwind Pro, you’re in for an even better treat—this recipe is tailor-made for that perfect smoky jerky flavor.
Start by picking your meat—beef is always a great choice, but if you have elk, antelope, or venison on hand, they bring an amazing, natural richness to the jerky. There are very few recipes that are healthier than a venison jerky recipe. The wild, grass fed, venison is the leanest purest protein you can get.
Before you start the jerky marinade you will want to chill the meat. After a quick 30-minute freeze, slice the meat into thin, 1/4-inch strips. This trick makes it easier to get those perfect, uniform slices that dry evenly.
Next, it's time for the jerky marinade recipe. In a bowl, mix up a flavor-packed blend of soy sauce, Worcestershire sauce, freshly ground black pepper, garlic powder, and onion powder. Add a bit of brown sugar for sweetness, and if you like a little heat, sprinkle in some crushed red pepper flakes. Toss the meat strips in the marinade, ensuring every piece is well-coated, and then let it soak up all those delicious flavors for at least four hours—overnight if you can.
To turn this into a smoked jerky recipe fire up your Woodwind Pro or Camp Chef pellet grill to a steady 220°F. For the best results, fill the smoker with a mix of hickory and apple wood pellets. Hickory adds that classic, strong smoke flavor, while apple brings a sweeter, milder touch that complements the robust seasonings perfectly.
Arrange the marinated jerky strips on the jerky racks, making sure they don’t overlap. Smoke the jerky for 2 to 4 hours, flipping them halfway through to ensure even drying. Keep an eye on your smoker, especially if you’re using the Woodwind Pro—refill the smoke box every 30 to 45 minutes to maintain that rich, smoky flavor throughout the process.
Once your jerky is smoked to perfection—dry but still nicely pliable—let it cool completely. Store your jerky in an airtight container at room temperature if you plan to enjoy it within a week, or pop it in the fridge for longer storage. But let's be honest, this jerky is so good it might not last that long!
This Pepper Garlic Beef Jerky recipe is perfect for beef or wild game, and when made on a Camp Chef pellet grill or Woodwind Pro, it’s elevated to a whole new level. Packed with bold flavors and a satisfying chew, this jerky is the ultimate snack for home or on-the-go.
Ingredients
All Ingredients
2 pounds of lean red meat (e.g., flank steak, eye of round)
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar (optional)
1/2 teaspoon crushed red pepper flakes (optional for extra heat
Instructions
PEPPER GARLIC JERKY
STEP 1
Place the beef or venison in the freezer for 30 minutes to firm up. Slice the meat against the grain into 1/4-inch thick strips.
STEP 2
In a large bowl, combine soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, and brown sugar. Add the beef strips to the marinade, ensuring all pieces are fully coated. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
STEP 3
If you are using the Woodwind Pro pellet grill, fill the smoke box with a mixture of hickory and apple wood chunks for a balanced, robust smoke flavor. Hickory adds a strong, classic smoke flavor, while apple brings a slightly milder, sweet note that complements the beef without overpowering it. Preheat smoker to 220°F.
STEP 4
Spray jerky racks with non-stick cooking spray. Lay the marinated beef strips on the jerky racks in a single layer. Smoke for 2-4 hours, turning halfway through, until the jerky is dry but still pliable. If you are using the Woodwind pro, refill the smoke box every 30-45 min.
STEP 5
Remove the jerky from the grill and let it cool completely. Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.
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