Dill Pickle Jerky Recipe
let me introduce you to the exciting world of the Dill Pickle Jerky recipe.
Ingredients
- 2- pound Beef Steak, (Thinly Sliced)
- 2 cups Pops Pepper Patch (Pickle Juice)
- ½ cup Lea & Perrins (Worcestershire Sauce)
- 1 tablespoon McCormick Dried Dill
- 1 teaspoon onion Salt
- 1 teaspoon Garlic Salt
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 3 Drops Colgin (Liquid Smoke)
Instructions
- Cut the meat, and put it in a big bowl.
- Stir pickle juice, spices, sauces, and liquid smoke together.
- Stir well to make sure everything is covered.
- Put in the fridge for 24 hours, cover the bowl.
- Turn on Traeger to 225°F, and wait 15 minutes.
- If you can, use Super Smoke for extra yum.
- Take out the marinade, and set it aside.
- Put the meat on the grill in one layer.
- Smoke for 2.5 hours until it's chewy and dry.
- Take off the grill, and enjoy your jerky!