Beef Jerky
Make your own Beef Jerky at home easily in the Ninja Woodfire™ Outdoor Grill! This smoky beef jerky is easier to make than you think.
- Contains Soy
Ingredients
- ½ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons brown sugar
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon paprika
- 1/8– 1/4 teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1–1 1/2 pounds (16–24 ounces) uncooked beef eye of round, cut in 1/4-inch slices
- Small Bowl
- Whisk
Instructions
Step 1
In a small bowl, prepare the marinade by whisking together all ingredients except the beef. Then place the marinade and beef in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the beef, then place the bag in the refrigerator for 8 hours to marinate.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 3
Remove the beef from the marinade and discard excess liquid. Place the beef in a flat single layer in the Air Crisp Basket. Then place the basket on the grill grate and close the hood.
Step 4
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 5
Turn dial to DEHYDRATE, set the temperature to 165°F, and set time to 6 hours. Press WOODFIRE FLAVOR. Select START/STOP to begin cooking (preheating is not needed).
Step 6
Begin to check the beef jerky after 4 hours. If a crispier output is desired, continue to cook.
Step 7
When cooking is complete, open hood and remove basket with beef jerky. Beef jerky can be stored in an air-tight container for up to 2 weeks.