Serrano Citrus Bison Jerky
Ingredients
- 2 lbs bison skirt steak or similar cut
- 2 small serrano peppers thinly sliced
- 3 cloves garlic grated
- 1/4 cup soy sauce
- 4 tbsp brown sugar
- 1 cup light beer
- 2 tbsp Morton Tender Quick Curing Salt
- 1/2 cup orange juice
- zest from 1 orange
Instructions
- Partially freeze the skirt steak for 1-2 hours. With a knife, remove all fat and connective tissue. Slice against the grain into a 1/4 inch piece.
- Mix the remaining ingredients to create a marinade. Add the bison and marinate for up to 24 hours.
- Heat the pellet grill or smoker to 180 degrees. Remove the bison from the marinade and dry between paper towels. Place the on the grill and smoke for 4 hours or until dry.
- Remove from the grill and cool on a wire rack for 1 hour. Store in an airtight container.