How to Making Jerky on Green Mountain Grill

Are you a fan of delicious homemade jerky? Look no further than the Green Mountain Grill for all your jerky-making needs.

In this article, we will guide you through the step-by-step process of making jerky on this versatile grill.

From selecting the perfect cut of meat to smoking and drying it to perfection, you’ll learn all the tips and tricks to create mouthwatering jerky that will have your taste buds begging for more.

Let’s get started!

Selecting the Right Cut of Meat

When making jerky on a Green Mountain Grill, selecting the right cut of meat is essential. Different types of seasonings can be used to enhance the flavor of your jerky. Some popular options include teriyaki, barbecue, and spicy chili. Experiment with different combinations to find your favorite.

To ensure that your jerky cooks evenly, it is important to slice the meat properly. Start by partially freezing the meat for about 30 minutes. This will make it easier to slice. Use a sharp knife to cut the meat into thin, even strips. Aim for slices that are about 1/8 to 1/4 inch thick.

You can also try using a meat slicer if you have one available. This will help you achieve consistent thickness and save you time. Just be sure to adjust the settings to your desired thickness before slicing.

Remember to remove any excess fat from the meat before slicing. Fat can cause the jerky to spoil more quickly.

Preparing the Meat for Marination

Before you start prepping the meat for marination, make sure you have all the necessary ingredients and equipment ready.

The first step in preparing the meat for marination is to brine it. Brining is a process that involves soaking the meat in a saltwater solution, which helps to tenderize and flavor it.

To brine the meat, you will need a brining bag or a large container that can hold the meat and the brine. Fill the bag or container with water and dissolve salt in it. The general rule of thumb is to use about 1 tablespoon of salt per cup of water.

Once the salt has dissolved, add any additional seasonings, such as sugar, garlic, or spices, to the brine. Place the meat in the brine, making sure it is fully submerged.

Let the meat brine in the refrigerator for at least 4 hours or overnight for best results. After the meat has finished brining, remove it from the brine and pat it dry with paper towels.

At this point, you can season the meat with your desired spices and herbs. Rub the seasonings onto the meat, making sure to coat it evenly.

Now, the meat is ready to be marinated and cooked according to your preferred green mountain grill recipe.

Marinating the Meat for Flavor

To enhance the flavor of your meat, start by marinating it with your favorite combination of spices and marinade ingredients. Marinating not only adds delicious flavor, but it also helps tenderize the meat, making it more enjoyable to eat.

Here are some tips to ensure your meat is perfectly marinated:

  • Choose the right marinade ingredients: From soy sauce and Worcestershire sauce to citrus juices and herbs, there are endless options for creating a flavorful marinade. Experiment with different combinations to find your favorite flavor profile.

  • Allow enough marinating time: The longer you marinate your meat, the more flavorful it will become. For most meats, marinating for at least 30 minutes is recommended, but for tougher cuts, marinating overnight can yield even better results.

  • Use a resealable bag or container: To ensure the marinade evenly coats the meat, place it in a resealable bag or container. This also makes it easier to turn the meat and distribute the marinade.

  • Refrigerate while marinating: To prevent bacteria growth, always marinate your meat in the refrigerator. This is especially important when marinating for longer periods of time.

Setting Up and Preheating the Green Mountain Grill

Make sure you have set up and preheated your Green Mountain Grill properly for optimal cooking results. The first step is to assemble your grill according to the manufacturer’s instructions. Once assembled, you can start preheating your grill by following these simple steps:

  1. Plug in your grill and turn it on.
  2. Select the desired temperature using the control panel.
  3. Allow the grill to preheat for about 10-15 minutes.

During the preheating process, it is important to use the right type of wood pellets for the best flavor and performance. Different types of wood pellets can impart different flavors to your food. Here are some common types of wood pellets and their characteristics:

Wood Pellet Flavor Profile
Mesquite Strong, smoky
Hickory Strong, bacon-like
Apple Sweet, fruity

If you encounter any issues with your grill, here are some common troubleshooting tips:

  1. Check the power source and make sure the grill is properly plugged in.
  2. Clean the grill grates to ensure proper airflow.
  3. Check the hopper and make sure it is filled with enough wood pellets.

Smoking and Drying the Jerky to Perfection

During the smoking and drying process, you’ll want to keep a close eye on the temperature to ensure your jerky is cooked to perfection. Achieving the ideal jerky texture is key to a satisfying snack.

Here are three tips to help you experiment with different smoking techniques and achieve that perfect texture:

  • Start with the right cut of meat: Choose lean cuts like beef round or venison, as they tend to dry better and result in a chewier texture. Trim any excess fat before slicing.

  • Marinate for flavor and tenderness: A good marinade adds flavor and helps tenderize the meat. Experiment with different marinade recipes to find your favorite combination of flavors. Common ingredients include soy sauce, Worcestershire sauce, liquid smoke, and spices.

  • Control the temperature and airflow: To achieve the ideal jerky texture, it’s important to maintain a consistent temperature and proper airflow in your smoker. Aim for a temperature between 160°F and 175°F and adjust the vents accordingly to control the airflow. This will ensure even drying and prevent the jerky from becoming too dry or undercooked.

By following these tips and experimenting with different smoking techniques, you can create the perfect batch of jerky with a texture that is tender, chewy, and full of flavor.

Happy smoking!


So there you have it, making jerky on a Green Mountain Grill is a straightforward process. By selecting the right cut of meat, preparing it for marination, and properly marinating it for flavor, you can create delicious jerky at home.

Setting up and preheating the grill, followed by smoking and drying the jerky to perfection, will result in a tasty and satisfying snack.

With a little practice and experimentation, you’ll be able to make jerky that rivals any store-bought variety.

Enjoy your homemade jerky!