NINJA WOODFIRE GRILL SPICY BEEF JERKY RECIPE!
We’re making a peppery, spicy and smokey beef jerky on our Ninja Woodfire Grill. The dehydrate function on the Ninja Woodfire Grill is perfect to make amazing jerky. Naturally better than what you can get at the store and for a fraction of the cost. Give this one a try!
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I tried this recipe only I used Korean bbq and Smokey bourbon for dry rub, a mixture of kinders hot honey and kinders brown sugar hickory bbq sauces, along with some Okanagan hard apple cider as marinade, and I used applewood pellets instead of oak. It’s by far the best beef jerky I’ve had in my life. Thank you for sharing the recipe. 10/10
One reason I bought the Ninja woodfire is to make smoked jerky! When I make jerky in my dehydrater it takes approx 3 and a half hours! I like my jerky a little chewy! I store in a mason jar in the fridge!
I have been watching all of your videos as we just got a ninja woodfire grill. You have taught me how make the perfect rack of ribs and I truly appreciate it. I recently got a new chef coat for our catering business and would like to know if I can get a CJ round patch for my new chef coat? Please let me know. Thanks and happy wood fire-ing!
Hey CJ finally getting around to trialing beef jerky in the woodfire oven. Had a piece of sirloin that its brother was a bit tough so jerky it is and hopefully the marinate may soften it a little but jerky and chewy go together.
Mmm looks amazing!
😂❤😂😢🎉😢😮❤😂😢
I would do this but no extra rack for sure. If its two batches then so be it. And probably at the halfway point flip the pieces of meat. Opening and closing many times like that youll lose the heat every time.
Looking good ❤ 😊
You should do candied salmon sometime
Is there any need, any time, where you would insert a water pan for keeping long smoke cooks moist on the woodfire ?
The Ninja Pro XL does not have a dehydrate setting. Can I still make jerky on it?
Thanks I can’t wait to try this. You r my Ninja Cooking Guy.
I put my knife in the freezer for 30 mins but still couldn’t cut the beef thin 🤷♂️
CJ, I'm embarrassed to be giving you tips, but I make lots of jerky with Eye of the Round. I slice it like you do, but then i put the slices on a butcher block and beat them like a rented mule, using one of those tenderizing hammers. It ends up really thin, and dries up super nice. If the beef is extra juicy, I will put plastic wrap on it when beating it. Keep the awesome vids coming brother.
Buy a vacuum sealer, it really infuses the marinade better.
Do you get 'ign' come on at start of smoke cooking or does it fire up automatically when pressed once?
Man Im about to get the XL version because of your Videos. I'm in Chino Hills, Southern California like you.
"If I demonstrate some self control" lmao 😂😂😂thats me definitely
Yummy so much quicker than our dehydrator but when I do use dehydrator I make about 20 lbs after dried. 😊
Thanks CJ. I have done about 8 batches in last few months. I buy the pre thin sliced top round…they are thinner than yours…my best batches are ready in 4.5 hrs. I flip after 2 hrs. But have not tried the extra rack…will try that tomorrow.
Seeing that jerky all dried up like that made me remember when I married my husband 36 years ago and he thought that was the way a STEAK was supposed to be cooked! LOL (my MIL was a wonderful woman but couldn't cook meat worth a darn!) But as jerky that looks great and I would like to try it. Thank you for your work. God bless you and your family.
Jerkified? A word you invented?