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Home | Recipes | Users Forum   Primo Grill Recipes   Beef Jerkey 3-8 lbs of meat strips Soy Sauce: 1 cup (depends on meat amount) Brown Sugar: 3/4 Cup Dark Molasses: 1/4 cup Onion Powder: 1 tsp Garlic Powder: 1 tsp - not fresh - use powder Black Pepper: 1 tsp White Pepper: 2 tsp Cayenne Pepper: 2 tsp The recipe is based on one called River City Beef Jerky and you can add or modify to taste. Mix together and add your meat strips overnight or atleast 2 hours. The Primo is set up using 4 firebricks. These are ceramic bricks used in fireplaces and wood stoves and can take high heat. They shield the food and allow longer slower cooking without fear of burning your food. The 4 bricks are covered with foil to catch some drippings and a 2nd grid is placed on top and the meat is piled on it. Start with 3-5 lb beef brisket (this is a 5lb brisket flat) that I trimmed of fat then sliced thick. Let the strips set in the marinate for 2 hrs to overnight and cook in a mound at 190-220 deg for 2 hours. Then flip and rotate the meat and cook another 2 hours. I let the jerky cook at 190-220 overnight with a 3am check and a minor vent adjustment. At 6am I picked the strips apart and finished cooking at 225-250 for the last hour. Total time was 12.5 hours. This is really easy and the kids love it. Brisket works well and is chewy, top round, sirloin, chuck and most any lean cut of meat will work.

5999 Goshen Springs Rd. Suite C Norcross, GA 30071 phone: (770)729-1110; fax: (770) 729-1111 E-mail primogrill@mindspring.com