Woodfire Chuck Roast Beef Jerky

Slice & Prep: Place your chuck roast in the freezer for 1 hour. After the hour remove it and slice it very thin against the grain. Try to remove any large chunks of fat, this will help reduce your dehydration time. Mix all of the ingredients for the marinade together until fully combined. You can skip the curing salt if you want but it will reduce the shelf life you your jerky from 1-2 weeks at room temp to 2-3 days. Put the roast and the marinade in a freezer bag. Make sure it is all mixed well. Let it marinate for at least 8 hours, overnight is better. You can go as long as 48 hours, but the jerky will be saltier.
Woodfire Setup: Fill your woodfire with pellets, set it to the dehydrate, press the woodfire button, 165F (74C) and 12 hours.
Dry & Smoke: Get a sheet pan or tray that will fit the meat and line it with paper towels. Place the meat on it and then cover it with more paper towels. Press down and try and remove the excess moisture from the meat. When the Woodfire says “Add Food” place the meat in the Air Fry basket or on the elevated rack. This will allow for better air flow and the smoke to hit the bottom a little bit too.
Check Hourly: Be sure you are checking your pellet hopper and refilling as needed. You will know when it is done just by looking at it, mine took 12 hours.
Storage: If you used the pink curling salt your jerky will be good for 2-3 weeks in an air tight container at room temp. If you did not use the curing salt you are going to want to eat it in about 2-3 days. If you have a vacuum sealer you can store it sealed in the panty for 6 months and up to a year in the refrigerator!

Woodfire Chuck Roast Beef Jerky

Equipment

Ingredients

Instructions

Video

Notes

Nutrition