Smoked Spicy Dill Pickle Beef Jerky

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Bold Dill Pickle Beef Jerky with a Smoky Kick

Turn your backyard into a flavor lab with this tangy, smoky, and spicy dill pickle beef jerky recipe made on the Char-Griller Offset Smoker. This jerky delivers everything you love about spicy dill pickle chips—zesty vinegar, garlic punch, and a mellow heat—transformed into chewy, smoky slices of beef. Powered by Char-Griller Lump Charcoal and a low-and-slow smoke, this one’s for serious flavor fanatics.

Pro Tips for Perfect Beef Jerky

  • Uniform Thickness: Keep slices consistent so everything cooks evenly.

  • Low & Slow: Jerky is best at 160–180°F to dry without overcooking.

  • Double Dust: Don’t skip that extra seasoning layer—it takes the flavor over the top.

  • Storage: Always cool completely before storing to avoid moisture buildup.

Smoked Spicy Dill Pickle Beef Jerky

Serves:
30
Cook Time:
4 - 5 hours
Skill:
Advanced
Method:
Smoked
Food:
Beef
|
Other

Ingredients

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  • Main

  • Finishing Dust

Instructions

  1. 01

    Trim excess fat from the beef and slice into ¼-inch thick strips for even smoking and texture.

  2. 02

    Combine pickle juice (with blended pickle solids), water, curing salt, peppers, and seasonings. Taste and tweak heat or tang to your liking.

  3. 03

    Submerge beef strips in the marinade and refrigerate for 12–24 hours.

  4. 04

    Load your offset smoker with Char-Griller Lump Charcoal and a mild wood like apple for a subtle smoke. Stabilize temperature at 160–180°F.

  5. 05

    Lay beef strips across the grates and smoke for 4–4.5 hours, flipping halfway through for even cook and color development.

  6. 06

    While still warm, lightly dust the jerky with dill seasoning and jalapeño flakes. Repeat dusting when bagging for extra punch.

  7. 07

    Let the jerky cool fully. Store in airtight containers with a silica gel pack for extended freshness.

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