Making your own smoked beef jerky at home is incredibly satisfying The smoky flavors infused into the meat are far superior to anything from the store. However, one common question is – how long should you actually smoke the jerky for?
The smoking time can vary quite a bit depending on factors like meat thickness, smoker temperature, and humidity This comprehensive guide will walk you through everything you need to know to perfectly smoke jerky every time.
Overview of Smoking Beef Jerky
Jerky is made by drying thin slices of meat until they reach the desired texture. Traditionally this was done by air drying strips of meat in the sun. Now, we often use a smoker or dehydrator to mimic this process.
The smoking time infuses flavor while drying out the meat. Too little time in the smoker means under-dried jerky with a raw meat texture. Too long leads to jerky that’s dry and tough to chew. Finding the right balance is key.
Below we’ll explore how meat preparation, smoker temperature, and testing doneness all impact total smoke time when making beef jerky.
Meat Prep Steps
Properly preparing the meat is crucial for even drying and correct jerky smoke time. Here are some key steps:
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Choose a Lean Cut – Top round, eye of round, and flank steak are ideal cuts to use. Their leanness prevents fat from turning rancid.
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Trim Fat – Carefully trim off any excess fat before slicing to prevent spoilage.
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Partially Freeze – Lightly freezing makes the meat easier to slice thinly and consistently.
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Cut Against the Grain – Slicing against the grain makes the jerky easier to chew once dried.
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Uniform Slices – Consistent 1⁄4 inch slices allow the meat to dry evenly during smoking.
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Marinade – Soaking strips in a marinade adds big flavor. Salt also helps preserve the meat.
Proper prep is the first key step to ensuring you achieve the right jerky smoking time and texture.
Smoker Temperature for Jerky
The temperature you smoke at significantly impacts total jerky smoke times. Here are some guidelines:
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150°F – 180°F – This low, slow temperature range is ideal for most jerky smoking. At these temps, it takes 5-8 hours depending on conditions.
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200°F – 250°F – Smoking at higher heat like on a pellet grill speeds the drying process. Jerky may finish in as little as 2-3 hours.
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Avoid Temperature Spikes – Big temp fluctuations lead to uneven drying. Keep temps steady.
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Consider Humidity – Meat dries slower in humid climates. Lower temps help compensate for moisture.
Ideally you want the lowest temperature on your smoker that steadily produces smoke. Low, indirect heat dries the meat gently without cooking it.
Testing Smoked Jerky Doneness
The most foolproof way to test jerky doneness is by feel. Jerky is done when:
- The meat cracks but doesn’t break when bent
- It has a stiff, leather-like texture
- The inside looks like cooked steak, not raw meat
The bend test is the best way to check for the ideal texture. The jerky should crack but not snap in half.
Visual signs like stiff texture and white fibers on the meat also indicate it’s ready. If you see any moist/raw looking spots, continue smoking.
The meat may still feel slightly flexible or moist immediately after smoking. As it cools to room temp, it will stiffen up to the proper chewy texture.
Average Smoking Times for Beef Jerky
Taking all the variables together, here are some general timelines for smoking jerky:
- Electric Smoker – 5 to 10 hours
- Pellet Smoker – 2 to 5 hours
- Oven or Stovetop – 3 to 6 hours
- Dehydrator – 5 to 12 hours
Electric and traditional smokers tend to take the longest since they don’t get as hot. Dehydrators and pellet grills are faster but require more attention.
No matter what you use, check often once you pass the halfway mark on the timeline. Go by texture, not time, to determine doneness.
Other Tips for Perfectly Smoked Jerky
Follow these extra tips for flawlessly smoked jerky every time:
- Use cure like Prague Powder #1 for added safety and flavor
- Apply seasoning like black pepper, red pepper, garlic before smoking
- Use hardwoods like hickory, oak, or maple for the best flavor
- Let the jerky rest before storing to equalize moisture
- Store smoked jerky in airtight bags or jars for longevity
Making jerky is easy once you get the basic process down. Adjust your technique as needed to account for humidity, fat content, and other factors. With experience, you’ll learn exactly how your smoker works for perfect jerky.
Now that you know precisely how long to smoke jerky, it’s time to fire up the smoker! Try some of these tasty smoked beef jerky recipes:
Smoked Beef Jerky Recipes
- Basic Beef Jerky
- Teriyaki Beef Jerky
- Spicy Cajun Beef Jerky
Make delicious smoked beef jerky at home with the right meat prep, temperature control, and doneness testing. Adjust to your individual smoker as needed. In no time, you’ll be making incredible smoked jerky to enjoy anytime.
⏲️ Drying the jerky
Dry the jerky strips on paper towels to remove any excess marinade and either lay your jerky pieces across the metal racks of the smoker or use toothpicks and hang your strips. I have decided to use toothpicks to hang my strips. After drying the strips on paper towels, I slide one toothpick through one of the ends of each piece of jerky.
Place the top metal rack on the highest slot in your smoker, and hang your strips. The Dehydrator that is shown in the photos is my Masterbuilt Electric Smoker.
Open the top vent on the smoker 100% and dry for 1 ½ hours at 170°F. *Do not put water in the water pan when making jerky if you soaked your strips in a “wet” marinade. If you used a dry rub to season your meat without any liquid, put a little water or vinegar in the pan during this 1 ½hrs.*
Bring the temperature up to 180°F to 200°F and add a handful of wood chips to the smoker. Before adding the wood chips, soak them in water for about 10-15 minutes. Smoke at this temperature until the wood chips have quit smoking (about 30 minutes to 1 hour). A blue smoke should be coming out of the smoker if the wood is burning at the right temperature. If the smoke is a heavy white, increase the temperature of the smoker. This white smoke can give the meat a bitter taste and ruin the jerky.
Lower the temperature back to 160°F and DO NOT add any more wood chips. Too much smoke will also ruin the jerky; 30 minutes to an hour of smoke is just perfect in my opinion. Leaving the wood tray door halfway open (after all the wood has finished burning) to allow airflow through the smoker also helps dry the jerky faster.
If using a pellet smoker / pellet grill, simply turn the smoker to 200°F and lay the strips on the grill grates.
Smoke for 3-5 hours until finished. Beef jerky will finish a lot faster in a pellet smoker than an electric smoker. Start checking around the 3 hour mark.
Choosing and slicing the meat
Start by buying a lean piece of meat, I am using a beef eye of round roast for this recipe.
Trim any visible fat from the meat. Fat will make your jerky spoil, so cut off as much as possible.
Wrap the meat in plastic wrap and place in the freezer for about 1-2 hours to partially freeze. This step is not mandatory, but does make slicing the meat at a consistent width easier. A VERY sharp knife will also work well on non frozen beef. Slice against the grain at around ⅛″-¼″ thick for an easier chew or with the grain for more chew.
You can also skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of jerky.
I Make 10 Batches of This Smoked Jerky a Year. Let me Show You How
FAQ
How long does beef jerky take to smoke?
Is 4 hours enough for beef jerky?
Anything longer than 12 hours will make your jerky tough. Anything less than 4 hours will lack flavor.
Should I flip jerky on smoker?
Smoke at this temperature for 6 hours. There is no need to flip the meat. When the jerky is done, it should bend and crack but not break in half. White fibers are also a good indication that the jerky is finished drying.
How long do you smoke jerky at 165?
Into the preheated Bradley, started smoke when the heat recovered back to 150ºF (65.6ºC) and maintained a temp between 165-170ºF (73.9C-76.7ºC) until the jerky was dry but flexible. Kept the vent open all the way and ran it with no water in the bowl. Smoke them for 3 hours, using Special Blend Bisquettes.