Smoking beef jerky at home is extremely satisfying The smoky flavor infused into the meat is far superior to anything you can buy pre-made. However, one common question is – how long should you actually smoke jerky for?
The smoking time can vary quite a bit depending on factors like meat thickness, smoker temperature, humidity, and more. This complete 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 chewy leathery texture. Traditionally this was done by air drying strips of meat in the sun and wind. Now, we often use a smoker oven, or dehydrator to mimic this process.
The smoking time not only dries out the meat, but also infuses incredible flavor. Too little time in the smoker means under-dried jerky with a raw meat texture. Too long leads to jerky that is dry and tough to chew. Finding the right balance is the key.
Below we’ll explore how meat preparation, smoker temperature, testing doneness, and other factors impact total smoke time when making beef jerky.
Meat Preparation
Properly preparing the meat is crucial for even drying and achieving the correct jerky smoke time. Here are some key steps:
Choose a Lean Cut
Select a very lean cut of beef. Top round, eye of round, flank steak, and sirloin are ideal choices. Their leanness prevents fat from turning rancid.
Trim Fat
Carefully trim off any excess fat or connective tissue before slicing to prevent spoilage.
Partially Freeze
Lightly freeze the meat for 1-2 hours. This makes slicing thinly and consistently much easier.
Cut Against the Grain
Slicing against the grain shortens the muscle fibers and makes the jerky easier to chew once dried.
Uniform Slices
Cut consistent 1⁄4 inch thick slices. This allows the meat to dry evenly during smoking.
Marinade
Soaking the 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 ideal jerky texture and smoke time.
Smoker Temperature
The temperature you use when smoking significantly impacts total jerky smoke times. Here are some guidelines on temperatures:
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150°F – 180°F – This low, slow temperature range is ideal for most jerky smoking. At these temps, jerky takes 5-8 hours depending on conditions.
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200°F – 250°F – Smoking at higher heat speeds the drying process. Jerky may finish in as little as 2-4 hours.
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Avoid Temperature Spikes – Big temperature fluctuations lead to uneven drying. Keep temps steady.
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Consider Humidity – Meat dries slower in humid climates. Use lower temperatures to compensate.
Ideally you want the lowest steady temperature that still produces good smoke. Low, indirect heat dries the meat gently without cooking it.
Testing 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, leathery texture.
- The inside looks browned, not raw.
The bend test is best – jerky should crack but not snap in half when bent. Stiff texture and white fibers on the meat also indicate readiness. If any moist/raw spots remain, continue smoking.
Average Smoking Times
Taking all variables together, here are general timelines for smoking jerky:
- Electric Smoker – 6 to 12 hours
- Pellet Smoker – 2 to 5 hours
- Oven or Stovetop – 4 to 8 hours
- Dehydrator – 5 to 15 hours
Electric and traditional smokers take the longest. Dehydrators and pellet grills are faster but need more attention.
No matter what you use, start checking more frequently once you pass the halfway point on your timeline. Rely on texture, not just time, to know when it’s done.
Other Tips for Perfect Smoked Jerky
Follow these extra tips for flawless smoked jerky every time:
- Use cure like Prague Powder #1 for safety and flavor.
- Apply spices like black pepper, chili powder, garlic before smoking.
- Use hardwoods like hickory, maple, applewood for the best flavor.
- Let jerky rest before storing to equalize moisture.
- Store in airtight containers or bags for longevity.
Making delicious jerky is easy once you get the basic process down. Adjust technique as needed based on humidity, meat thickness, and your individual smoker. With practice, you’ll learn exactly how long to smoke jerky for perfection.
Now that you know how long to smoke beef jerky, fire up the smoker! Here are some tasty smoked beef jerky recipes to try:
- Basic Beef Jerky – soy sauce, brown sugar, black pepper
- Teriyaki Beef Jerky – soy sauce, honey, ginger, garlic
- Spicy Cajun Beef Jerky – Cajun seasoning, cayenne pepper
Enjoy making incredible smoked jerky at home. With the right preparation and technique, you’ll be able to make jerky that’s even better than what you can buy.
♨️ Prepping the smoker
Cover the drip pan with aluminum foil to avoid cleaning up drippings after the drying process. It will make a mess if you do not put a layer of protection down. If you are like me, the last thing you want to do is spend an hour cleaning your smoker because you skipped a 30 second step in the process!
Put a small sheet of foil above the heating element to make clean up easier as well. Use a small piece of foil to allow air to easily flow from the bottom of the smoker up and out of the top.
️ How to determine when it’s finished drying
Continue to smoke at 160°F until your jerky bends and cracks but does not break in half. Periodically pull a piece out of the smoker and let it cool. Check to see if it is done by bending it AFTER it has cooled down (let cool for 5-10 minutes, this helps not to over dry).
It should bend and crack but not break in half. White fibers are also a good indication that the jerky is finished drying.
It should take a total of between 5 to 10 hours depending on the thickness of your jerky and the brand of smoker you have. With my Masterbuilt Smoker, jerky normally takes between 6-8 hours to dry to my liking. (Make sure to stop BEFORE you think it is totally done.
I have over dried more jerky in my smoker than any other drying method) During this final smoking step, I also leave the wood tray door open a small bit on the bottom of the smoker to allow air to circulate from the bottom of the smoker up and out of the fully opened top vent; this helps speed up the drying process.
Thats it! You just made your first batch of smoked beef jerky. Let me know how your jerky turns out in the comments below!
- A pellet smoker is the easiest smoker to use for jerky
- Hickory and Apple woodchips infuse the best flavor
- If you have thick white smoke, increase the temperature to achieve a nice clear/blue smoke and avoid any unpleasant flavor.
3-5hrs in a pellet smoker and 5-10 in a traditional or electric smoker
No. There is no need to flip it
200°F is the ideal temperature for smoking jerky
I Make 10 Batches of This Smoked Jerky a Year. Let me Show You How
FAQ
How long should you smoke jerky?
It should take between 3 and 10 hours depending on the thickness of your jerky and the type of smoker you have. For example, at 200°F in a pellet smoker, jerky usually finishes in 3 to 5 hours. But in a Masterbuilt electric smoker, it will usually take 6 to 8 hours. So, check for doneness at the 3-hour mark.Apr 13, 2022
How long to cook jerky at 225 degrees?
Heat your smoker or pellet grill to 225°F, and smoke the jerky for 2 – 2 1/2 hours.
Can you smoke beef jerky at 180?
The ideal temperature for smoking jerky typically falls between 160°F to 180°F (71°C to 82°C). This range allows for slow, even drying of the meat while preserving its flavor and texture.
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.
How do you smoke smoked beef jerky?
Once you’ve soaked up the extra moisture, it’s time to add the slices to your smoker. Set the smoker to smoke at 180 degrees, and place each slice of meat directly on the grill grates. A jerky rack is helpful if you are running low on space inside your smoker. I like apple or cherry wood when I’m making smoked beef jerky.
How long does jerky smoke take?
The temperature you smoke at significantly impacts total jerky smoke times. Here are some guidelines: 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. 200°F – 250°F – Smoking at higher heat like on a pellet grill speeds the drying process.
Can you smoke beef jerky?
Smoking beef jerky is a delightful process that requires careful attention to temperature. The ideal smoking temperature for beef jerky is around 150°F to 160°F, although you can smoke it at slightly higher temperatures if desired. Avoid smoking jerky at temperatures higher than 170°F to prevent overcooking.
What temperature can you smoke beef jerky?
While the recommended smoking temperature for beef jerky is around 150°F to 160°F, you can smoke jerky at slightly higher temperatures, such as 180°F (82°C). However, it’s important to note that smoking jerky at higher temperatures may result in a different texture and flavor profile.
Do you flip jerky when smoking?
It’s not necessary to flip the jerky while smoking, as the heat circulates evenly in most smokers. 6. Can I smoke frozen beef for jerky?
Can you slice jerky if it’s smoked?
While you’re slicing, be sure to trim away any pieces of silverskin or fat on the meat. The silverskin is not great after it’s been smoked. This is one of the reasons we select a lean cut of meat for jerky. The fat tends to not cook very well and makes the jerky extra hard to chew.