Smoked beef jerky is a tasty protein-packed snack that can be enjoyed anytime, anywhere. Making your own jerky at home is easy and allows you to control the ingredients. With a few simple steps you can make jerky that rivals anything from the store.
Selecting the Right Meat
The first step is choosing the right cut of beef. Flank steak, bottom round, or eye of round work well since they are lean. Avoid cuts with a lot of fat, as it can go rancid during the smoking process. Look for beef that is very fresh and bright red in color.
Trim any visible fat from the meat. The less fat the better. Fat does not dry out like the meat does during smoking. Too much remaining fat will cause your jerky to spoil faster.
Slicing the Meat
Cut the beef into long, thin strips. Many prefer cutting with the grain for a chewier jerky or against the grain for a more tender, easier to chew result. Using a very sharp knife, cut slices between 1/8 to 1/4 inches thick.
For even strips, partially freeze the beef first. This makes slicing much easier. A jerky slicing machine can also be used if you plan to make jerky often.
Preparing the Marinade
A marinade adds big flavor to jerky. Soy sauce provides saltiness, while brown sugar balances with sweetness. Black pepper and garlic powder give a punch of spice. Adjust any of the ingredients to your tastes – add more or less garlic and black pepper for the spice level you like.
Combine the marinade ingredients in a bowl or resealable plastic bag. Add the sliced beef and mix to coat completely. Refrigerate for 8-24 hours to let the flavors permeate the meat.
Getting the Smoker Ready
Set up your smoker with the water pan filled and wood chips loaded per the manufacturer’s instructions. Bring the temperature to around 170°F to start. Lay pieces of foil over the water pan and upper drip tray to make cleanup easier later.
Charcoal, electric, or pellet smokers all work well for jerky. The key is maintaining consistent low temperatures.
Smoking the Jerky
Remove the beef from the marinade and pat dry with paper towels. Arrange in a single layer directly on the smoking racks.
Smoke at 170°F for about 1 1⁄2 hours without any extra wood chips to start drying the jerky. After this initial drying, increase the temperature to 180-200F. Add more wood chips – apple, hickory, or mesquite all provide great flavor.
Smoke until the wood chip smoke dissipates, about 30-60 minutes. The ideal smoke is thin and blue, not thick and white. Thick smoke can create a bitter taste.
Lower the temperature back down to around 160°F. Smoke until the jerky bends and cracks but does not break when tested. This can take 5-10 total hours depending on meat thickness, humidity, and smoker conditions.
Test for Doneness
After several hours in the smoker, start checking pieces periodically. Let cool for 5-10 minutes then bend to test – it should crack but not fully break when bent. If needed, continue smoking until the jerky has reached the ideal texture.
The jerky is done when it appears stiff yet pliable. A slightly rubbery texture that cracks when bent is perfect. If the jerky breaks cleanly in half, it is overdone.
Enjoy Your Smoked Jerky!
Pat yourself on the back for making delicious homemade smoked jerky! Let the jerky cool completely then enjoy right away or store in an airtight container. With the right preparation, marinade, and smoking technique you can make jerky that rivals anything from the store.
Step 1: Meat Preparation
Jerky is very lean with almost no fat, this is because fat will cause the jerky to spoil faster since it cant be dried as effectively as the meat.
You can make jerky out of any lean cut of beef, but flank steak that you find at your butcher is already prepared nice and thin, so thats what I use. Id advise against pork and wild game jerky until youre comfortable with the process, since the risk of trichinosis is a thing.
Although flank steak is already a lean cut, there may be some fat on your steak, so use a sharp knife to remove as much fat as possible from each cutlet.
Theres debate on whether to cut the steak strips with the grain or against it. Cuts with the grain will produce longer strips, but cuts against the grain are easier to chew. I suggest trying both to determine your personal preference.
You want a thin cut of steak with almost no fat. Next the beef needs to be cut into strips. Its up to you how wide to make the strips, but I would stay below 1/2″ so you have smaller strips that can dry faster.
Before we can smoke the steak well need a marinade. As with the smoked almonds, theres no wrong way to mix up the ingredients, and it will depend on your personal tastes. Heres a basic jerky marinade:
Smoked Beef Jerky:
- Flank steak: about 2 lbs
- Honey: 1 tbps
- Garlic powder: 1 tbsp
- Soy sauce: 3/4 cup
- Worcestershire sauce: 3/4 cup
- Salt + pepper: a generous amount of each
I find it easiest to add all the ingredients to a large resealable plastic bag with the cuts of meat, seal the bag up and coat the steaks with the mix. Place in refrigerator and leave to marinate overnight.
The next morning your steak strips have marinated for a few hours and are now ready for the smoker.
#1 – Starting with Lean Meat is Key
When smoking jerky, you should always start with a lean, economical cut of meat. The meat needs to be lean because fat does not dry out properly and can’t be stored for long. So, some good options of cuts for jerky include a beef eye of round roast or sirloin tip roast.
Traditionally jerky is made from beef. But don’t be afraid to experiment with different types and cuts of meat. Turkey, pork, lamb, and even game meats like venison and moose can make good jerky. Just make sure the cut is as lean as possible.
Smoked Jerky | PLUS No Dehydrator Jerky Recipes
FAQ
How long does it take to smoke jerky?
Place the wire rack directly on the grill grates and smoke until dehydrated, 4 to 5 hours. The finished jerky should look leathery and feel dry but will still be pliant with a chewy, tender bite. Let the jerky cool completely before storing it airtight in the refrigerator where it will keep for a few weeks.
Is it better to smoke or dehydrate jerky?
Both have their merits. A dehydrator is much more efficient. Smoke is delicious. I think that both are best. Cold smoke the meat with a mild smoke, like apple, and then use the dehydrator for a more controlled process.
What is the best meat for smoking beef jerky?
Beef eye of round, bottom round, and top round are the best meat for beef jerky. Choosing a meat for jerky that has very little fat is important, fat will spoil faster and shorten the shelf life of your jerky.
What is the best wood for smoking jerky?
The choice of wood plays a pivotal role in this culinary alchemy. Woods like hickory, mesquite, or applewood each impart their unique essence, creating a symphony of smoky notes that elevate the jerky to gourmet status.