Smoked Beef Jerky

If you have a smoker sitting in your backyard and you haven’t tried making your own Smoked Beef Jerky yet, you’re seriously missing out. It’s one of the easiest, most rewarding snacks you can throw together, and it’s packed with incredible smoky flavor.

I’ve made this beef jerky many times, testing different marinades, smoking times, and cuts of meat, and this version is the one I keep coming back to.

Why You’ll Love Making Smoked Beef Jerky

There’s just something satisfying about making your own jerky at home. Once you slice the meat and soak it in a simple marinade, the smoker does the rest of the work for you.

• Cost-effective: Making jerky at home is much cheaper than buying it.
• Customizable flavors: You control the sweetness, spice, and saltiness.
• Incredible texture: Smoking gives the jerky a chewy bite without being tough.

Key Ingredients That Make This Recipe Great

Before you get started, it’s worth calling out the ingredients that really bring this jerky to life.

• Eye of Round Roast: A lean cut of beef that’s ideal for jerky because it dries out beautifully without being too fatty. Flank steak is another great option.
• Worcestershire and Soy Sauce: This combination creates a salty, umami-rich base that penetrates deep into the meat.
• Apple Cider: Adds a subtle sweetness and a little bit of tang that balances the savory flavors.
• Liquid Smoke: Even though you’re using a smoker, a little extra liquid smoke boosts that deep woodsy flavor.

How to Make Smoked Beef Jerky

Making beef jerky in a smoker is easier than you might think. Here’s the basic process I’ve perfected over multiple batches.

1. Slice the Beef:
   Start by slicing your beef as thinly as possible against the grain. Thin slices ensure the jerky dries out evenly and has that signature chew without being tough.
2. Marinate the Meat:
   Mix up the marinade ingredients in a large freezer bag. Add the sliced beef, massage it to coat, and refrigerate for at least 6 hours or overnight. Longer marinating = better flavor.
3. Prep for Smoking:
   Remove the beef from the marinade, discard the liquid, and pat the meat dry thoroughly with paper towels. This step is important because excess moisture can interfere with the smoking process.
4. Smoke the Jerky:
   Set your smoker to “Smoke” mode and get it going. Spread the beef slices in a single layer on the grates. I like to add a bit of extra black pepper over the top for an extra kick. Smoke for about 4 to 5 hours, until the jerky is dry but still pliable.

Tips for the Best Dry and Chewy Jerky

There’s a fine line between jerky that’s just right and jerky that’s dried out like leather. Here’s what I’ve learned from experience:

• Thin slices are key: Thick slices will take longer and might stay chewy in the wrong way.
• Dry the meat well: Moisture on the surface can cause steaming instead of proper drying.
• Keep it low and slow: Smoking at a low temperature gives the jerky time to develop flavor and dry out without burning.

Storage Tips

Once the jerky has fully cooled, store it in an airtight container or sealable plastic bag. It will last at room temperature for about a week, but for longer storage, vacuum seal it and keep it in the refrigerator.