If you have a smoker, one of the easiest protein filled snacks you can make is your own Smoked Beef Jerky.
Within the last year, we got ourselves a pretty awesome smoker grill. I can't begin to tell you how much we love it. We make everything from damn good roast chicken to our Thanksgiving turkey to the most amazing burgers we've ever eaten to... beef jerky. I always thought you had to have a dehydrator to make jerky. So untrue, my friends. Smoked beef jerky is so easy to make and full of flavor. The process is simple: slice the meat against the grain as thin as you can get it, let it soak in your marinade of choice (I basically threw mine together with what I could find in the refrigerator), smoke, enjoy. We get all sorts of cuts of meat from our quarter cow that we buy each year that I really have no idea how to cook. Eye of round roast is one of them. Its a (cheap) lean cut of meat which works perfectly for jerky. So, if you have a smoker but haven't yet made your own jerky, what's stopping you?
Full Recipe Instructions
- 2 pounds eye of round roast (can use other cuts like flank steak)
- ¼ cup Worcestershire sauce
- ⅓ cup soy sauce
- ⅔ cup apple cider
- 2 tablespoon onion dip mix
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- freshly ground pepper
- Cut the meat as thinly as possible against the grain. Mix remaining ingredients in large plastic freezer bag. Add meat and massage to thoroughly distribute the marinade.
- Refrigerate meat and marinade and allow to soak a minimum of 6 hours up to overnight.
- Start your grill on smoke to allow the fire to start. Remove the meat from the marinade. Discard the marinade and dry the meat with paper towels to absorb any excess liquid. Place the meat in a single layer on the grill and add freshly ground pepper. Smoke for 4 to 5 hours until the meat is dry and chewy.
I have actually smoked the jerky for up to 1-1/2 hours to get meat up to the USDA suggestion of 160 degrees and then transfer to the dehydrator for 2-4 hours and it has turned out just fine. My meat thickness is approximately 1/4” thick and as lean as possible. I also use curing salt in my marinade to increase the longevity in vacuum sealed bags for storage.
Great tips! Thank you!
how much smoke is too much ....how much charcol briquettes are used ....how much hickory or other wood do you add to the hot coals
Sorry, I've only ever made this on a Traeger that uses wood pellets.
Is it apple cider vinegar or plain apple cider?
I used apple cider but a splash of apple cider vinegar would be really good in the marinade and will help tenderize the meat.
Is there a certain temp the smoker should be?
Hi Mike, My smoke feature on my traeger is just below the lowest temp of 225. I would keep the temp as low as possible while still maintaining smoke.
Krissy what kind of wood did you use
I almost always use apple or hickory, but you should experiment and see what you like!
Why add liquid smoke when you are using a smoker?
Hi Chris, It's been awhile since I made this and I think you're right. I'm gonna take it out of the recipe. It was overkill. Thanks! Krissy
Would be interested and helpful to know what temp you kept smoker at. thanks!
Hi Joshua, My smoker temp is usually between 180-220 degrees F. Thanks, Krissy
I am assuming you do not added water to the smoker?
Would this Ben a pellet smoker or do you use wood?
I use a Traeger pellet stove.
Ah, I can smell how delicious they are! (Does that make sense? Haha) I love smoked meats!