Smoked Beef Jerky

5 from 2 votes

Making your own smoked beef jerky is one of the easiest and most satisfying ways to turn a simple cut of meat into an unforgettable, protein-packed snack.

Prep Time20

Cook Time5

Total Time5 20

Course: Appetizer

Cuisine: American

Servings: -30 pieces

Author: Krissy Allori

Equipment

Smoker grill

Ingredients

2 pounds eye of round roast can use other cuts like flank steak
1/4 cup Worcestershire sauce
1/3 cup soy sauce
2/3 cup apple cider juice, not vinegar
2 tablespoons onion dip mix
1 tablespoon honey
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
freshly ground pepper

Instructions

Cut the 2 pounds eye of round roast as thinly as possible against the grain.
Mix remaining ingredients in large plastic freezer bag.
1/4 cup Worcestershire sauce, 1/3 cup soy sauce, 2/3 cup apple cider, 2 tablespoons onion dip mix, 1 tablespoon honey, 2 teaspoons freshly ground black pepper, 1 teaspoon liquid smoke, 1 teaspoon red pepper flakes
Add meat and massage to thoroughly distribute the marinade.
Refrigerate the 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, or hang over a rack if you have one, and add freshly ground pepper. Smoke for 4 to 5 hours until the meat is dry and chewy.

Notes

Slice as thin as you can. Thinner slices = better chew and faster smoke time.
Dry the meat well. After marinating, blotting off extra liquid helps the smoke cling to the meat.
Use a clean fire. Too much thick smoke will make your jerky bitter. A clean, gentle smoke is key.
Store it right. Once fully cooled, keep your jerky in an airtight container or zip-top bag. It should last about a week at room temperature or even longer in the fridge.

Nutrition