Make your own Smoked Beef Jerky at home and skip the high prices at the store. Full of sweet and spicy flavors, this tasty snack is super easy to prepare. Simply follow my slicing techniques, marination tips, and tricks below to smoke beef with the best taste and texture.
Homemade Smoked Beef Jerkey
Today, we’re talking homemade smoked beef jerky, the kind that’s cooked low and slow and comes out with a smoky, rich flavor and tender, chewy texture. I’ll show you the correct way to slice your steak so that it isn’t tough and what ingredients make the most delicious marinade.
When you make your jerky at home, you have full control over the quality of meat and the smoking process, ensuring a fresh protein-packed product that is preservative and additive-free. Use this smoked beef jerky recipe as a guideline to create a personalized snack to suit your tastes. Not only can you customize the flavors with your favorite seasonings and spices, like teriyaki, garlic, spicy chipotle, or honey, and control texture, but it’s a cost-saving alternative to any store-bought brand.
Ingredients for Perfect Smoked Beef Jerky
- Round steak
- Soy sauce
- Worcestershire sauce
- Garlic powder
- White granulated sugar
- Crushed red peppers: If you prefer a less spicy jerky, you can omit the crushed red peppers or reduce them.
See the recipe card for full information on ingredients and quantities.
How to Prepare Beef for Smoking
Preparing beef properly is key to making delicious, tender, and flavorful smoked jerky. Follow these steps for the best results:
- Choose the Right Cut of Beef: Opt for lean cuts such as top round, bottom round, flank steak, or eye of round to minimize fat, which can spoil during storage. Trim off excess fat to prevent jerky spoilage and achieve a consistent texture.
- Slicing Techniques: Slice the beef into strips, about 1 inch thin strips, for even smoking and drying. Slice against the grain for more tender jerky. Slice with the grain for a chewier texture.
- Marination Tips: Prepare a marinade using your favorite combination of savory sauces, spices, seasonings, and sweeteners. In addition to my ingredient list, experiment with brown sugar, onion powder, pepper, and sweet maple. Let the beef marinate in the refrigerator overnight in a ziplock bag or container, turning occasionally for even coating. Before smoking, use paper towels to pat dry the excess marinade. This will help achieve the perfect texture.
- Preparation Tricks: Ensure all slices are similar in size for consistent cooking. A very sharp knife is the easiest way to get uniform slices of meat. Lay the strips flat on a rack with space between them to allow smoke to circulate evenly.
Step-by-Step Guide to Smoking Beef Jerky
- Make The Marinade: Place all the ingredients except the steak in a medium mixing bowl and stir well.
- Marinate The Meat: Add the steak to the bowl and mix until every piece of steak is coated. Cover with plastic wrap and place in the fridge to marinate overnight.
- Smoke The Slices: Place the marinated sliced meat on the grill grates of smoker and then place the rack in the pellet smoker. Cook at 165 degrees Fahrenheit for about 4 hours or until your desired texture is reached. If your steak is thicker, you’ll need to cook it longer.
Skip The Pellet Smoker
No pellet smoker? No problem! You can use this recipe with electric smokers, dehydrators, or even an oven. As long as the appliance is set to 165 degrees and cooks at a steady low temperature, you’re good to go!
Tips for Choosing the Best Wood for Smoking Jerky
Choosing the right wood for smoking jerky greatly influences its flavor. Hickory or mesquite pellets are the absolute best with this jerky recipe. Hickory offers a bold, smoky, slightly sweet flavor, perfect for classic beef jerky, while mesquite provides a strong, earthy taste ideal for spicy or heavily seasoned varieties.
For a milder, sweeter touch, fruitwoods like apple, cherry, or peach work well with sweet marinades, and maple adds a subtle caramelized note. Oak is versatile with a medium smoky flavor, making it great for various seasonings. Avoid resinous woods like pine, and consider mixing different woods to create unique flavor profiles.
Serving Suggestions
Whether enjoyed on its own or as part of a meal, smoked beef jerky adds a flavorful, protein-packed touch to any occasion!
- Grab-n-Go Snack: Pack jerky with trail mix, dried fruit, or granola for a high-energy snack during hikes, road trips, or busy days.
- Build A Charcuterie Board: Add jerky to a board with cheeses, crackers, nuts, and fresh fruit for a rustic, smoky twist. Pair with dips like mustard or hummus for added flavor.
- Make It Part Of A Meal: Chop jerky into small pieces as a protein-packed topping for salads, tacos, and baked potatoes. Add jerky slices to a grilled cheese or stuff it into sandwiches and wraps.
- Give As A Gift: Package homemade jerky in decorative bags or jars as a thoughtful, delicious homemade gift for friends and family.
Smoked Beef Jerky Variations to Try
There are endless ways to flavor your smoked jerky. Experiment and find the perfect seasonings to suit your personal taste.
- Sweet: Use brown sugar, honey, or maple syrup for a caramelized flavor; add black pepper for a sweet-spicy twist.
- Spicy: Combine hot sauce, chili flakes, and cayenne for a fiery kick.Teriyaki: Mix soy sauce, ginger, garlic, and pineapple juice for a sweet, tangy Asian-inspired taste.
- Peppered: Season with soy sauce and coarse black pepper for a savory, robust bite.
- BBQ: Use BBQ sauce, smoked paprika, and apple cider vinegar for a tangy, smoky classic.
- Garlic: Blend soy sauce with minced garlic for bold, savory flavors.
- Sweet & Spicy: Pair honey with sriracha for a balanced heat and sweetness.
- Citrus Herb: Add lemon juice, orange zest, and rosemary for a refreshing, zesty twist.
How to Store and Keep Smoked Beef Jerky Fresh
Your jerky will store best and longest if it is smoked and dried properly until it develops a shiny, tacky sheen on the outside. Once fully dried, it can stay fresh in an airtight container for up to 1 month.
Avoid storing jerky in the freezer, as freezing can introduce condensation when thawed, making it sticky and affecting texture. If you notice moisture inside your storage containers or bags, it likely means the jerky wasn’t dried enough for long-term storage. This doesn’t ruin the jerky, but it’s best to consume it within a few days or add moisture-absorbing packets to help preserve it.
More Easy Snack Recipes
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Smoked Beef Jerky
Ingredients
- 1½ pounds thinly sliced round steak cut into 1 inch slices
- ½ cup soy sauce
- ¼ cup worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon white granulated sugar
- 1 tablespoon crushed red peppers
Instructions
- Place all the ingredients except the steak in a medium mixing bowl and stir well.½ cup soy sauce, ¼ cup worcestershire sauce, 1 tablespoon garlic powder, 1 tablespoon white granulated sugar, 1 tablespoon crushed red peppers
- Add the steak to the bowl and mix it around until every piece of steak is nicely coated.1½ pounds thinly sliced round steak
- Cover and place in the fridge to marinate overnight.
- Preheat the smoker to 165 degrees and place the jerky strips on your rack of choice.
- Place in the smoker and cook for about 4 hours or until your desired texture is reached. It’s important to note that your jerky will store best and longest if you let it get a shiny sheen on the outside. However, if you don’t plan on taking long to eat your jerky, just dry it until your taste buds are happy. Enjoy!
Jenn’s Notes
- Your jerky will store best and longest if it is smoked and dried properly until it develops a shiny, tacky sheen on the outside. Once fully dried, it can stay fresh in an airtight container for up to 1 month.
- Avoid storing jerky in the freezer, as freezing can introduce condensation when thawed, making it sticky and affecting texture. If you notice moisture inside your storage containers or bags, it likely means the jerky wasn’t dried enough for long-term storage. This doesn’t ruin the jerky, but it’s best to consume it within a few days or add moisture-absorbing packets to help preserve it.
- Choosing the right wood for smoking jerky greatly influences its flavor. Hickory or mesquite pellets are the absolute best with this jerky recipe. Hickory offers a bold, smoky, slightly sweet flavor, perfect for classic beef jerky, while mesquite provides a strong, earthy taste ideal for spicy or heavily seasoned varieties.
- For a milder, sweeter touch, fruitwoods like apple, cherry, or peach work well with sweet marinades, and maple adds a subtle caramelized note. Oak is versatile with a medium smoky flavor, making it great for various seasonings. Avoid resinous woods like pine, and consider mixing different woods to create unique flavor profiles.
