Smoked Beef Jerky

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Smoked Beef Jerky is a satisfying, long-lasting, portable protein-packed snack. It's easy, economical, and healthy when you make it at home.

Prep Time5

Cook Time4

Rest time8

Total Time12 5

Course: Appetizer, Snack

Cuisine: American

Servings: ounces

Calories: 147kcal

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!

Storage :

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.

Tips :

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.