Description
This Smoked Beef Jerky recipe delivers tender, flavorful jerky made from lean beef marinated in a tangy and slightly sweet blend before being slow-smoked to perfection. Ideal for a protein-packed snack, this recipe combines classic seasonings with a subtle heat from jalapenos, offering a delicious homemade alternative to store-bought jerky.
Ingredients
Beef
- 2-3 lbs sliced lean beef (rump roast, eye of round, sirloin, flank steak)
Marinade
- 1 1/2 cups Water
- 1/4 cup Brown Sugar
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp Salt
- 1 Tbsp Worcestershire sauce
- 2 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 4 sliced jalapenos (optional)
Instructions
- Prepare the Beef: Thinly slice the lean beef, carefully trimming away any fat and silverskin to ensure the jerky is lean and chewy. Set the prepared meat aside while preparing the marinade.
- Make the Marinade: In a small saucepan over medium heat, combine the water, brown sugar, apple cider vinegar, salt, Worcestershire sauce, black pepper, garlic powder, onion powder, and sliced jalapenos if using. Stir occasionally until the sugar dissolves and the mixture is heated through. Remove from heat and let it cool completely.
- Marinate the Meat: Once the marinade is cooled, place the sliced beef into a large Ziploc bag or waterproof container. Pour the marinade over the beef, seal the bag or cover the container, and refrigerate for 12 to 24 hours to allow the flavors to fully penetrate the meat.
- Preheat the Smoker: Set your smoker to 170°F (approximately 77°C). Ensure it reaches the correct temperature before placing the meat inside to guarantee even smoking.
- Smoke the Jerky: Arrange the marinated beef slices carefully on the smoker grates, making sure the pieces do not overlap or touch to allow even exposure to the smoke and heat. Smoke the meat for 2 hours initially.
- Check Doneness and Finish Smoking: After 2 hours, check the jerky for doneness. Remove any fully cooked pieces and place them immediately in a plastic bag to soften but not rehydrate. Flip any partially cooked pieces and continue smoking, checking every 30 minutes until all jerky reaches the desired texture and dehydration level.
Notes
- For best results, use lean cuts of beef to improve drying and texture.
- Be sure to trim fat thoroughly, as fat can cause the jerky to spoil faster.
- If you do not have a smoker, this recipe is not suitable for oven drying or air frying without adaptation.
- The jalapenos add mild heat; omit or adjust according to preference.
- Store finished jerky in an airtight container or plastic bag to maintain texture.
- Smoking at low temperatures for several hours is key to safe and tasty jerky.
- Prep Time: 15 minutes
- Cook Time: 2 to 3 hours
- Category: Snack
- Method: Smoking
- Cuisine: American
