If you love beef jerky but want to create your own flavorful, preservative-free version at home, smoking your jerky is a fantastic way to do it. Smoking beef jerky infuses it with rich, smoky flavors and gives you complete control over the seasoning and texture. Here’s a friendly, easy-to-follow guide on how to make beef jerky in a smoker, from selecting the right meat to the final smoky finish.
Choosing the Right Meat for Jerky
Start with a lean cut of beef to ensure your jerky dries well and lasts longer. Popular choices include:
– Top round
– Bottom round
– Eye of round
– Sirloin tip
– Flank steak
Lean cuts are best because fat can spoil and make your jerky less shelf-stable.
Preparing the Beef
Slice Thin and Even
Partially freeze your beef for about an hour to make slicing easier. Then cut it into thin strips about 1/8 to 1/4 inch thick. Slicing against the grain will give you more tender jerky, while slicing with the grain results in chewier pieces.
Trim Fat and Silverskin
Remove any visible fat and silverskin from the meat. These parts don’t dry well and can make the jerky tough or spoil faster.
Marinating Your Beef
Marinating is key to flavor-packed jerky. You can get creative here, but a classic marinade might include:
– Soy sauce
– Worcestershire sauce
– Brown sugar or honey
– Garlic powder
– Onion powder
– Black pepper
– Red pepper flakes (optional for heat)
– Beer or your favorite liquid for depth
Mix your marinade ingredients in a bowl, then place the beef strips in a zip-top bag with the marinade. Squeeze out the air, seal, and refrigerate for at least 12 hours—24 hours is even better for full flavor absorption.
Preparing to Smoke
Before smoking, remove the beef from the marinade and pat dry with paper towels to remove excess moisture. This helps the jerky dry evenly and reduces smoking time.
Smoking Your Beef Jerky
Set Your Smoker Temperature
Preheat your smoker to a low temperature between 160°F and 180°F. This range is ideal to slowly dry the meat without cooking it too fast or burning it.
Choose Your Wood
Fruit woods like apple or cherry add a mild, sweet smoke flavor that complements beef jerky beautifully. Hickory or mesquite can be used for a stronger smoky punch.
Arrange the Meat
Place the beef strips directly on the smoker racks or use a jerky rack if you have one. Make sure the strips don’t overlap to allow good air and smoke circulation.
Smoking Time
Smoke the beef for 6 to 10 hours, depending on thickness and desired dryness. Start checking around 2 hours to monitor progress. The jerky is done when it bends and cracks but doesn’t break in half.
Tips for Perfect Jerky
– Keep the smoker temperature steady to avoid overcooking or under-drying.
– Flip the jerky halfway through if your smoker doesn’t circulate smoke evenly.
– Use a fan or open vents to maintain airflow and help dry the meat.
– Avoid fat-heavy cuts to prevent greasy jerky.
– Store finished jerky in airtight containers and keep it in a cool, dry place.
Enjoy Your Homemade Smoked Beef Jerky!
Making beef jerky in a smoker is a rewarding process that lets you customize flavors and textures to your liking. With the right cut of meat, a tasty marinade, and patient smoking, you’ll have delicious, smoky jerky ready for snacking or gifting.
Try different marinades and woods to find your perfect combination. Happy smoking!
Homemade smoked beef jerky is flavorful, preservative-free, and a fantastic snack you can be proud of. Enjoy!