Making beef jerky in a smoker is a rewarding way to create a tasty, protein-packed snack that’s far superior to store-bought versions. If you love that smoky flavor and want to try your hand at jerky making, here’s an easy-to-follow guide to help you get started.
Choosing the Right Beef
Start with a lean cut of beef, as fat can spoil and reduce shelf life. Popular choices include flank steak, eye of round, brisket, London broil, or round steak. These cuts are affordable and have the right texture for jerky.
Preparing the Meat
- Freeze Slightly for Easy Slicing
Place your beef in the freezer for about an hour. This firms up the meat, making it easier to slice thinly and evenly.
- Slice Against the Grain
Slice the beef about 1/8 to 1/4 inch thick, cutting against the grain. This ensures your jerky will be tender and not overly tough or stringy.
Marinating Your Beef
Marinating infuses flavor and helps tenderize the meat. Here’s a classic marinade recipe to get you started:
– 2/3 cup soy sauce
– 1/3 cup Worcestershire sauce (optional)
– 1/3 cup teriyaki sauce
– 1 tablespoon garlic powder
– 1 teaspoon onion powder
– Black pepper to taste
Mix all ingredients and soak the beef strips overnight (or at least 4-12 hours) in the refrigerator. Feel free to experiment with adding brown sugar, cayenne pepper, or sesame seeds for different flavor profiles.
Smoking Your Jerky
- Preheat Your Smoker
Set your smoker to a low temperature, ideally between 140°F and 160°F. This low-and-slow approach dries the meat without cooking or burning it.
- Arrange the Meat
Lay the marinated strips on wire racks or hang them in your smoker, ensuring good air circulation and no overlapping.
- Smoke Time
Smoke the beef for 4 to 10 hours depending on thickness and your smoker’s efficiency. The jerky is done when it looks leathery, feels dry but still bends without breaking, and has a chewy texture.
- Check Often
As the jerky nears completion, check frequently to avoid over-drying, which makes it tough.
Cooling and Storing
Once smoked, let the jerky cool completely on a wire rack. Store it in an airtight container or zip-top bags. Properly stored, homemade jerky lasts about 2 weeks in the fridge or several months in the freezer.
Making beef jerky in a smoker takes patience but is easy and fun. With the right meat, marinade, and smoking technique, you’ll enjoy flavorful, tender jerky perfect for snacking or gifting. Ready to try your own batch?