Variation of Apple-Smoked Smoked Beef Jerky
Eye-of-round sliced thin, 24hr marinade, 4hr at 180°F.
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Ingredients
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Method
- 30 min
Partially freeze the eye of round for 1-2 hours; this makes slicing much easier. Slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick. Trim off any remaining silver skin or excess fat from the slices. The thinner and more uniform the slices, the better the jerky will dehydrate evenly.
Why it matters
Uniform thickness ensures consistent drying, preventing some pieces from being too dry and others too moist. Slicing against the grain makes for a more tender chew.
Common mistake
Slicing with the grain results in a chewier, stringier jerky that is harder to eat.
- 5 min
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Ensure the brown sugar is fully dissolved.
Why it matters
A well-mixed marinade ensures all flavors are evenly distributed, leading to a consistent taste across all jerky pieces.
Common mistake
Not dissolving sugar properly can lead to uneven sweetness and potentially burning on the smoker surface.
- 24h
Place the sliced beef into a large resealable bag or a non-reactive container. Pour the prepared marinade over the beef, ensuring all strips are fully coated. Seal the bag, removing as much air as possible, or cover the container. Refrigerate for 12-24 hours.
Why it matters
Marinating allows the flavors to penetrate the meat and tenderize it slightly. The salt in the marinade also helps to draw out moisture, aiding in the dehydration process.
Common mistake
Insufficient marinating time results in bland jerky. Over-marinating can make the jerky too salty or mushy.
- 2h
After marinating, remove the beef strips from the bag and pat them thoroughly dry with paper towels. Arrange the strips on wire racks, ensuring no pieces are overlapping. Allow the beef to sit at room temperature for 1-2 hours, or place in the refrigerator uncovered for 3-4 hours, until a tacky, shiny surface (pellicle) forms.
Why it matters
Forming a pellicle creates a slightly sticky surface on the meat, which helps smoke adhere better and promotes more even drying. It's a crucial step for optimal smoke flavor and texture.
Common mistake
Skipping the pellicle step can lead to a less flavorful jerky with a longer drying time and a less desirable texture.
- 180°F20 min
Preheat your smoker or pellet grill to 180°F (82°C). For a pellet grill, use mesquite pellets. For an offset smoker, use mesquite chunks or splits to create clean, thin blue smoke.
Why it matters
Maintaining a low, consistent temperature is key for drying jerky without cooking it too quickly. Mesquite wood provides a strong, classic smoky flavor that pairs excellently with beef.
Common mistake
Too high a temperature cooks the jerky, making it brittle and dry instead of chewy. Insufficient preheating leads to inconsistent cooking.
- 180°F4h
Place the wire racks with the beef strips into the preheated smoker. Arrange them to allow for good airflow around each piece. Smoke for 3-4 hours, or until the jerky is dry and pliable but not brittle. The jerky should bend without breaking.
Why it matters
Slow dehydration at a low temperature helps preserve the protein structure, leading to that classic chewy jerky texture. The smoke infuses the meat with a rich flavor.
Common mistake
Over-smoking can make the jerky brittle and burnt-tasting. Not smoking long enough leaves it too moist and prone to spoilage.
- 1h
Once the jerky reaches the desired texture (bends without breaking, but no longer wet), remove it from the smoker. Allow the jerky to cool completely at room temperature on the wire racks. This allows any residual moisture to equalize and helps set the texture.
Why it matters
Cooling allows the internal temperature to drop and the texture to firm up. Rushing this step can trap steam and make the jerky soft again.
Common mistake
Packaging jerky while warm can trap moisture, leading to mold or a less desirable texture.
Once completely cool, store the jerky in an airtight container or a resealable bag at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. For longer storage, vacuum seal and freeze.
Why it matters
Proper storage is essential to maintain freshness, prevent spoilage, and preserve the desired texture and flavor of your homemade jerky.
Common mistake
Improper storage, such as leaving jerky exposed to air, will cause it to dry out further, become stale, or mold.
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