Pecan-Smoked Smoked Beef Jerky
Eye-of-round sliced thin, 24hr marinade, 4hr at 180°F.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/8 steps done.
Ingredients
Tap to tick off · 0/11 gathered
Method
- 1h 30m
Trim the eye of round roast of any visible silver skin or large pieces of fat. Place the roast in the freezer for 1-2 hours until it is firm but not frozen solid. This makes slicing much easier. Using a sharp knife or a meat slicer, slice the beef against the grain into 1/8 to 1/4 inch thick strips. Thinner slices will dry faster and be chewier, thicker slices will be more tender.
Why it matters
Freezing slightly makes slicing precise and consistent, which is key for even dehydration. Slicing against the grain ensures a more tender bite in the final jerky.
Common mistake
Slicing with the grain results in tougher, stringier jerky that is harder to chew.
- 5 min
In a large bowl, whisk together the soy sauce, Worcestershire sauce, liquid smoke (if using), brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until the sugar is dissolved.
Why it matters
Thoroughly mixing the marinade ensures all flavors are evenly distributed before adding the meat, resulting in consistently flavored jerky.
Common mistake
Not fully dissolving the sugar, which can lead to uneven sweetness or a gritty texture.
- 24h
Add the sliced beef to the marinade, ensuring all strips are fully submerged. Use a vacuum sealer or place in a large zip-top bag, pressing out as much air as possible. Refrigerate for a minimum of 12 hours, up to 24 hours.
Why it matters
This extended marinating time allows the flavors to deeply penetrate the meat, and the salt acts as a tenderizer and aids in preservation, setting the foundation for great jerky.
Common mistake
Short-changing the marinating time results in bland, less flavorful jerky.
- 1h
Remove the beef strips from the marinade. Pat each strip thoroughly dry with paper towels. You want the surface of the meat to feel tacky, not wet. Arrange the strips on wire racks without overlapping.
Why it matters
Removing surface moisture is critical for forming a pellicle, a sticky surface layer that allows smoke to adhere better and promotes even drying. Skipping this step leads to a longer cook time and a less effective smoke ring/flavor.
Common mistake
Not drying the meat enough, which hinders smoke absorption and can lead to a 'steamed' texture instead of true jerky.
- 180°F20 min
Preheat your smoker or pellet grill to 180°F (82°C). If using a pellet grill, ensure your hopper is full of mesquite pellets. If using an offset or charcoal smoker, prepare for indirect heat and add mesquite chunks for smoke.
Why it matters
Achieving and maintaining a stable low temperature is crucial for dehydrating the meat slowly without cooking it too quickly, while allowing the smoke to penetrate effectively. Mesquite provides a strong, classic beef smoke flavor.
Common mistake
Fluctuating temperatures can lead to uneven drying and a less desirable texture.
- 180°F4h
Place the wire racks with the beef strips into the preheated smoker. Smoke at 180°F for approximately 3-4 hours, or until the jerky is dry and pliable but not brittle. The jerky should bend without breaking. Check the internal temperature to ensure it reaches at least 160°F (71°C) at some point during the cook for food safety.
Why it matters
Low, slow smoking dehydrates the meat while infusing it with deep smoky flavor and meeting food safety guidelines. The target temperature and duration ensure a safe, chewable, and flavorful product.
Common mistake
Overcooking leads to brittle, hard-to-chew jerky. Undercooking results in overly moist jerky with potential safety concerns and poor shelf life.
- 1h
Once the jerky reaches your desired texture, remove it from the smoker. Let it cool completely on a wire rack at room temperature. Once cooled, store the jerky in an airtight container or zip-top bag. For longer storage, consider vacuum sealing.
Why it matters
Proper cooling prevents condensation, which can lead to spoilage. Airtight storage is essential to maintain freshness and prevent moisture reabsorption.
Common mistake
Storing jerky while still warm can trap moisture and promote mold growth.
Your delicious, homemade smoked beef jerky is ready to enjoy. It makes a great snack for hiking, road trips, or just anytime you need a protein boost.
Why it matters
Enjoying your hard work is the best part! The satisfaction of making your own high-quality, flavorful jerky is unmatched.
Common mistake
Not making enough! Jerky disappears quickly.
Sauce It
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Pecan-Smoked Smoked Beef Jerky. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…