Variation of Hickory-Smoked Smoked Beef Jerky

Partially freeze the eye of round roast for 1-2 hours, or until firm but not solid. This makes slicing against the grain much easier. Using a sharp knife or meat slicer, slice the beef against the grain into 1/8 to 1/4 inch thick strips. Trim any visible fat, as fat can turn rancid and shorten the jerky's shelf life.

Partially freeze the eye of round roast for 1-2 hours. This makes it easier to slice very thin, against the grain, about 1/8 to 1/4 inch thick. Trim off any remaining silver skin or large pieces of fat as they can become rancid during the dehydration process.

Partially freeze the eye of round roast for 30-60 minutes to make slicing easier. Using a sharp knife or meat slicer, slice the beef against the grain into uniform 1/8-inch thick strips. In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and curing salt (if using).

Slice the beef eye-of-round thinly, 1/8 to 1/4 inch thick, against the grain. In a large bowl or resealable bag, combine all marinade ingredients (soy sauce, Worcestershire, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, optional red pepper flakes, and Prague Powder #1). Add the sliced beef, ensuring all pieces are thoroughly coated. Seal and refrigerate.

Begin by trimming any visible fat from the eye of round. Fat can go rancid quickly, spoiling your jerky. For easier slicing, partially freeze the beef for 30-60 minutes until firm but not solid. Slice the beef against the grain into uniform strips, about 1/8 to 1/4 inch thick. Against the grain slicing results in a more tender, less stringy jerky.

Remove the beef from the marinade and pat each strip thoroughly dry with paper towels. Arrange the strips on wire racks, ensuring no pieces are overlapping. Allow the strips to air dry at room temperature for 1-2 hours, or until a tacky, glossy surface (pellicle) forms. Alternatively, use a fan to speed up the process.

After 24 hours, remove the beef from the marinade. Pat each slice thoroughly dry with paper towels. Arrange the slices on wire racks without overlapping. Place the racks back into the refrigerator, uncovered.

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Add the sliced beef to the marinade, ensuring all pieces are fully submerged and coated. Cover the bowl tightly or transfer to a large Ziploc bag.

Once the jerky reaches your desired texture, remove it from the smoker. Let it cool completely at room temperature, spread out on a wire rack for about 1-2 hours. After cooling, place the jerky in an airtight container for 1-2 days at room temperature. This 'conditioning' allows any remaining moisture to equalize throughout the batch.

In a large non-reactive bowl or resealable bag, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, and the optional cure #1. Stir or shake until the sugar and cure (if used) are fully dissolved.

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, pink curing salt No. 1, and optional red pepper flakes until the sugar and salt are dissolved.

Remove the beef strips from the marinade, discarding any excess liquid. Pat each strip thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks and allow them to air dry at room temperature for 1-2 hours, or until a shiny, slightly tacky surface (pellicle) forms.

Place the covered bowl or bag in the refrigerator for a minimum of 12 hours, preferably 24 hours. For best results, occasionally agitate the bag or stir the bowl to redistribute the marinade.

Add the beef strips to the marinade, ensuring all pieces are fully submerged. Cover the bowl or transfer to a large Ziploc bag, remove as much air as possible, and refrigerate for 12-24 hours.

After marinating, remove the beef strips from the marinade and pat them thoroughly dry with paper towels. Arrange the strips on wire racks without overlapping. Place the racks in a well-ventilated area or in front of a fan for 2-4 hours, or until a shiny, tacky film (pellicle) forms on the surface.

Remove the beef from the marinade and pat each slice thoroughly dry with paper towels. Arrange the slices in a single layer on wire racks, making sure they do not overlap. Place the racks uncovered in the refrigerator for 2-4 hours, or in front of a fan at room temperature for 1-2 hours, until a slightly tacky, shiny film (pellicle) forms on the surface.

Preheat your pellet grill or smoker to 180°F, using Mesquite wood pellets/chips for smoke. While the smoker is preheating, arrange the beef strips on the smoker grates, ensuring there is ample space between each piece for good airflow.

Preheat your pellet grill or smoker to a stable 180°F (82°C). Add mesquite wood pellets or chunks to the smoker box or hopper, as per your equipment's instructions. Ensure you have enough fuel for at least 4 hours of smoking.

Preheat your smoker or pellet grill to a stable 180°F (82°C). Load with mesquite wood for that classic smoky flavor.

Begin checking the jerky after 2 hours, and then every 30 minutes. Jerky is done when it's dry and firm, but still pliable. When you bend a piece, it should crack but not break cleanly. There should be white fibers showing when bent and torn.

Place the jerky in the preheated smoker. Smoke for approximately 3-4 hours, or until the jerky is dry and pliable but not brittle. The jerky should bend without breaking. Check periodically starting at 3 hours. The internal temperature of the jerky should reach at least 160°F for food safety, though this recipe focuses on dehydration.

While the pellicle is forming, preheat your smoker or pellet grill to a stable temperature of 180°F (82°C). Add your mesquite wood pellets or chunks as directed by your smoker's manufacturer to establish a clean, consistent smoke.

Once the smoker is at temperature, place the racks of beef strips directly on the grates, ensuring there is space between each piece for optimal airflow. Smoke for 3-5 hours, or until the jerky is dry and bendable but not brittle. The jerky should crack when bent but not break completely.

Arrange the pellicle-formed beef slices on the smoker racks, again ensuring no overlapping. Insert a probe into the thickest piece of jerky to monitor internal temperature, aiming for at least 160°F (71°C) to ensure safety. Smoke for approximately 3-4 hours, or until the jerky is dry but still pliable. It should bend without breaking. If it snaps cleanly, it's overdone; if it's too soft, it needs more time.

Once desired dryness is achieved, remove the jerky from the smoker. Place it on a clean wire rack at room temperature to cool completely.

Once the jerky reaches the desired texture, remove it from the smoker and let it cool completely on a wire rack at room temperature. This allows any residual moisture to evaporate and the texture to fully set.

Once the jerky reaches the desired texture, remove it from the smoker. Allow it to cool completely at room temperature. For optimal texture and moisture equalization, place the cooled jerky in an airtight container or a Ziploc bag for 12-24 hours. Occasionally open the container to 'burp' it, releasing any excess moisture.

Store cooled jerky in an airtight container or zip-top bag at room temperature for up to 1-2 weeks, or refrigerate for longer storage.

Your homemade smoked beef jerky is now ready to enjoy. It makes a fantastic snack, perfect for hikes, road trips, or just anytime you crave a savory, smoky bite.

Once the jerky has reached the desired texture, remove it from the smoker and allow it to cool completely at room temperature. For optimal conditioning, place the cooled jerky in an airtight container or a large resealable bag. Leave it at room temperature for 12-24 hours, shaking the bag occasionally. This equalizes the moisture throughout all pieces, preventing some from being too dry and others too moist. Store in an airtight container at room temperature for up to 2-3 weeks, or freeze for longer storage.

Your delicious backyard smoked beef jerky is ready to enjoy! Store it in an airtight container at room temperature for up to 1-2 weeks, or in the refrigerator for up to 1 month. For longer storage, freeze it for several months.

Store the finished jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month. For longer storage, freeze it.