Honey-Glazed Smoked Beef Jerky

Partially freeze the eye of round roast for 30-60 minutes to make it easier to slice. Using a sharp knife, slice the beef against the grain into uniform 1/8 to 1/4 inch thick strips. Trim any remaining visible fat or silver skin from the slices.

Partially freeze the eye-of-round for about 1-2 hours to make it easier to slice. Using a sharp knife or meat slicer, slice the beef against the grain into 1/8 to 1/4 inch thick strips. Trim any excess fat.

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, liquid smoke (if using), and red pepper flakes (if using).

Partially freeze the eye of round roast for 1-2 hours to make it easier to slice. Slice the beef against the grain into uniform 1/8-inch thick strips.

Add the sliced beef to the marinade, ensuring all pieces are fully submerged and coated. Cover the bowl and refrigerate for a minimum of 12 hours, preferably 24 hours.

Trim any excess fat from the eye of round roast. For easier slicing, partially freeze the roast for 1-2 hours. Slice the beef against the grain into uniform 1/8 to 1/4 inch thick strips. In a large bowl or resealable bag, combine the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and curing salt (if using). Whisk well to dissolve the sugar.

After marinating, 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 2-4 hours, or until a tacky, non-wet surface (pellicle) forms.

Preheat your pellet grill or smoker to a consistent 180°F (82°C). Ensure your smoker has enough Mesquite wood pellets or chunks to maintain smoke for at least 4 hours.

In a medium bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and red pepper flakes (if using) until the sugar is dissolved.

Arrange the dried beef strips on the smoker grates, ensuring there is space between each piece for airflow. Smoke the jerky at 180°F, flipping the strips every hour or so, for approximately 3.5 to 4 hours, or until the jerky is dry and pliable but still bends without breaking.

In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika. Add liquid smoke if using.

To check for doneness, cool a piece of jerky to room temperature. It should bend and crack but not break cleanly in half. It should be tough and chewy. Once done, remove the jerky from the smoker and place it on a wire rack to cool completely.

In a large non-reactive bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and curing salt. Ensure the curing salt is fully dissolved.

Once fully cooled, store the smoked beef jerky in an airtight container or a resealable bag at room temperature for up to two weeks, or refrigerate for longer storage.

In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and liquid smoke (if using). If using Cure #1, dissolve it in a tablespoon of warm water before adding to the marinade. Add the sliced beef to the marinade, ensuring all strips are fully coated. Cover the bowl and refrigerate for 24 hours.

Refrigerate the beef in the marinade for a minimum of 24 hours, or up to 48 hours. Occasionally agitate the bag or stir the bowl to ensure even distribution of the marinade.

After marinating, remove the beef strips from the marinade and pat them thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks, making sure they don't touch. Place the racks back in the refrigerator, uncovered, for 2-4 hours, or until the surface of the meat feels tacky.

While the pellicle is forming, preheat your smoker or pellet grill to a stable 180°F (82°C). Add your chosen wood (Mesquite is recommended for this recipe) to generate clean smoke.

Remove the beef from the marinade and pat each strip thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks, ensuring no pieces are overlapping. Allow the strips to air dry at room temperature for 2-4 hours, or until a shiny, tacky 'pellicle' forms on the surface.

Remove the beef from the marinade. Pat each strip thoroughly dry with paper towels. Arrange the strips on wire racks, ensuring there is no overlap. The racks should fit into your smoker. This drying process is critical for forming a pellicle.

Preheat your pellet grill or smoker to 180°F (82°C). Load your smoker with mesquite wood pellets or chips. Ensure your smoker has reached and is stable at the target temperature before placing the meat inside.

Preheat your pellet grill or smoker to a stable 180°F (82°C). Ensure your water pan (if applicable) is filled and add your mesquite wood for smoke generation. Arrange the dried beef strips on the smoker grates in a single layer, ensuring good airflow around each piece.

Preheat your smoker or pellet grill to 180°F (82°C). Load your smoker with mesquite wood pellets or chunks. Consistency in temperature is key for even dehydration.

Smoke the beef strips at 180°F. The target internal temperature is not relevant here as we are dehydrating. Continue smoking for 3 to 5 hours, or until the jerky is dry but still pliable. It should crack when bent but not break, and there should be no moisture visible when torn. Rotate racks halfway through if your smoker has hot spots.

Once the jerky reaches the desired texture, remove it from the smoker. Let it cool completely on a wire rack at room temperature for at least 1 hour. During this time, carryover drying will occur and the texture will firm up slightly.

Store the cooled jerky in an airtight container or sealable bags. For best results and longer shelf life, you can vacuum seal it. Properly stored, homemade jerky can last for several weeks to months.

Once the jerky reaches the desired texture, remove it from the smoker. Place the jerky on a wire rack to cool completely at room temperature for at least 1 hour.

Once the jerky reaches the desired consistency, remove it from the smoker. Let it cool completely at room temperature on the wire racks before storing. This allows any residual moisture to equalize and prevents condensation in storage.

Once the jerky reaches the desired texture, remove it from the smoker. Let it cool completely at room temperature for at least 1 hour before storing. Store in an airtight container or resealable bag in a cool, dry place. For longer storage, refrigerate or freeze.

Once the jerky reaches the desired texture, remove it from the smoker and let it cool completely at room temperature. Store in an airtight container for up to 2 weeks, or freeze for longer storage.

Begin checking the jerky after 3 hours. A properly dehydrated piece of jerky will bend without breaking but will show white fibers when bent significantly. It should not be brittle or crumbly. The internal temperature of the jerky should reach at least 160°F (71°C) to ensure food safety.

Store the cooled jerky in an airtight container or a vacuum-sealed bag at room temperature for up to 2 weeks, or refrigerate for up to 1 month. For longer storage, freeze for several months.

Store the cooled jerky in an airtight container or a vacuum-sealed bag. It can be kept at room temperature for 1-2 weeks or refrigerated for up to 1 month. For longer storage, freeze it.