Low-and-Slow Smoked Beef Jerky

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.

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.

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 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.

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.

Add the sliced beef to the marinade, ensuring all pieces are fully coated. Cover the bowl and refrigerate for 24 hours.

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.

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.

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 and allow them to air dry at room temperature for 2-4 hours, or until a tacky膜 (pellicle) forms.

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.

Preheat your smoker or pellet grill to 180°F (82°C). Add mesquite wood to the smoker for consistent smoke production.

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.

Place the wire racks with the jerky strips directly onto the smoker grates. Smoke for 4 hours, or until the jerky is firm, pliable, and bends without breaking. The internal temperature will slowly rise during this time.

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

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 and let it cool completely at room temperature. Store in an airtight container for up to 2 weeks, or freeze for longer storage.