Sunday's Sunday's Backyard Version of Backyard Version of Smoked Beef Jerky

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).

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

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.

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

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, pink curing salt No. 1, and optional red pepper flakes until the sugar and salt are dissolved.

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.

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

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.

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.

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.

Arrange the jerky slices on the smoker grates, ensuring there is space between each piece for even smoke circulation and dehydration. Smoke at 180°F (82°C).

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.

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.

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.

Once the jerky has reached the desired texture, remove it from the smoker. Allow it to cool completely at room temperature on a wire rack before storing. Once fully cooled, store the jerky in an airtight container or a vacuum-sealed bag.

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

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.

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.

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.

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.