Garlic-Butter Smoked Beef Jerky
Eye-of-round sliced thin, 24hr marinade, 4hr at 180°F.
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Ingredients
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Method
- 20 min
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.
Why it matters
Consistent thickness ensures even dehydration, and slicing against the grain makes the jerky more tender and easier to chew.
Common mistake
Slicing with the grain will result in tough, stringy jerky.
- 24h
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.
Why it matters
Slicing against the grain makes the jerky more tender and easier to chew. The marinade infuses flavor and the curing salt (Prague Powder #1) inhibits bacterial growth during the long, low-temperature smoke, making it safe to eat.
Common mistake
Slicing with the grain will result in tough, stringy jerky that is difficult to chew.
- 30 min
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).
Why it matters
Uniform thickness ensures consistent dehydration and chewiness. Slicing against the grain makes for more tender jerky. Partially freezing stiffens the meat for cleaner cuts.
Common mistake
Slicing with the grain results in stringy, tough jerky. Uneven slices will lead to some pieces being over-dried and others still moist.
- 30 min
Begin by trimming any visible silver skin or large pieces of fat from the eye of round roast. Fat can go rancid and shorten the jerky's shelf life. For easier slicing, you can partially freeze the roast for 1-2 hours until firm but not solid. Slice the beef against the grain into uniform 1/8 to 1/4 inch thick strips. Consistency is key for even dehydration.
Why it matters
Even thickness ensures all jerky pieces dry at the same rate, preventing some from being too dry and others not dry enough. Slicing against the grain makes for more tender, easier-to-chew jerky.
Common mistake
Leaving too much fat on the meat, which can spoil the jerky's flavor and texture over time, or slicing with the grain resulting in stringy jerky.
- 5 min
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 curing salt until the sugar and salt are dissolved.
Why it matters
Thoroughly dissolving sugar and salt ensures even distribution of flavor and the cure's effectiveness. Curing salt is critical for food safety in slow-cooked meat.
Common mistake
Not fully dissolving ingredients can lead to uneven flavoring or, more importantly, ineffective curing in parts of the meat.
- 5 min
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, and liquid smoke (if using). Ensure the brown sugar is fully dissolved.
Why it matters
A well-balanced marinade adds flavor and helps tenderize the beef. Dissolving sugar properly ensures even distribution of sweetness.
Common mistake
Not mixing the marinade thoroughly, leading to uneven flavor distribution on the meat.
- 4h
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.
Why it matters
Drying the surface of the meat in the refrigerator helps form a tacky 'pellicle'. This pellicle is crucial as it allows the smoke to adhere better to the meat, creating a deeper smoky flavor and more even drying.
Common mistake
Skipping the pellicle step results in less smoky flavor and a potentially longer drying time.
- 5 min
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.
Why it matters
Thoroughly mixing the marinade ensures all flavors and the curing salt are evenly distributed.
Common mistake
Not dissolving the sugar and salt completely can lead to uneven flavoring and curing.
- 2h
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, ensuring no pieces are overlapping. Place the racks on a countertop in a cool, well-ventilated area for 1-2 hours, or place them in the refrigerator, uncovered, for 2-4 hours.
Why it matters
Drying the surface creates a pellicle, a slightly tacky film that helps smoke adhere better to the meat and promotes even drying. It's crucial for good smoke flavor and texture.
Common mistake
Skipping this step leads to a less pronounced smoke flavor and a jerky that might feel 'wet' or steamy rather than properly dried.
- 1h 30m
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.
Why it matters
The pellicle acts as a protective barrier, helps smoke adhere better, and allows for even dehydration by preventing rapid drying of the surface.
Common mistake
Skipping the pellicle step can lead to a less smoky flavor, uneven drying, and a less desirable texture in the final product.
- 24h
Add the sliced beef to the marinade, ensuring all pieces are fully submerged and coated. Cover the bowl or transfer to a large Ziploc bag, pressing out as much air as possible. Refrigerate for a minimum of 24 hours, up to 48 hours.
Why it matters
This extended marination time allows the flavors to deeply penetrate the meat, and the salt content begins the curing process, which is crucial for preservation and flavor development.
Common mistake
Shortening the marination time, which results in less flavorful jerky.
- 180°F15 min
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.
Why it matters
Proper spacing allows for consistent smoke penetration and even dehydration across all jerky pieces. Maintaining a low, stable temperature is crucial for drying, not cooking, the meat.
Common mistake
Overcrowding the smoker leads to uneven cooking and can steam the jerky instead of drying and smoking it properly.
- 1h
After marinating, remove the beef strips from the marinade. Pat each strip thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks, ensuring no pieces are overlapping. This step is critical for developing a pellicle.
Why it matters
Drying the meat and allowing it to sit exposed to air forms a sticky film called a pellicle. This pellicle is essential for smoke adherence, ensuring a deeper, more even smoke flavor and color.
Common mistake
Skipping the drying step, which prevents smoke from properly adhering and can lead to a less intense smoke flavor.
- 4h
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.
Why it matters
The pellicle is a dry, slightly sticky surface that helps smoke adhere better to the meat, resulting in a more intense smoky flavor and even cooking. It also helps prevent moisture from being trapped, which can lead to a less desirable texture.
Common mistake
Skipping this step will result in jerky with less smoky flavor and a potentially chewier, less ideal texture.
- 30 min
After 3-4 hours, begin checking the jerky for doneness. A properly dried piece of jerky will bend and crack, but not break entirely in half. It should be leathery and chewy. Once satisfied, remove the jerky from the smoker and let it cool completely on a wire rack at room temperature.
Why it matters
Cooling allows any residual moisture to equalize within the jerky and helps set the texture. Jerky often firms up a bit more as it cools.
Common mistake
Packaging hot jerky can trap moisture and lead to spoilage.
- 180°F4h
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.
Why it matters
The low temperature slowly dehydrates the meat while infusing it with smokey flavor, killing off pathogens without overcooking. The pliability test is key to achieving the desired chewy texture.
Common mistake
Smoking at too high a temperature will cook the jerky, making it tough and brittle. Opening the smoker too frequently will cause temperature fluctuations and prolong the cook time.
- 180°F
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.
Why it matters
Properly dried jerky is essential for texture, flavor, and food safety. Under-dried jerky can spoil, while over-dried jerky becomes brittle and unpleasant to eat.
Common mistake
Removing jerky too early can lead to mold and spoilage; drying too long produces brittle, hard jerky.
- 180°F20 min
Preheat your pellet grill or smoker to 180°F (82°C). Load your smoker with mesquite pellets or wood chunks for a strong, classic jerky smoke flavor.
Why it matters
Achieving the target temperature before placing the meat ensures consistent cooking from the start and allows for optimal smoke production. Mesquite provides a robust flavor that stands up to the bold marinade.
Common mistake
Placing meat in a cold smoker causes it to 'bake' rather than smoke, affecting flavor and texture. Using too little or wrong type of wood for desired flavor profile.
- 180°F30 min
Preheat your smoker or pellet grill to a stable 180°F (82°C). Load with mesquite wood for that classic smoky flavor.
Why it matters
Maintaining a low, consistent temperature is key to dehydrating the meat slowly without cooking it too quickly, preserving its jerky texture. Mesquite offers a strong, traditional smoke profile for beef jerky.
Common mistake
Too high a temperature will cook the meat instead of dehydrating it, resulting in a tougher, cooked beef texture rather than jerky.
- 180°F15 min
Preheat your smoker or pellet grill to a stable temperature of 180°F. Add mesquite wood pellets or chunks to the hopper/firebox to generate a consistent, light smoke.
Why it matters
Maintaining a low, consistent temperature is key for drying the jerky without cooking it too quickly. Mesquite wood provides a strong, authentic BBQ smoke flavor that pairs well with beef jerky.
Common mistake
Fluctuating temperatures can lead to unevenly cooked or dried jerky. Too much smoke or too high a temperature can make the jerky acrid or tough.
- 180°F15 min
Preheat your smoker or pellet grill to 180°F. Once at temperature, add your Mesquite wood for smoke. Place the racks of beef jerky into the smoker, ensuring good airflow around all pieces. Maintain the temperature at 180°F.
Why it matters
Proper smoker setup and consistent low temperature are vital for slow, even dehydration and optimal smoke penetration without cooking the meat too quickly.
Common mistake
Starting with a smoker that hasn't reached stable temperature, or fluctuating temperatures during the cook.
- 180°F4h
Place the wire racks with the beef strips into the preheated smoker. Maintain a consistent temperature of 180°F (82°C). Smoke for 3-4 hours, or until the jerky is dry but still pliable. It should bend and crack, but not snap. Check for desired doneness by tearing a piece – there should be no moisture in the center.
Why it matters
Smoking at a low, consistent temperature slowly dehydrates the meat, developing deep flavor and the desired chewy texture while ensuring it's safe to eat. The bend test confirms proper dryness without over-drying.
Common mistake
Smoking at too high a temperature cooks the jerky before it can properly dry, leading to a brittle texture. Not drying enough can lead to spoilage.
- 180°F4h
Smoke the beef jerky for approximately 4 hours, or until it reaches your desired texture. Periodically check the jerky for doneness by bending a piece; it should bend and crack but not break, indicating it's dry but still pliable. There should be no moisture visible when tearing a piece.
Why it matters
Low and slow smoking at 180°F allows for gradual dehydration while safely cooking the meat and infusing it with deep smoky flavor. Monitoring texture ensures perfect jerky without over-drying or under-drying.
Common mistake
Overcooking the jerky, making it brittle and hard, or undercooking, which can lead to spoilage.
- 1h
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.
Why it matters
Cooling properly prevents condensation, which can lead to mold, and allows the jerky to reach its final texture and flavor profile.
Common mistake
Storing warm jerky will create moisture inside the container, potentially causing spoilage.
After about 3-4 hours, begin testing the jerky. Remove a piece, let it cool for a minute, then bend it. It should have a leathery feel, bend without breaking, and show white fibers but no raw meat when torn. Continue smoking if it feels too soft or wet.
Why it matters
The chew test is the best indicator for doneness, as thickness and smoker humidity can vary cook times. It ensures optimal texture and shelf stability.
Common mistake
Relying solely on time without checking doneness often leads to over-dried or under-dried jerky. Different thickness slices will be done at different times.
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.
Why it matters
Sharing your hard work with friends and family is always the best part of BBQ!
Common mistake
Not making enough. Jerky disappears quickly once people taste it!
- 1h
Once the jerky has reached the desired texture, remove it from the smoker. Allow it to cool completely at room temperature, spread out on a clean surface or wire rack. After cooling, transfer the jerky to an airtight container or Ziploc bag. For optimal texture and moisture equilibrium, let it 'condition' for 12-24 hours.
Why it matters
Cooling stops the cooking process and allows the jerky to firm up. Conditioning allows any residual moisture to equalize among the pieces, resulting in a more consistent and pliable texture.
Common mistake
Bagging the jerky while still warm, which can trap moisture and lead to mold.
- 1h
Once the jerky reaches the desired consistency, remove it from the smoker and let it cool completely on a wire rack at room temperature. This allows any residual moisture to dissipate and the jerky to firm up.
Why it matters
Cooling completely prevents condensation, which could re-introduce moisture and encourage spoilage. It also allows the texture to fully set.
Common mistake
Packaging warm jerky traps moisture, creating an environment for mold and reducing shelf life.
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.
Why it matters
Proper storage maintains the jerky's quality and extends its shelf life, allowing you to enjoy your homemade snack for longer.
Common mistake
Improper storage, such as in an unsealed container or humid environment, will lead to quick spoilage.
Your delicious 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.
Why it matters
Proper storage maintains the jerky's quality and prevents spoilage. Enjoying the jerky with friends or family is the ultimate reward for your efforts!
Common mistake
Improper storage, leading to jerky drying out excessively or molding due to moisture.
- 1h
Once the jerky reaches the desired texture, remove it from the smoker and let it cool completely to room temperature on a wire rack. Once cool, store the jerky in an airtight container or bag.
Why it matters
Cooling allows any remaining moisture to equalize throughout the strips, preventing condensation in the storage container, which can lead to mold.
Common mistake
Storing jerky while still warm traps moisture and significantly reduces its shelf life, potentially leading to mold growth.
Store the cooled jerky in an airtight container or vacuum-sealed bag at room temperature for up to 1-2 weeks, or refrigerate for longer storage.
Why it matters
Proper storage is crucial for maintaining freshness and preventing spoilage. Airtight containers protect against oxidation and moisture.
Common mistake
Storing in a non-airtight container exposes jerky to air, leading to staleness and reduced shelf life.
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