Competition-Style 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
Carefully trim any silver skin or large pieces of fat from the eye of round. Slice the beef against the grain into uniform 1/8 to 1/4 inch thick strips. Thinner slices will be chewier, thicker slices will be more tender.
Why it matters
Uniform thickness ensures even drying, and slicing against the grain breaks down muscle fibers for a more tender chew.
Common mistake
Leaving too much fat will cause the jerky to spoil faster and have a greasy texture.
- 5 min
In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, cayenne pepper, and liquid smoke (if using). Ensure the brown sugar is fully dissolved.
Why it matters
A well-mixed marinade ensures even flavor distribution across all beef strips.
Common mistake
Not fully dissolving sugar can lead to uneven flavor and crystallization on the jerky surface.
- 24h
Place the sliced beef into a large Ziploc bag or non-reactive container. Pour the prepared marinade over the beef, ensuring all strips are fully submerged and coated. Seal the bag or cover the container and refrigerate for 24 hours, occasionally flipping the bag or stirring the contents.
Why it matters
The long marination time allows the flavors to deeply penetrate the meat and the salt to begin the curing process, enhancing preservation and taste.
Common mistake
Not marinating long enough will result in bland jerky; marinating too long (beyond 36 hours) can make the jerky too salty or mushy.
- 30 min
After 24 hours, remove the beef from the marinade. Pat each strip thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks, ensuring there is space between each piece for air circulation. This step is critical for proper pellicle formation.
Why it matters
Drying the surface promotes the formation of a pellicle, a slightly tacky surface that helps smoke adhere better and inhibits bacterial growth.
Common mistake
Skipping this step leads to less smoky flavor and a longer drying time.
- 180°F20 min
Load your smoker or pellet grill with mesquite wood pellets or chips. Preheat your smoker to a stable 180°F (82°C). Maintain this temperature consistently throughout the cook.
Why it matters
Consistent low heat is essential for slowly dehydrating the meat without cooking it, preserving its jerky texture and preventing a 'cooked meat' consistency.
Common mistake
Too high a temperature will cook the meat instead of dehydrating it; too low will prolong the cook excessively and risk bacterial growth.
- 180°F4h
Place the wire racks with the beef strips into the preheated smoker. Smoke for 4 hours, or until the jerky is dry but still pliable. The internal temperature of the beef should safely reach 160°F (71°C) at some point during the cook. Check for doneness by bending a piece; it should crack but not break.
Why it matters
Low and slow smoking dehydrates the meat while infusing it with deep mesquite flavor. Reaching 160°F ensures food safety.
Common mistake
Overcooking will result in brittle, unchewable jerky; undercooking leaves it too moist and unsafe for long-term storage.
- 4h
Once the jerky reaches your desired texture, remove it from the smoker. Let the jerky cool completely to room temperature on the wire racks. Once cool, place the jerky in an airtight container or Ziploc bag. For optimal texture and flavor distribution, allow it to 'condition' for 24 hours at room temperature before storing long-term.
Why it matters
Cooling slowly prevents condensation and 'sweating,' which can make jerky soggy. Conditioning allows any remaining moisture to equalize throughout the batch, leading to a more consistent texture.
Common mistake
Sealing hot jerky will trap moisture, leading to spoilage. Skipping conditioning can result in uneven texture where some pieces are drier than others.
Store your smoked beef jerky in an airtight container or resealable bag in a cool, dark place for up to 1-2 months, or in the refrigerator for even longer. Enjoy your perfectly crafted, smoky, chewy jerky!
Why it matters
Proper storage ensures the jerky remains fresh and safe to eat for an extended period, protecting your hard work.
Common mistake
Storing jerky improperly (e.g., in humid conditions or loosely covered) will significantly shorten its shelf life due to moisture or oxygen exposure.
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