Simple Smoked Beef Jerky
Eye-of-round sliced thin, 24hr marinade, 4hr at 180°F.
Ingredients
- 2 lbsEye of Round Roast— Partially frozen for easier slicing
- 0.5 cupSoy Sauce— Low sodium preferred
- 0.3 cupWorcestershire Sauce
- 2 tbspBrown Sugar— Packed
- 1 tspGarlic Powder
- 1 tspOnion Powder
- 1 tspBlack Pepper— Freshly ground
- 1 tspSmoked Paprika
- 0.5 tspLiquid Smoke— Optional, for extra smoke flavor if needed
- 1 teaspoonCuring Salt (Prague Powder #1)— Optional, for safety and color
- 0.3 tspCure #1 (Prague Powder #1)— Optional, for safety and color
- Mesquite wood pellets/chips
- 0.3 tspPink Curing Salt (Prague Powder #1)— Essential for safety and preserving color during low-temp cooks, follow manufacturer's instructions
Method
1.Prepare the Beef
30 minPartially freeze the eye of round roast for 1-2 hours; this makes it much easier to slice thinly. Slice the beef against the grain into uniform strips, about 1/8 to 1/4 inch thick. Aim for consistency to ensure even drying.
Why it matters
Uniform thickness is crucial for consistent dehydration and tenderness. Slicing against the grain breaks up muscle fibers, making the jerky less tough.
Common mistake
Slicing with the grain results in very chewy, stringy jerky that is difficult to eat.
2.Prepare and Slice Beef
Partially freeze the eye of round roast for 1-2 hours. This will make it much firmer and easier to slice thinly. Slice the beef against the grain into uniform strips, about 1/8 to 1/4 inch thick. Aim for consistency in thickness for even drying.
Why it matters
Even thickness is crucial for consistent jerky texture and safety. Slicing against the grain makes the jerky more tender and easier to chew.
Common mistake
Slicing thick pieces that dry unevenly, or with the grain making it tough.
3.Mix the Marinade and Cure
10 minIn 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 pink curing salt until the sugar and salt are dissolved.
Why it matters
Fully dissolving the curing salt ensures it's evenly distributed throughout the marinade, which is vital for food safety and a consistent cure.
Common mistake
Not mixing thoroughly, leading to uneven curing and potential safety issues.
4.Mix the Marinade
5 minIn a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and curing salt (if using). Ensure the brown sugar is fully dissolved.
Why it matters
A well-mixed marinade ensures every slice of beef receives an even distribution of flavor. Curing salt helps inhibit bacterial growth during the long drying process.
Common mistake
Not dissolving the sugar can leave some beef less flavored or burnt spots on the jerky.
5.Mix Marinade and Cure
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, smoked paprika, and optional Cure #1.
Why it matters
A thorough whisk ensures all spices and flavors are evenly distributed, leading to a consistent taste throughout the jerky. Cure #1 (Prague Powder #1) is important for preventing bacterial growth and for achieving the characteristic pinkish hue in cured meats, especially when smoking at lower temperatures.
Common mistake
Not fully dissolving the brown sugar or cure, leading to hot spots of salt/sugar.
6.Marinate the Beef Strips
24hAdd the sliced beef strips to the marinade, ensuring all pieces are fully submerged. Cover the bowl or transfer to a zip-top bag and refrigerate for 24 hours.
Why it matters
A full 24-hour marinade allows the flavors to penetrate deep into the beef, ensuring a more flavorful jerky. The salt in the marinade also begins the dehydration process.
Common mistake
Not marinating long enough, resulting in bland jerky.
7.Marinate the Beef
24hAdd the sliced beef to the marinade, ensuring all strips are fully coated. Cover the bowl or transfer to a large resealable bag. Refrigerate for a minimum of 24 hours, up to 48 hours, turning or massaging occasionally for even distribution.
Why it matters
Extended marination allows the flavors to penetrate deeply into the beef and the curing salt to properly work, ensuring a safe and flavorful end product.
Common mistake
Under-marinating results in bland jerky and insufficient curing for the low-temperature smoke.
8.Achieve Pellicle Formation
1h 30mRemove the beef from the marinade and pat each strip thoroughly dry with paper towels. Arrange the strips in a single layer on wire racks that will fit in your smoker. Allow them to air dry at room temperature for 1-2 hours, or place an oscillating fan nearby to speed up the process.
Why it matters
Forming a pellicle (a slightly tacky, dry surface) is essential for wood smoke to adhere effectively to the meat, resulting in better flavor and color. It also aids in more even dehydration.
Common mistake
Skipping the pellicle step leads to little to no smoke flavor absorption and a longer drying time.
9.Develop the Pellicle
1h 30mRemove the beef slices from the marinade, discarding any excess liquid. Pat each piece thoroughly dry with paper towels. Arrange the slices in a single layer on wire racks and allow them to air dry at room temperature for 1-2 hours, or until a tacky, glossy surface (pellicle) forms.
Why it matters
A pellicle is a dry, slightly tacky surface essential for proper smoke adhesion and even drying. It also helps prevent moisture from being trapped on the surface, which can lead to spoilage or uneven texture.
Common mistake
Skipping the pellicle step can lead to a less smoky flavor, longer drying times, and a potentially less shelf-stable product.
10.Form the Pellicle
2hAfter marinating, remove the beef strips from the marinade and pat them thoroughly dry with paper towels. Arrange the strips on wire racks without overlapping. Allow them to air dry at room temperature for 2-4 hours, or in the refrigerator overnight, until a tacky film (pellicle) forms on the surface.
Why it matters
The pellicle, a slightly sticky surface, is essential for smoke adhesion. It also helps the jerky dry more efficiently and evenly by creating a barrier that reduces moisture loss too quickly from the interior.
Common mistake
Skipping the pellicle step, leading to less smoky flavor and longer drying times.
11.Preheat Smoker
180°F15 minSet your pellet grill or smoker to 180°F (82°C). Add your chosen wood pellets (Mesquite recommended for a strong, smoky flavor) to the hopper.
Why it matters
Maintaining a low, consistent temperature is crucial for dehydrating the meat without cooking it too quickly. Mesquite provides a robust, traditional jerky flavor.
Common mistake
Too high a temperature will cook the meat rather than dehydrate it, resulting in a crumbly texture instead of chewy jerky.
12.Set Up Your Smoker
180°F20 minPreheat your pellet grill or smoker to 180°F (82°C). Load with Mesquite wood pellets/chips for a strong, classic smoke flavor that pairs well with beef jerky. Ensure the smoker is at a stable temperature before adding the jerky.
Why it matters
Maintaining a low, consistent temperature is key to dehydrating the jerky without cooking it too quickly, preserving its chewiness and preventing a cooked meat texture. Mesquite provides robust smoke for jerky.
Common mistake
Fluctuating temperatures can lead to unevenly dried jerky or overcooked edges.
13.Pre-heat Smoker
180°F15 minPreheat your smoker or pellet grill to 180°F (82°C) with Mesquite wood.
Why it matters
Starting with a preheated smoker ensures consistent temperature from the moment the jerky goes in. Mesquite wood provides a strong, bold smoky flavor that pairs well with beef jerky.
Common mistake
Putting jerky in a cold smoker, leading to inconsistent drying and less smoke flavor.
14.Smoke the Jerky
180°F4hPlace the wire racks with the jerky strips directly onto the smoker grates. Smoke at 180°F for approximately 4 hours, or until the jerky is firm, pliable, and properly dehydrated. The jerky should bend without breaking. Begin checking for doneness after 3 hours. Internal temperature for safety should reach 160°F (71°C), which will happen during this extended low-temp cook.
Why it matters
The low and slow smoking process dehydrates the meat while infusing it with flavor and ensuring food safety through gradual heating to the target internal temperature.
Common mistake
Overcooking leads to brittle, crunchy jerky; undercooking results in unsafe, moist jerky prone to spoilage.
15.Cool and Store
1hOnce the jerky reaches your desired texture, remove it from the smoker and let it cool completely to room temperature on a wire rack. This allows any residual moisture to escape and prevents condensation.
Why it matters
Proper cooling prevents moisture build-up, which can lead to mold. Air circulation during cooling is important for final texture.
Common mistake
Storing warm jerky can create condensation, encouraging mold growth.
16.Cool and Rest
1hOnce the jerky reaches the desired texture, remove it from the smoker. Allow it to cool completely at room temperature on a wire rack for at least 1-2 hours before storing. This allows any residual moisture to escape and further sets the texture.
Why it matters
Cooling completely before storage prevents condensation and moisture buildup, which can lead to mold and reduce shelf life.
Common mistake
Storing warm jerky in an airtight container can create a moist environment, encouraging mold growth.
17.Check for Doneness
To check for doneness, remove a piece and let it cool. It should bend and crack but not break in half clean. There should be no moisture visible when bent to a 90-degree angle.
Why it matters
Properly dried jerky is safe for storage at room temperature. The bend test is a reliable indicator of moisture content without breaking the jerky all the way through.
Common mistake
Not cooling a test piece, as warm jerky feels more pliable than cool, fully dehydrated jerky.
18.Serve and Store
Once cooled, the jerky is ready to eat. Store in an airtight container or vacuum-sealed bags at room temperature for up to 2-3 weeks, or refrigerate for longer storage, up to several months. For best results, consider individually portioning for freshness.
Why it matters
Proper storage maintains the jerky's quality and extends its shelf life, keeping it fresh and delicious for longer.
Common mistake
Improper storage (e.g., in a non-airtight container) allows moisture and air to degrade the jerky quality quickly.
19.Serve or Store
Store the finished jerky in an airtight container at room temperature for up to 1-2 weeks, or in the refrigerator for several weeks. For longer storage, vacuum seal and freeze.
Why it matters
Airtight storage prevents flavor loss and spoilage by minimizing exposure to air and moisture. Freezing extends shelf life significantly.
Common mistake
Improper storage can lead to jerky becoming stale, moldy, or losing its desirable texture.
20.Store the Jerky
Store the cooled jerky in an airtight container or zip-top bag at room temperature for up to 2-3 weeks, or in the refrigerator for longer.
Why it matters
Proper storage in an airtight container prevents moisture reabsorption and exposure to air, which helps maintain freshness and extends shelf life.
Common mistake
Storing jerky in a breathable container, leading to it becoming stale or losing flavor.
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