Smokehouse 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 eye of round roast for 1-2 hours to make slicing easier. Slice the beef against the grain into uniform 1/4-inch thick strips. Trim off any excess fat or silver skin, as fat can become rancid during the dehydration process.
Why it matters
Uniform thickness ensures even drying, and slicing against the grain results in more tender jerky. Removing fat prevents spoilage.
Common mistake
Slicing with the grain, which makes the jerky extremely tough and difficult to chew.
- 5 min
In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and optional liquid smoke until well combined and sugar is dissolved.
Why it matters
A well-mixed marinade ensures all flavors are evenly distributed and penetrate the meat.
Common mistake
Not fully dissolving sugar, leading to uneven sweetness in the final product.
- 24h
Add the sliced beef strips to the marinade, ensuring all pieces are fully submerged. Cover the bowl or transfer to a large resealable bag, pressing out as much air as possible. Refrigerate for 24 hours.
Why it matters
A long marination time allows the flavors to deeply penetrate the meat, and the salt acts as a curing agent, tenderizing and preserving the beef.
Common mistake
Shortening the marination time, resulting in bland or less tender jerky.
- 30 min
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, leaving space between each piece for air circulation. Place the racks on baking sheets.
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.
Common mistake
Not drying the meat enough, which can lead to a less smoky flavor and a longer drying time.
- 180°F20 min
Preheat your smoker or pellet grill to a stable 180°F (82°C). Load your smoker with mesquite wood pellets or chunks to generate a consistent, clean smoke.
Why it matters
Maintaining a low, consistent temperature is crucial for dehydrating the meat without cooking it too quickly, preserving its chewiness and texture.
Common mistake
Running the smoker too hot, which will cook the jerky instead of dehydrating it, resulting in a brittle texture.
- 180°F4h
Place the wire racks with the beef strips directly onto the smoker grates. Smoke the jerky for 3.5 to 4.5 hours, or until the strips are firm, pliable, and show no signs of moisture in the center when bent. The total time may vary depending on humidity and meat thickness. You're looking for a leathery texture, not crispy.
Why it matters
The low temperature allows for slow dehydration and deep smoke penetration, crucial for developing that classic jerky flavor and texture while ensuring food safety.
Common mistake
Overcooking, which results in brittle or overly dry jerky that cracks when bent, or undercooking, which risks spoilage.
- 1h
Once the jerky reaches the desired texture, remove it from the smoker. Let it cool completely to room temperature on the wire racks. This allows any residual heat to dissipate and the jerky to firm up further.
Why it matters
Proper cooling prevents condensation, which can lead to mold, and helps the jerky reach its final desired texture.
Common mistake
Storing warm jerky, which can trap moisture and accelerate spoilage.
Store the cooled jerky in airtight containers or resealable bags at room temperature for up to 1-2 weeks, or refrigerate for longer storage up to a month. For extended storage, vacuum seal and freeze.
Why it matters
Proper storage maintains freshness and prevents spoilage, preserving your hard work.
Common mistake
Storing jerky in containers that are not airtight, leading to rapid drying out or mold growth.
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