If you’re craving a truly mouthwatering treat that’s perfect for snacking anytime, look no further than this Smoked Beef Jerky Recipe. I absolutely love how smoky, savory, and just a little spicy it turns out—plus it’s surprisingly easy to make at home if you have a smoker! Whether you’re a longtime jerky fan or just dipping your toes into homemade snacks, you’re going to want to stick around because this recipe is fan-freaking-tastic.
Why You’ll Love This Recipe
- Simple Ingredients: You likely have everything in your pantry for the marinade, making it easy to whip up anytime.
- Perfectly Smoky Flavor: The low and slow smoking process infuses an irresistible depth of flavor you’ll crave.
- Customizable Texture: Dry it to your liking, whether chewy or a bit more tender.
- Great for Gifting or Snacking: Homemade jerky is a thoughtful gift and a crowd-pleaser on any adventure.
Ingredients You’ll Need
The ingredients in this smoked beef jerky recipe are straightforward but thoughtfully combined to balance savory, sweet, and spicy flavors. When picking your meat, you want a lean cut so the jerky dries properly without becoming greasy or overly tough.
- Round steak: I use thinly sliced, lean round steak because it smokes evenly and has the perfect texture once dried.
- Soy sauce: Adds that classic umami and saltiness to the marinade, crucial for jerky flavor.
- Worcestershire sauce: Brings complexity and a tangy depth to the taste.
- Garlic powder: Gives a nice savory punch without overpowering the meat.
- White granulated sugar: Balances out the salt and spice with just a touch of sweetness, helping the jerky develop a great sheen.
- Crushed red peppers: If you like a little heat, this is where the spicy kick comes from — adjust to taste!
Variations
I love tinkering with this smoked beef jerky recipe — it’s so easy to personalize! Don’t be shy about making it your own; after all, that’s what keeps me coming back to this recipe again and again.
- Spicy Boost: For those who want it hotter, I sometimes add cayenne powder or swap crushed red peppers for chipotle flakes—smoking really mellows the heat.
- Sweet and Smoky: A touch of honey or maple syrup in the marinade can add a lovely caramelized flavor once smoked.
- Herb Infusion: Toss in some dried rosemary or thyme into your marinade for an earthy twist.
- Low-Sodium Option: Swap soy sauce for a low-sodium alternative if you’re watching salt intake.
How to Make Smoked Beef Jerky Recipe
Step 1: Marinate the Meat Overnight
First things first: combine your soy sauce, Worcestershire sauce, garlic powder, sugar, and crushed red peppers in a bowl and stir them together—this is where all the magic flavors start. I’ve found that marinating the thinly sliced round steak overnight is key. It lets those seasonings sink in deeply, turning each bite into a burst of balanced flavors. Don’t rush this step; the better your marinade soaks in, the tastier your jerky.
Step 2: Prep Your Smoker and Lay Out the Strips
After the steak has soaked up all those flavors, set your smoker to about 165°F. Arranging your meat strips evenly on the racks ensures consistent drying and smoke exposure. I like to leave a little space between strips so the smoke can circulate well—this helps avoid uneven drying or soggy spots.
Step 3: Smoke Low and Slow for Tender, Flavorful Jerky
Here’s where patience pays off: smoke your beef for roughly 4 hours. Keep an eye on texture—not all smokers are created equal—so check now and then after the 3.5-hour mark. I’ve learned that the best jerky has a shiny sheen on the outside; that means it’s dried just right and will store beautifully. But if you’re like me and just want to snack immediately, dry it to whatever texture makes you happy!
Pro Tips for Making Smoked Beef Jerky Recipe
- Slice Against the Grain: This helps the jerky stay tender and easier to chew; I always ask my butcher to slice it thin if I’m not doing it myself.
- Use a Water Pan: Keeping some moisture in the smoker with a water pan prevents jerky from drying out too quickly and getting brittle.
- Rotate Racks Occasionally: Give your racks a quick shuffle mid-smoking to ensure even smoke and heat distribution.
- Check Early, Check Often: Avoid over-drying by starting texture checks about 30 minutes before expected cook time ends.
How to Serve Smoked Beef Jerky Recipe
Garnishes
I often keep it simple when serving jerky but tossing a small bowl of pickles or some sliced jalapeños on the side really livens things up. The tang and crunch complement that smoky richness beautifully. Sometimes I sprinkle a touch of smoked paprika or fresh cracked black pepper right before serving to amp up the flavor a bit more.
Side Dishes
Jerky is fantastic as a stand-alone snack, but I love pairing it with cheese boards featuring sharp cheddar, nuts, and dried fruit for game nights. It also makes a fun protein addition to salads or atop a grain bowl if you want an unexpected smoky twist.
Creative Ways to Present
For special occasions, I like to cut the jerky into bite-sized strips and serve with toothpicks on a rustic wooden platter, surrounded by colorful dipping sauces like spicy mustard or creamy horseradish. It’s a great conversation starter and turns simple jerky into an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
Once your smoked beef jerky is cooled, I store it in airtight containers or zip-top bags at room temperature if I plan to eat it within a week. For longer storage, though, I keep it in the fridge. This gave me peace of mind when I first started making jerky, especially in warmer months.
Freezing
Freezing jerky works great if you want to batch-make and save for months. Just portion it into freezer bags and remove as much air as possible. When I thaw it, I usually stick it in the fridge overnight to keep texture intact.
Reheating
Because jerky is dried meat, you actually don’t need to reheat it, but if you prefer it warm, a quick 15-20 second zap in the microwave works fine. Avoid overheating or else it becomes tough and loses that wonderful chewiness.
FAQs
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Can I use other cuts of beef for this smoked beef jerky recipe?
Absolutely! While round steak is great for its leanness and texture, you can also use sirloin or flank steak. Just make sure the meat is lean, as excess fat can make jerky spoil faster and affect texture.
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How long does homemade smoked beef jerky last?
When stored properly in airtight containers at room temperature, your jerky can last up to 2 weeks. Refrigerating extends this to about a month, and freezing can stretch shelf life to several months.
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Can I use an electric smoker instead of a traditional one?
Yes! Electric smokers work perfectly for this recipe because they maintain a consistent low temperature needed for drying jerky slowly and evenly.
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Is it necessary to marinate the beef overnight?
Marinating overnight helps the flavors penetrate deeply throughout the meat. If you’re short on time, at least 4 hours will do, but overnight yields the best taste.
Final Thoughts
This smoked beef jerky recipe holds a special place in my kitchen because it combines ease, flavor, and the satisfaction of making something from scratch that beats store-bought any day. I remember the first time I served it at a family gathering—everyone went crazy over how good it was! So grab your smoker, get that marinade going, and enjoy jerky the way it was meant to be enjoyed: homemade, smoky, and delicious.
Print
Smoked Beef Jerky Recipe
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 12 hours 5 minutes
- Yield: 11 servings 1x
- Category: Snack
- Method: Smoking
- Cuisine: American
Description
This homemade smoked beef jerky recipe is perfect for a flavorful, protein-packed snack. Thinly sliced round steak is marinated overnight in a savory blend of soy sauce, Worcestershire sauce, garlic powder, sugar, and crushed red peppers, then slowly smoked to perfection. The low and slow smoking process infuses the jerky with a rich smoky flavor while drying it to the ideal chewy texture. Whether you’re prepping for a hike or just craving a delicious treat, this recipe ensures tender, flavorful jerky every time.
Ingredients
Marinade
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon white granulated sugar
- 1 tablespoon crushed red peppers
Main Ingredient
- 1½ pounds thinly sliced round steak, cut into 1-inch slices
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine the soy sauce, Worcestershire sauce, garlic powder, white granulated sugar, and crushed red peppers. Stir well to blend all the ingredients thoroughly.
- Marinate the Steak: Add the thinly sliced round steak pieces into the bowl with the marinade. Mix thoroughly until every piece is evenly coated with the marinade mixture.
- Refrigerate Overnight: Cover the bowl tightly and place it in the refrigerator to marinate overnight. This allows the flavors to deeply penetrate the meat for maximum taste.
- Preheat the Smoker: Set your smoker to 165°F (74°C) and allow it to reach the temperature before placing the meat.
- Arrange Steak on Rack: Place the marinated steak strips on the smoker rack evenly, ensuring they are not overlapping for consistent smoking.
- Smoke the Jerky: Smoke the steak strips for approximately 4 hours or until the desired texture is achieved. For best storage, aim for a shiny sheen on the outside indicating well-dried jerky. However, you can stop earlier if you prefer a softer chew.
- Cool and Store: Once smoked, allow the jerky to cool before storing it in an airtight container. Enjoy your homemade smoked beef jerky as a savory snack anytime!
Notes
- Ensure slices of steak are uniformly thin (about ¼ inch) for even marinating and smoking.
- Adjust crushed red pepper quantity to control the spicy heat level according to your preference.
- Maintain a steady smoker temperature of 165°F for optimal drying without cooking the meat too fast.
- Store jerky in an airtight container in a cool, dry place. For longer shelf life, refrigerate or freeze.
- Let jerky dry until it reaches your desired chewiness – a shiny sheen indicates well dried for longer storage.
Nutrition
- Serving Size: 1 piece (about 28g)
- Calories: 70
- Sugar: 1.5g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.1g
- Protein: 11g
- Cholesterol: 30mg
