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
Scale
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
