Store-bought jerky can be expensive. These days it's cheaper just to make your own.
In fact, homemade beef jerky is much tastier than the stuff you get from the store (not to mention, healthier). And guess what...it’s easier than you think.
Today we’re going show you how to make perfect smoked beef jerky using some fantastic savory jerky recipes which will clearly be the pick of the litter.
For our demonstration, we will be using the Masterbuilt Electric Smoker, but of course, you can pick any smoker of your liking. (If you don’t already own one, and are not sure which smoker to purchase, you should check out our electric smoker reviews here.)
Jerky has been a popular method for centuries, and nearly any meat can be made into jerky - but for this article, we will be primarily talking about beef.
So, without further ado, let's make some beef jerky!
Jerky is long, thin strips of meat that have been dried to prevent it from spoiling.
Jerky has been a staple for many cultures, and the earliest evidence of it was found in Egypt. Archeologists discovered that ancient Egyptians were drying mass amounts of meat (perhaps by laying strips of meat out in the sun) when they found dried foods preserved in tombs.
Meat in jerky form is not subject to decay or insect infestation and could have been stored for long periods–especially in a tomb. That's because drying meat deprives the bacteria that cause food spoilage of the moisture they need to survive.
If you're considering making some homemade beef jerky, you’ll want to keep these things in mind when shopping around for meat:
Making beef jerky in a smoker is one of the best ways to make beef jerky.
Generally, there is no adding liquid smoke, and all you need to do is let the wood infuse an intense flavor into your jerky.
Plus, making jerky in a smoker is as close to how it was done hundreds of years ago.
Tip: Fat will spoil and ruin jerky, so you'll want to pick a cut that has the least amount of fat is best.
Tip: You can skip the freezing stage and slice your jerky using a jerky slicer.
Tip: It will make a mess if you do not put a layer of protection down. You can also set a small sheet of foil above the heating element to make clean up more comfortable as well. Use a small piece of foil to allow air to easily flow from the bottom of the smoker up and out of the top.
Tip: If you soaked your strips in a “wet” marinade, do not put water in the water pan when making jerky. However, if you used a dry rub to season your meat (without any liquid), then you can put a little water or vinegar in the pan during the one 1/2hrs.
Tip: Before adding the wood chips, soak them in water for about 10-15 minutes.
Tip: If the smoke is a dense white, increase the temperature of the smoker. This white smoke can give the meat a bitter taste and ruin the jerky.
If you're wondering how long to smoke jerky, well it all depends. Sometimes it can take a total of 6-15 hours, depending on the thickness of your jerky and the brand of smoker you have. With a Masterbuilt smoker, jerky takes typically between 7-9 hours to dry.
Voila! You've just made a great batch of smoked beef jerky.
Before storing your finished jerky, you'll want to make sure it is completely dried and cooled. If not, it will give off some moisture as it cools, and you don't want any condensation in your stored jerky.
If you're going to be making lots of jerkies and you want them to last a long time, you can buy a food-grade oxygen absorber and a vacuum sealer.
When stored this way, homemade jerky will stay fresh for 1-2 months in the pantry and up to 6 months in the freezer.
If you are storing the jerky (in a cool dark place) inside a sealed container or plastic zip-top bag, it will last about one week. If stored in the refrigerator, it can last 1 to 2 weeks. Once you've opened the bag or container, the jerky should be eaten within a week.
For so long, beef jerky had a pretty bad reputation for being processed and salt-filled. However, nowadays, nutrition experts agree that homemade beef jerky can actually be a healthy snack.
Jerky recipes are especially convenient because they are compact and easy to carry. For this reason, beef jerky can be a perfect road snack and is a staple for outings like camping trips or long hikes in the mountains.
With that said, if you're looking for a snack that will keep you full for a while (and is packed with beautiful minerals like iron and zinc), these 12 savory smoked beef jerky recipes will do the trick.
So, fire up that smoker and let's begin!
This jerky is immersed in a beer, soy sauce, and a black pepper marinade, making it a tasty protein-packed snack.
1. In a mixing bowl, mix the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and two tablespoons of the black pepper.
2. With a sharp knife, trim any fat off of meat and slice the beef into 1/4-inch thick slices against the grain.
3. Place the beef slices into a large resealable plastic bag. Pour marinade mixture over the beef, massaging the bag so that all the slices get coated with the marinade.
4. Now, seal the bag and refrigerate for several hours to overnight.
5. When ready to smoke, set the temperature to 180℉ on your smoker and preheat, lid closed for 15 minutes.
6. Remove your beef slices from the marinade and discard the marinade.
7. After discarding, dry the beef slices in paper towels then sprinkle beef slices generously on both sides with black pepper.
8. Set up the beef directly on the grill grate. Smoke for 4-5 hours or until the jerky is dry - but still chewy and somewhat flexible when you bend a piece.
9. To finish, let the jerky rest for about an hour at room temperature.
10. Press out any air from the bag and refrigerate the jerky until ready to be devoured.
1. Trim all fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to freeze.
2. While your beef is freezing, mix the soy sauce, water, cane sugar, Worcestershire, smoked paprika, garlic powder, and curing salt in a bowl or ziplock bag and stir well.
3. Now, remove the meat from the freezer and slice 1/4 inch strips against the grain.
Tip: Slice with the grain for a chewier jerky or you can skip this part and use a Jerky Slicer for even sliced pieces.
4. Add your sliced beef to the mixture and marinate for roughly 8-24 hours in the refrigerator.
5. After your beef has finished marinating, remove from refrigerator and strain excess marinade.
6. Pat dry the strips with paper towels.
7. Dry with your favorite smoker at 160°F
Tip: After that 1.5 hours, fill the wood tray with soaked wood chips and bump the temperature up to 200°F. These chips can be smoked for about 45 minutes.
8. Lower the temperature back down to 160°F and leave the turkey to dry for another 4 hours, checking every so often.
9. Your jerky is done smoking when it bends and cracks but does not break in half.
1. Preheat your smoker to 225°F
2. Store the eye of round roast into your freezer for 30 minutes to 1 hour.
3. While your beef is freezing, get a bowl and mix all ingredients.
4. Now take out your beef and slice across the grain into 1/4 inch thick slices. When done, place the beef slices into the marinade.
5. Marinate for 6 hours up to overnight.
6. Take out your beef slices from the marinade and pat dry with paper towels.
7. Place the jerky into the smoker and toss a few wood chunks onto hot coals for smoking — Cook at 225°F for 4 to 5 hours.
6. When done, remove the beef jerky from your smoker and serve directly.
Tip: sprinkle freshly shredded jalapeños on top of the jerky for an extra kick.
1. In a medium saucepan, blend all of the ingredients for the marinade.
2. Bring marinade to a boil and reduce the heat to a simmer for 10-15 minutes.
3. Chill the marinade completely.
4. Transfer the sliced beef to a gallon-sized zip-top bag and pour in the marinade.
5. Rub the marinade into the meat and refrigerate for 8-12 hours, or overnight.
6. Preheat your smoker to approximately 170 degrees.
7. Now, remove the meat from the marinade and dry each strip thoroughly by laying on paper towels.
8. Transfer the strips to the cooling rack and smoke for 2-3 hours. Thicker pieces can take 4-5 hours.
8. Make sure to check your meat after the first hour to be sure your jerky is drying evenly.
Tip: If your jerky breaks after trying to bend it, then you've cooked it a little too long.
9. Place the finished jerky in a zip-top bag and place in the fridge until ready to eat.
1. Trim fat from the beef and cut the steak across the grain into 1/4-inch slices and set aside.
2. Combine the Worcestershire sauce, soy sauce, garlic, black pepper, brown sugar, ground dried red chili, onion powder until the brown sugar has dissolved. Pour mixture into a resealable plastic bag.
3. Add the beef to the bag and make sure it is well coated.
Tip: Release any extra air from the bag, seal the bag, and marinate the steak for 1-3 hours in the refrigerator.
4. Prepare the smoker at roughly 150 F.
5. Remove the beef from the marinade and lay the strips out on a sheet of foil. Spread out the pieces evenly.
6. Pop the meat in the smoker and smoke until the surface begins to blacken (roughly 3 hours).
7. Cover the steak strips loosely with foil. You may keep the smoke off while letting the moisture escape for another 1 to 2 hours of drying time in the smoker.
8. When your jerky is completely dry, it's done. Let it cool, then serve.
1. Place your beef, bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large zip-top bag. Seal the top, and then move everything around inside the bag to make sure it's well coated.
2. Refrigerate at least 6 hours, or overnight.
3. Remove strips from the bag, and pat excess liquid off the beef with a paper towel, and then place on a foil-lined tray.
4. Next, you'll want to mix the celery salt, dried tomato powder, cayenne and cajun seasoning in a bowl.
5. Sprinkle each side of the beef with the dry spice mix, and place in the smoker.
8. Allow the meat to dry. The process will take roughly 7-10 hours, depending on temperature and the thickness of the beef.
1. Trim fat from the beef and place in freezer for an hour or two to partially freeze.
2. While the beef is in the freezer, combine the bourbon, liquid smoke, Prague Powder, molasses, brown sugar, black pepper, soy sauce, & Worcestershire sauce in a blender. Mix well.
3. Take out the meat from the freezer and slice 1/4″ strips with the grain and tenderize with a meat mallet. Cut against the grain for a more natural chew.
4. Place your sliced beef strips in the mixture and marinate for 6-24 hours in the refrigerator.
5. After the beef has finished marinating, remove from refrigerator and strain excess marinade.
6. Dry with your favorite jerky smoking method for roughly 6 hours at 160 degrees.
Whether you're vegetarian or you're just trying to embrace eating less meat, then you'll love this vegan jerky snack!
1. Unwrap your pressed tofu and slice into thin strips.
2. Lay the tofu slices on a flat, non-stick surface (such as parchment paper).
3. Mix the spices in a bowl and sprinkle some of the spices on top of the tofu strips.
4. Gently pat the spices down with your fingertips.
5. Spread tofu strips on dehydrator racks with spiced side facing down.
6. Sprinkle the rest of spices on top and gently pat down with fingers.
7. Cover dehydrator and turn to high. Dehydrate until tofu is dry and chewy, about 3-4 hours.
Tip: Leave in for more extended time if you prefer a crunchier texture.
This spicy ranch beef jerky recipe has the precise amount of tang with a little spice!
1. Put beef in the freezer for 30 minutes for easy slicing.
2. Mix all your ingredients (with the beef) and refrigerate for 2 hours or, overnight.
3. Line slices of beef on racks and be sure not to overlap any slices.
4. Turn your smoker on and cook 6-8 hours depending on the thickness of beef.
If you have a thing for sweet and salty snacks, then this recipe will be right up your ally.
1. Cut your jerky meat into 1/4 - 1/8" slices and remove any signs of fat.
2. Add all the liquid ingredients in a small pot with your garlic powder and mix thoroughly.
3. Heat the mixture until it simmers then turn off the heat and add in the brown sugar while mixing at the same time. Let the ingredients cool to room temperature.
4. Mix 3/4 cup fresh-cut pineapple and 1/2 cup pineapple juice in a blender and liquefy.
5. Pour into your pot and stir it well.
6. Now place equal amounts of meat into two separate gallon size Ziploc bags and add your marinade to each bag.
7. Be sure to cover the meat with marinade completely. Marinate the meat for 24 hours.
8. Dehydrate your jerky in your smoker for 5-7 hours or until done
1. Cut your beef against the grain into 1/8" strips and removing any fat.
2. Get the soy, Worcestershire, and liquid smoke into a pot and heat until a simmer appears then turn off the heat. Add your brown sugar to the mixture and stir it until it fully dissolves.
3. After the liquid has cooled, add the lemon juice, garlic powder, and lemon pepper seasoning to the marinade and stir well.
4. Put your beef into a gallon size bag or container and add all the marinade to it.
5. Let the meat marinate for roughly 24 hrs.
6. Dehydrate your jerky for 6-8 hrs or until done.
Well, there you have it Fire Food Chefs. We hope you enjoyed this grand selection of smoked beef jerky recipes. The only thing we can't promise is you won't eat it all in one sitting.
As we've learned in this article, homemade smoked beef jerky is one of the most savory and convenient of all snacks. The best part, it's healthy for you, affordable, and very easy to make!
Jerky is the king of all road trip grub. It's not brittle or messy. It's chewy texture even gives you something to do while you're camping, hiking, driving or just about anywhere that requires portable snacking.
AND it's paleo, low carb, and can be vegan too. So everyone wins.
Thanks, and until next time!
This post was last updated on April 1st, 2020 at 09:21 am
William Clay is a BBQ enthusiast dedicated to sharing his grilling (and overall cooking) expertise with FireFoodChef's readers.