Smoked Beef Jerky
Homemade smoked beef jerky.
Jump to RecipeHomemade smoked beef jerky is in a completely different league from store-bought. You control the flavor, the texture, and of course there's real smoke instead of liquid smoke flavoring. Once you start making your own, you'll never go back to packaged jerky.
This is perfect for snacking, road trips, hiking, or any time you need portable protein. It also makes a great gift - package it in mason jars with a ribbon. Everyone appreciates homemade jerky.
Jerky is a snack, but you can pair it with cheese, crackers, and fruit for a more substantial spread. It's also great crumbled into trail mix or on top of salads for protein. Beer is a classic pairing - the salty, savory jerky is perfect with a cold one.
The marinade variations are endless. Go teriyaki style with soy and ginger. Try a spicy version with extra pepper flakes. A peppered jerky with lots of black pepper is classic. Sweet heat with brown sugar and cayenne is incredible. Each batch can be different.
Slice the meat thin and consistent for even drying. Against the grain for more tender jerky, with the grain for chewier. The meat should be dried but still pliable when done - it will firm up more as it cools. Store in airtight containers.
Ingredients
Instructions
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1
Place the flank steak in the freezer for about 1 hour until it's firm but not frozen solid. This makes slicing much easier.
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2
Slice the beef about 1/4 inch thick, cutting against the grain for tender jerky. Keep the slices as uniform as possible.
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3
Mix the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and red pepper flakes in a bowl. Place the sliced beef in a zip-top bag and pour the marinade over it. Refrigerate overnight.
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4
Remove the beef from the marinade and pat each piece dry with paper towels. Arrange the slices on smoker racks in a single layer without overlapping.
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5
Set your smoker to 175°F with hickory wood chunks for a bold smoke. Jerky is smoked at a lower temperature to dehydrate rather than cook.
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6
Smoke for about 4 hours. The jerky is done when it reaches 160°F internally (check a thick piece with an instant-read thermometer) and bends without snapping — it should be dry but still pliable.
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7
Let the jerky cool completely, then store in an airtight container. It will keep for 1-2 weeks at room temperature or several months in the freezer.