This Smoked Beef Jerky Recipe is simple to make using the Traeger or electric smoker. Easy, delicious, and low-carb. Easily adaptable to make it more keto-friendly. You’ll love this snack!
Let’s talk about one of my favorite things to make in the whole wide world. It’s my delicious Smoked Beef Jerky Recipe! Imagine munching on a hearty, smoky piece of beef jerky.
You taste the rich, tangy Worcestershire sauce, the savory soy, and the sweetness of honey, balanced by robust spices like paprika, garlic, and onion powder. A subtle heat from the crushed red pepper flakes hits you next, making your taste buds dance.
That’s exactly what my Smoked Beef Jerky recipe brings to the table, a flavorful, protein-rich snack that you can’t resist!
Making your own Smoked Beef Jerky is a satisfying process that results in a delicious snack perfect for any occasion.
So, gather your ingredients, fire up your smoker, and get ready to embark on a flavorsome journey with every bite of this scrumptious jerky. Enjoy!
Common Questions About Smoked Beef Jerky
What kind of meat do you use to make jerky?
We recommend using Top Round or Flank Steak. These cuts are lean, which is perfect for jerky. Keep in mind that excess fat can cause the jerky to spoil faster.
What is the best temperature to smoke beef jerky at?
A low temperature of 175-185 degrees F is ideal for smoking beef jerky. This slow and steady heat ensures your jerky becomes beautifully tender and develops a deep smoky flavor without cooking too quickly or drying out excessively.
How to slice beef for jerky?
Beef should be sliced into ¼-inch thick slices. It’s easier to do this if you put the beef in the freezer for 1-2 hours before slicing. Always slice across the grain for tender, easy-to-chew jerky.
Storage
Properly dried, delicious jerky will keep for two weeks in a sealed container. To store it longer than that, here are some further instructions!
Refrigerator
Once your beef jerky has cooled to room temperature, store it in an airtight container or sealed bag in the refrigerator. It will last up to four weeks.
Freezer
If you want to store the jerky for a longer time, the freezer is the best way to go. Wrap the jerky tightly in plastic wrap or aluminum foil before placing it in a freezer-safe, airtight container.
It can last up to 6 months in the freezer.
Tips
This delicious beef jerky is such a tasty snack, you’ll have to be careful not to eat it all in one sitting. No kidding!
- Trim off all visible fat from the meat before marinating it. The excess fat can make your jerky spoil faster.
- Marinate the beef for at least 4 hours, but for the best results, leave it in the marinade for 12-24 hours. The longer it marinates, the deeper the flavors will be.
- When draining the excess marinade, use paper towels to blot the meat strips and remove any remaining moisture. This helps in achieving that perfect jerky texture.
- Remember, a very sharp knife will make it easier to get consistent, thin slices of meat.
- Your jerky should bend slightly and crack but not break when it’s done. Also, the surface of the jerky should not feel sticky; it should be dry to the touch.
- Flipping is not necessary if you use a smoker since it heats evenly.
Ingredients
If you’ve never tried to smoke jerky before, this is a great place to start. I love the simple ingredients and steps. It’s a great way to make beef last longer and the flavor is simply amazing!
- Top Round or Flank Steak
- Worcestershire sauce
- Soy sauce
- Honey
- Paprika
- Black pepper
- Garlic powder
- Onion powder
- Crushed red pepper flakes
How to Make Smoked Beef Jerky
Whether you’re taking it on the road or enjoying it at your next get-together, this smoked homemade jerky is the perfect snack!
- Remove and trim any fat from the outside of the meat, and slice it into ¼-inch thick slices. Slice across the grain for best results. (*Place the beef in the freezer for 1-2 hours to make trimming and slicing the beef easier.)
- Add the marinade ingredients to a large bowl and whisk until they are combined.
- Transfer the marinade and sliced beef round into a shallow dish or ziplock bag, covering completely.
- Place it in the refrigerator and marinate for a minimum of 4 hours; 12-24 hours is preferred.
- Remove it from the refrigerator and place it on a baking rack to allow the excess marinade to drain. Blot the meat strips with a paper towel to remove any remaining moisture.
- Preheat the smoker to 175-185 degrees F.
- Place the meat strips on a wire rack or directly onto the grates and smoke for 1-2 hours. Check the jerky for doneness every 30 minutes. The jerky should bend slightly and crack but not break. You may need to move pieces around to make sure it is cooking evenly.
- When done, remove the jerky from the smoker and place it on a cooling rack. When it has come to room temperature, transfer it into a sealed bag and store it in the refrigerator for up to 4 weeks.
Kitchen Supplies You’ll Need for Smoked Beef Jerky
Making your own homemade beef jerky is a process of love and attention. Make sure you get the kids involved! It’s really an experience that sticks in the memory. The aroma alone will be remembered forever.
- Large Bowl
- Whisk
- Shallow dish or Ziplock bag
- Baking rack
- Paper towels
- Smoker (pellet smoker or electric smoker will work)
- Wire rack or grill grates
What to Serve With Smoked Beef Jerky
Smoked Beef Jerky makes a great snack on its own or can be served as part of a charcuterie board. Pair it with cheeses, fruits, nuts, and a nice cold beer or a glass of your favorite wine for an indulgent treat!
Why You Should Make Smoked Beef Jerky
I love the process of preserving meat. It makes me think back to the days when refrigerators weren’t a thing and people had to hang and salt their meat.
- It’s a high-protein, low-fat snack.
- Smoked Beef Jerky is great for outdoor activities like camping, hiking, or road trips.
- It has a long shelf-life, making it perfect for meal prepping.
- You can adjust the flavors to your liking.
Variations and Add-Ins for Smoked Beef Jerky
The smoking process hearkens back to the days of our early ancestors and is still used by jerky fans around the world. Make sure you try out different types of wood chips. I recommend a good fruit wood for this recipe like cherry or apple.
- Substitute honey with brown sugar for a different kind of sweetness.
- Try adding a bit of liquid smoke to the marinade for an extra smoky flavor.
- Use different types of pepper (like cayenne or white pepper) for a different kind of heat.
If you love this easy jerky recipe, you’re going to love these other smoked snacks too. Please click each link below to find the easy, printable recipe!
More Favorite Smoker Recipes
Super Delicious Smoked Salt
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Smoked Beef Jerky Recipe
Ingredients
- 3 lbs top round steak or flank steak
Marinade
- ¼ cup Worcestershire sauce
- ½ cup soy sauce
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon crushed red pepper flakes adjust to your spice tolerance
Instructions
- Remove and trim any fat from the outside of the meat, and slice it into ¼-inch thick slices. Slice across the grain for best results. (*Place the beef in the freezer for 1-2 hours to make trimming and slicing the beef easier.)
- Add the marinade ingredients to a large bowl and whisk until they are combined.
- Transfer the marinade and sliced beef round into a shallow dish or ziplock bag, covering completely.
- Place it in the refrigerator and marinate for a minimum of 4 hours; 12-24 hours is preferred.
- Remove it from the refrigerator and place it on a baking rack to allow the excess marinade to drain. Blot the meat strips with a paper towel to remove any remaining moisture.
- Preheat the smoker to 175-185 degrees F.
- Place the meat strips on a wire rack or directly onto the grates and smoke for 1-2 hours. Check the jerky for doneness every 30 minutes. The jerky should bend slightly and crack but not break. You may need to move pieces around to make sure it is cooking evenly.
- When done, remove the jerky from the smoker and place it on a cooling rack. When it has come to room temperature, transfer it into a sealed bag and store it in the refrigerator for up to 4 weeks.
Notes
Equipment
- wood pellets Hickory, Mesquite, or Signature Blend
- electric smoker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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