Smoked Beef Jerky Recipe: Easy Homemade Jerky in Your Smoker
Make tender, flavorful beef jerky at home with this easy smoked beef jerky recipe. Using lean beef cuts, a savory-sweet marinade, and low-temperature smoking techniques, you'll create protein-packed snacks that rival premium store-bought brands at a fraction of the cost.
Equipment
- Smoker or pellet grill Must maintain 160-180°F temperature range
- Sharp slicing knife For uniform beef strips
- Large zip-top bags or non-reactive container For marinating
- Paper towels For drying beef before smoking
- Smoker racks For arranging jerky
- Instant-read thermometer To verify 160°F internal temperature
- Wood chips or chunks Hickory, mesquite, apple, or cherry
Ingredients
Main Ingredients
- 2 pounds eye of round beef Top round or flank steak also work well; trim all visible fat
Marinade
- 1/2 cup soy sauce Low-sodium works well
- 3 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons black pepper freshly ground preferred
- 1/2 teaspoon liquid smoke optional, for enhanced smoke flavor
Instructions
- Place the trimmed beef in the freezer for 1-2 hours until partially frozen but not solid. This makes slicing much easier. Using a sharp knife, slice the beef against the grain into 1/4-inch thick strips for chewy jerky, or 1/8-inch for crispier texture. Trim any remaining fat or silver skin from each strip.
- In a large bowl or measuring cup, whisk together soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke (if using) until the sugar is fully dissolved.
- Place the beef strips in a large zip-top bag or non-reactive container. Pour the marinade over the beef, ensuring all pieces are coated. Remove as much air as possible from the bag and seal. Refrigerate for 12-24 hours, flipping the bag every few hours for even coverage. Minimum marination time is 6 hours.
- Remove the beef from the marinade and pat each strip dry with paper towels. This helps the smoke adhere better and promotes even drying. Discard the used marinade.
- Preheat your smoker to 165°F. Add your choice of smoking wood—hickory or mesquite for bold flavor, or apple and cherry for milder smoke. Ensure the smoker maintains steady temperature between 160-180°F throughout the smoking process.
- Arrange the dried beef strips directly on smoker racks in a single layer without overlapping. Leave space between strips to allow air circulation. If using multiple racks, note that you may need to rotate them halfway through smoking for even drying.
- Place the racks in the preheated smoker. Smoke for 4-6 hours, checking for doneness starting at the 4-hour mark. Rotate racks halfway through if your smoker has hot spots. The jerky is done when it bends and cracks slightly but doesn't break completely, with an internal temperature of at least 160°F.
- Remove the finished jerky from the smoker and allow it to cool completely to room temperature on wire racks. Once cool, store in an airtight container or vacuum-sealed bags. Room temperature storage: 1-2 weeks; refrigerated: 1-2 months; frozen: 6+ months.
Notes
Food Safety: USDA guidelines recommend heating beef to an internal temperature of 160°F for food safety. Ensure your smoker maintains at least 160°F throughout the smoking process.
Storage: Allow jerky to cool completely before storing. Store in airtight containers or vacuum-sealed bags. Room temperature (cool, dark place): 1-2 weeks. Refrigerated: 1-2 months. Frozen (vacuum-sealed): 6+ months.
Tips: Partially freezing the beef for 1-2 hours before slicing makes it much easier to cut uniform strips. Always trim all visible fat from the beef—fat doesn't dehydrate properly and can cause rancidity during storage. Use the bend test to check doneness—properly smoked jerky should bend and crack slightly but not snap completely in half.