Best Beef Jerky In A Smoker Recipes

BEEF JERKY IN A SMOKER

Beef Jerky in a Smoker image

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

Provided by Doug Patrick

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 15h10m

Yield 6

Number Of Ingredients 6

Ingredients

4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices

Steps:

In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
Prepare an outdoor smoker for low heat and lightly oil grate.
Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 6 g, Cholesterol 101.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 9.1 g, Sodium 2488.9 mg, Sugar 0.8 g

SMOKED BEEF JERKY

Smoked Beef Jerky image

Are you looking for a simple smoked jerky recipe? Look no further! In this post, I'm going to teach you how to make perfect smoked jerky using a pellet smoker.

Provided by Nick

Categories Appetizer

Time 16h30m

Number Of Ingredients 10

Ingredients

3 pounds round steak
1/4 cup soy sauce
3/4 cup beer, IPA
1/4 cup honey
1/4 cup worcestershire
2 tsp garlic salt
2 tsp onion powder
1 tbsp red pepper flakes
1/4 cup brown sugar
1 tsp curing salt, optional

Steps:

Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

Nutrition Facts : Calories 229 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 684 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat