Smoked Beef Jerky
Delicious strips of homemade smoked beef jerky. Marinated in honey and soy sauce overnight before cooked low and slow over hickory smoke, this home smoked jerky is unlike anything you've had before!
Ingredients
- 3 lbs round steak
Marinade
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup Worcestershire sauce
- 1 tbsp red pepper flakes
- ¼ cup brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt
Instructions
- Trim any excess fat off the beef round. If the membrane or silverskin is still on the meat, remove that with a table knife and paper towel.
- Slice the beef round into ¼ inch slices. Ensure they are sliced unformly for the best results when smoking.
- In a small saucepan over low heat, combine all the marinade ingredients. Allow to cool and transfer beef slices to marinade, covering thoroughly.
- Transfer slices to a large Ziploc bag or airtight container. Pour remaining marinade over meat. Place container or bag in yourrigerator and leave to marinate overnight, or for at least 12 hours.
- Line a baking sheet with paper towel. Remove meat from refrigerator and transfer to lined baking sheet.
- Leave to dry and preheat your smoker to 180°F (82°C).
- When the smoker has warmed up, add hickory wood to the firebox. Place beef strips on smoker grates, close chamber door and smoke for 3 hours.
- Check the jerky every hour to make sure the pieces are not cooking unevenly. If they are, rearrange them accordingly.
- After three hours, remove the jerky from the smoker and leave to cool on cooling rack. The jerky will be done when it is dry and tough, but can bend without breaking.
- When completely cooled, store in airtight container in the refrigerator. It can be stored for up to two weeks, but is best enjoyed within four days.