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
Freeze beef slightly for easier slicing. We recommend Meat Church Holy Cow Rub for best results.
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2
Slice 1/4 inch thick against grain.
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3
Mix marinade ingredients.
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4
Marinate beef overnight.
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5
Pat dry and arrange on racks.
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6
Smoke at 175°F for approximately 4 hours.
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7
Jerky should reach 160°F internal temp and be dried but still pliable. Use an instant-read thermometer for accuracy.
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8
Store in airtight container.