If you’ve ever craved a truly satisfying snack that’s packed with smoky, savory goodness, this Smoked Beef Jerky Recipe is about to become your new best friend. With tender strips of marinated round steak soaked in a flavorful blend of soy sauce, Worcestershire, and spices, then slowly smoked to perfection, it delivers a perfect balance of chewy texture and bold taste. Whether you’re gearing up for a road trip, looking for a protein-packed snack to keep you energized, or just love the deep smoky flavor, this jerky recipe is simple, rewarding, and absolutely delicious.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a key role in building that classic beef jerky flavor and texture. From the savory saltiness of soy sauce to the subtle heat of crushed red peppers, these simple items work together to transform ordinary steak slices into something extraordinary.
- 1½ pounds thinly sliced round steak (cut into 1 inch slices): Choosing a lean cut like round steak ensures less fat and better drying while retaining great chewiness.
- ½ cup soy sauce: Provides a salty, umami-rich base that penetrates the meat deeply for flavor and color.
- ¼ cup Worcestershire sauce: Adds a tangy, slightly sweet complexity with hints of vinegar and molasses.
- 1 tablespoon garlic powder: Infuses the jerky with aromatic mellow garlic notes without overpowering.
- 1 tablespoon white granulated sugar: Balances the saltiness and helps the meat develop a beautiful outer shine when smoked.
- 1 tablespoon crushed red peppers: Gives the jerky a pleasant kick and warms up the flavor profile.
How to Make Smoked Beef Jerky Recipe
Step 1: Prepare the Marinade
Start by combining the soy sauce, Worcestershire sauce, garlic powder, white sugar, and crushed red peppers in a medium bowl. This marinade blends salty, sweet, spicy, and savory elements that will soak right into your beef, infusing it with flavor and tenderizing it at the same time. Mixing it well ensures every strip gets an even coating for consistent taste.
Step 2: Marinate the Beef
Next, add your thinly sliced round steak to the marinade bowl. Stir and toss carefully so every piece is luxuriously covered in the liquid mixture. Cover the bowl tightly with plastic wrap or a lid, then place it in the refrigerator to marinate overnight. This long soak time lets the meat absorb the flavors fully, setting the stage for that sensational smoky candy texture you’re after.
Step 3: Preheat the Smoker
The morning of cooking, bring your smoker up to a steady 165 degrees Fahrenheit. This low and slow heat is key—it helps dry the jerky evenly without cooking it too fast, preserving that rich chew and deep smoky flavor. Make sure your racks are clean and ready to hold the jerky strips.
Step 4: Smoke the Jerky
Arrange the marinated beef strips on the smoker rack in a single layer, making sure none are overlapping. Slide them into the smoker and let them cook for about four hours. Keep an eye on the texture: you want a shiny, slightly flexible finish rather than overly brittle jerky. That shiny sheen means they stored well and kept moisture balance just right, though you can adjust drying time according to your taste preferences.
How to Serve Smoked Beef Jerky Recipe
Garnishes
While jerky is often eaten plain, it shines even more when paired with a few subtle garnishes. Try sprinkling freshly cracked black pepper or a pinch of smoked paprika right before serving to enhance the smoky nuances. Thin sliced fresh herbs, like rosemary or thyme, can add a fragrant lift when sprinkled on a serving plate.
Side Dishes
Smoked beef jerky is the perfect protein quick snack, but it also pairs wonderfully alongside hearty, rustic sides. Consider serving with crunchy vegetable sticks like celery or carrot for a fresh contrast. Cheese boards with sharp cheddar or smoked gouda complement the jerky’s smoky depth and create a fun finger-food spread for gatherings.
Creative Ways to Present
Elevate your jerky experience by using it creatively. Chop it finely and mix it into scrambled eggs for a smoky twist to breakfast. Or roll strips up with cream cheese and pickles for a bite-sized appetizer that’s sure to surprise and delight. You could even use jerky pieces as a topping on salads to add chewiness and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Once your smoked beef jerky is ready, it’s essential to store it properly to preserve taste and texture. Keep the jerky in an airtight container at room temperature if you plan to enjoy it within a week. For longer shelf life, use a resealable bag with as much air removed as possible to prevent moisture from softening the jerky.
Freezing
If you want the jerky to keep for weeks or months, consider freezing it. Wrap the jerky well in plastic wrap and then place it inside a freezer-safe bag or container. Frozen smoked beef jerky remains great for up to six months and can be thawed at room temperature when ready to eat.
Reheating
Jerky is usually enjoyed cold or at room temperature, but if you prefer it warmed, a brief step in a low oven or microwave for 10–15 seconds will do. Just be careful not to overheat, or you risk drying it out too much. Warming it slightly can enhance the aroma and make the fat release a subtle richness.
FAQs
Can I use a different cut of beef for this jerky recipe?
Absolutely! While round steak is great for lean, consistent slices, you can experiment with other lean cuts like flank steak or sirloin. Just make sure to trim excess fat since fat doesn’t dry well and can make jerky spoil faster.
How long should I marinate the beef for the best flavor?
Marinating overnight, roughly 8 to 12 hours, is ideal to give the beef time to soak up all the flavors. However, if you’re pressed for time, even a few hours will impart good taste—just not quite as deeply.
What type of wood is best for smoking beef jerky?
Popular choices include hickory, oak, or mesquite woods for a robust smoke flavor. If you prefer a milder note, applewood or cherrywood add subtle fruitiness that pairs beautifully with the spices in this recipe.
Can I make this recipe without a smoker?
Yes! You can dry the marinated beef in a low-temperature oven or a dehydrator. The smoker adds a distinctive flavor, but the drying process itself is the key to good jerky texture.
How do I know when the jerky is done?
Good jerky should be dry to the touch but still slightly pliable. It shouldn’t be brittle or crumbly, nor should it feel wet inside. If it bends and cracks slightly without breaking, it’s perfect.
Final Thoughts
There’s something truly special about homemade smoked beef jerky that store-bought just can’t match. It’s that perfect blend of flavor, texture, and the pride of making your own snack at home. I encourage you to give this Smoked Beef Jerky Recipe a try—you’ll love how easy it is and how satisfying that smoky, spicy bite is every single time.
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Smoked Beef Jerky Recipe
- Total Time: 12 hours 5 minutes
- Yield: 11 servings
Description
This smoked beef jerky recipe offers a flavorful, tender jerky with a perfect balance of savory, sweet, and spicy notes. Made with thinly sliced round steak marinated overnight in a blend of soy sauce, Worcestershire sauce, garlic powder, sugar, and crushed red peppers, then slowly smoked to achieve a deliciously smoky taste and chewy texture. Ideal for a protein-packed snack or camping treat.
Ingredients
Beef
- 1½ pounds thinly sliced round steak (cut into 1 inch slices)
Marinade
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon white granulated sugar
- 1 tablespoon crushed red peppers
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine soy sauce, Worcestershire sauce, garlic powder, white granulated sugar, and crushed red peppers. Stir well to ensure the sugar dissolves and the ingredients mix thoroughly.
- Marinate the Steak: Add the thinly sliced round steak into the bowl with the marinade. Mix and toss until every piece of steak is evenly coated with the marinade.
- Refrigerate Overnight: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the steak to marinate for at least 8 to 12 hours to absorb all the flavors deeply.
- Preheat the Smoker: When ready to cook, preheat your smoker to 165°F (74°C). Prepare your smoker racks or trays suitable for jerky.
- Smoke the Jerky: Lay the marinated steak strips evenly on the smoker racks, avoiding overlap for uniform smoking. Place them in the smoker and cook for approximately 4 hours or until the jerky reaches your preferred texture.
- Check for Doneness: For the best storage life, allow the jerky to develop a shiny sheen on the outside, indicating proper drying. If you prefer it softer for immediate consumption, dry until your taste preferences are met.
- Cool and Store: Remove jerky from the smoker and let it cool to room temperature before storing in an airtight container. Enjoy as a flavorful, protein-rich snack.
Notes
- Ensure steak slices are consistently about 1 inch thick for even marinating and smoking.
- Adjust crushed red peppers quantity to control spice level according to your preference.
- Store jerky in an airtight container or vacuum-sealed bag to maintain freshness.
- Use a reliable smoker thermometer to maintain steady temperature for optimal drying.
- Jerky can be kept refrigerated or frozen for longer shelf life.
- Prep Time: 12 hours
- Cook Time: 4 hours
- Category: Snack
- Method: Smoking
- Cuisine: American
