How To Make Beef Jerky In A Smoker Food

HOW TO MAKE BEEF JERKY IN A SMOKER

Steps:

• Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
• Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Pat dry the strips with paper towels.
• Dry with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.
• The jerky is finished when it bends and cracks, but does not break in half.

BEEF JERKY IN A SMOKER

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.