Smoked Beef Jerky
Low and slow smoked beef jerky with rich smoky flavor and tender, chewy texture.
- 2.5 lbs beef round
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- ½ cup brown sugar
- ½ tbsp paprika
- 1 tsp ginger powder
- 1 tsp salt
- 1 tsp black pepper
Marinate your meat the night before you plan on making your jerky. Start by mixing all ingredients other than the protein into a large plastic bowl.
Slice protein against the grain into 1/3" strips.
Mix meat together with the marinade and cover in the fridge overnight.
Set smoker to 160°F.
Place the meat onto wire racks and smoke for 2 hours, then remove and place into the dehydrator at 160°F for a further 5-6 hours if using the dehydrator. Otherwise, smoke for 7-8 hours in the smoker.
Cool, then place in a sealed container in the fridge and enjoy!