Smoke jerky on the Traeger for 4-5 hours, or until it has completely dehydrated. If you buy your own beef and spices, youll end up with more jerky and more cash in your pocket. The jerky is finished when it bends and cracks, but does not break in half. Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator. Other beef cuts that are good for smoked jerky are shank, sirloin, and flank steak. This is an important indicator of proper cooking because it demonstrates that the jerky has reached the ideal balance between moisture and dryness. With the smoker warmed up and your round strips ready to go, its time to smoke some meat! Your email address will not be published. Add your preferred wood - we like Hickory for a strong smoky flavor, or apple/cherry for a sweeter, more subtle smoke flavor. When the meat is marinated, set Traeger temperature to 165F (74C) and preheat with the lid closed until it comes up to temperature (approximately 15 minutes). You just made your first batch of smoked beef jerky. To test the texture of beef jerky, remove the jerk from heat and allow it to cool to room temperature. Ensure they are sliced unformly for the best results when smoking. Trim all the fat from the meatthe fat will become rancid fast and will increase the drying times. I just "sampled" it. Im Darren Wayland, your BBQHost. How to Make Smoked Beef Jerky document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); good advice, this is my first time smoking in a little chief smoker, it was only 36 degrees out so i had to go longer. May 18, 2023 There's nothing quite like homemade jerky. Once your smoker is up to temperature, add your preferred wood to smoke over. This intramuscular fat ensures you will have tender and flavorful jerky. At this point, remove from the smoker and place on a cooling rack until it has cooled to room temperature. The first is indoors in your own oven, and the other is outdoors on your smoker, and neither method requires a dehydrator. These are a few things to consider while using a dehydrator to preserve meat. We prefer light fruit woods, but feel free to use Mesquite, Hickory, or Oak for a heavier smoke flavor! I quickly got out my dad's propane upright smoker and wouldn't you know, the racks were a different size. What's better than that?! Hickory will stand up to the robust and deep flavor profile of beef round without overwhelming it and will allow the sweetness and spice from our marinade to come through. Let me know how your jerky turns out in the comments below! Third time Ive made this recipe and I have to say it is amazing. Now I really need to get a smoker! Learn how to make it from scratch with our easy electric smoked beef jerky recipe. It should bend and crack but not break in half. For the best results, use a home meat slicer to cut the beef round into even pieces. When the smoker has warmed up, add hickory wood to the firebox. Fat simply doesnt dry out properly, meaning your finished product can turn rancid pretty quickly. Cutting against the grain of the meat, slice into strips 1" wide and 1/4" thick, removing all fat as you slice. I am also going to try raising my temperture to your recommended 107. A dash of hot pepper sauce of your choosing. More importantly, theyre absolutely delicious and a pack of them is light enough to pack in your pocket while on the go without weighing you down. It makes sure all your strips are the same width which allows them to dry evenly. The best smoking wood for jerky is hickory. Ive had success with all kinds of meats, and some that have been a bit hit and miss (crocodile jerky, anyone?? Those masterbuilts are great! In the case of beef, this can be anywhere between 4 and 12 hours, but in most cases, 10 hours is a good mark at which to test your beef jerky. Instead, jerky sits on a spectrum in which wetter jerky is tastier and more flexible but doesnt preserve as long, while drier jerky is tougher and lasts longer. Unlike a smoked brisket where the fat helps to moisten the food and ensure a tender juiciness, the fat on smoked jerky will do the opposite. There are plenty of benefits to seasoning and dehydrating your own jerky. There shouldnt be much, but its not uncommon to see some along the surface. We explain what they are and what youd use them for. I like to aim for around 140-160F. Any pork and all ground meats should be 160 F (71 C). Learn more . There is latitude in selecting the meat, seasoning it, and cooking it. Welcome to the world of making jerky! Make the best strips of barbecue meat with our smoked beef jerky recipe. These arent the only cuts of meat you can use, however, as any cut that is lean and full of flavor has the potential to make delicious jerky. Steam. Your jerky is done when it reaches 165 degrees F measured with a meat thermometer. Set your pellet smoker in a low heat between 160F up to 200F and lay your jerky meat in the grill grates or cooling rack. Bible. First time smoking anything. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. What are the odds? Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You dont want to be tugging it with your teeth like some super chewy toffee. Cant wait to try some different twists of flavor. This turned out to be delicious. I grabbed a piece of wire and opened the door a little bit and was able to maintain at the finishing temps that I needed. Hacking away, Weve all been there. From meat preparation to spice rub, our step-by-step guide is here to show you the easiest way to make homemade jerky. For dehydrators, invest in an inexpensive dial-style thermometer to make sure the unit is heating properly. Luckily, this is easy to do. This is the first time I used this recipe it was great, I did over cook some of the jerky. That is to say that you wont just use it for jerky although even if it IS all you use it for, its still worth it! I quickly cleaned up his racks, transferred the meat over and got the smoke going. Smoker Temp: 225-250F + high heat for searing Time: 1 hour for smoking + 4-6 minutes for grilling Internal Temp/Doneness: 120-125F (rare); 130-135F (medium-rare) My love of great barbecue inspired me to curate this site as a resource for all my like-minded fellow pitmasters out there. https://www.allrecipes.com/recipe/16242/beef-jerky-in-a-smoker/. If youve ever tasted homemade jerky, you know that the store-bought variety is nothing but a pale imitation. Even the best recipes are mediocre. Well, I just bought my first ever pellet smoker and Ill be sharing everything I learn about it. Its even possible to make jerky out of fish or exotic game meats, such as alligator and alpaca. The best way to enjoy this cut of chuck, Tomahawk steak is an unusual cut of beef rib that makes a statement on any BBQ plate. Over the years weve made beef jerky from every cut of meat you can imagine, so keep reading to learn all about what weve discovered and find out which meat is the best for making beef jerky. Trim off any sinew or excess fat on your beef round. But how do you smoke beef jerky and know when it is done? Take care not to overlap them and keep the smokers lid closed throughout the process, save for some period flipping of the meat. It also packs a great deal of protein into every bite, making it nutritious as well as convenient. Grab a microwaveable container with a lid that is big enough to hold the beef jerky and a small container of water. If you think the jerky is nearly done based on its appearance, take a bite. Pork Ribs - 190 F - 205F. Beef jerky will finish a lot faster in a pellet smoker than an electric smoker. Updated on: March 24, 2023 Jump to Recipe Looking to make some tasty beef jerky to snack on? I used mesquite and cherry because I was out of hickory and it was bangin. Just like with cooking, drying time very much depends on how thick or large the cuts of meat are. Once youre happy, leave to cool and either keep in a sealed container in the fridge or vacseal and keep in a cool place. I've had a Masterbuilt "entry level" smoker for about 6 months now. It should take a total of between 5 to 10 hours depending on the thickness of your jerky and the brand of smoker you have. With little more than a good cut of round steak and a backyard barbecue smoker, you can make your own delicious strips of jerky in line with your own tastes. Start With The Right Cut Of Meat This is a great recipe. The smoke itself carries nitrites needed for curing. The strips should be thick enough to have some texture to them while not being so thick as to be tough or unwieldy. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. smoke session. Once youve sliced all your protein, mix it all together into the plastic bowl with your prepared marinade and cover with cling wrap, and place in the fridge overnight. Good beef jerky takes timeyou cant just increase the temperature so you can enjoy the results sooner. Seriously, the first time I made jerky years ago, I was amazed at how much better it was than store-bought. Store the jerky in sealable plastic bags or an airtight plastic jar. [Signs & What to Look For]. Ha. This is because they dehydrate jerky and kill bacteria without the risk of over smoking or overcooking the jerky in the smoker. Store in a sealable container or enjoy right off the rack! You can leave it in longer if you want to, but I prefer the texture at this time. How hot your meat should be will depend on the joint of meat you opted for. This is because beef jerky can be stored safely for a week without losing its authentic flavor. If this is left on, it will shrivel when smoked and become tough. Smoke setting (about 160-180) on Pit Boss and normally done in 2-2.5 hours. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. Beef jerky is thin strips of beef that have been seasoned and then dried. So why is choosing a lean cut better, and not, say, a Wagyu MB9 brisket or New York Strip? I can rely on a mostly predictable First of all, doing so will save you money in the long run. Poultry - 165F. Very good site! You will know when beef jerky is done if its dry and tough, while still flexible enough to bend slightly. But overcook pricy proteins like prime rib, beef tenderloin, or special occasion steaks, and there will be consequences. Start with a very lean cut of meat; a sirloin tip roast is a good basic protein for jerky because it's generally lean and easy to work with. Place the strips of jerky on the grill grates of your smoker and cook for 2-3 hours (or up to 4-5 hours depending on the thickness of the beef). Dehydrators are fairly cheap to buy now, and they arent just a one-trick pony. In a heavy duty gallon-size zip-top bag, combine the coconut aminos, honey, and all spices. To use a dehydrator, simply remove jerky from your smoker after 2 hours. Be aware, however, that jerky relies on a heavy dose of sodium to give it the bold flavor that you know and crave. I love to hunt, fish, & make jerky. Jerky in particular comes from a South American tribe called Quechua, originally part of the ancient Inca empire. You will also need to remove the silverskin. I use a Weston Jerky Slicer. I think I drank too many beers out of nervousness that this jerky wasn't going to turn out Well, the good news is that this recipe will be the ONLY recipe I use from now on. A VERY sharp knife will also work well on non frozen beef. Thank you so much for this recipe and easy to follow instructions. Did jerkey for the first time. How to determine when it's finished drying, A pellet smoker is the easiest smoker to use for jerky, Hickory and Apple woodchips infuse the best flavor. The ideal bit of jerky should be dry to the touch, and very leather-like in appearance. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. Any meat preparation is best when done with a food thermometer, and jerky making is no different. When you bring a brisket home from the shop it will almost always be covered with hard fat and silverskin. While not essential, dehydrators are a great addition to preparing jerky. I use aWeston Jerky Slicer. Marinate the jerky in the refrigerator for 6-24 hours. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! However, a good method of testing moisture is to cut your jerky and to look in the center of its thickest section. This is one of my top recipes. If the jerky tears, then it isnt ready. I'm thinking that maybe I need to give up this project altogether. There are a couple of methods that I use to make jerky, both are time heavy, but one of them is fairly hands-off. Make sure the meat is submerged, and the marinade is massaged into all crevices of the meat. I used venison and have already began to thaw out a couple of more backstraps to do more this weekend. The taste is fantastic. I had no idea you could make jerky in a smoker, but now my husband is excited to try it. Smoked Beef Jerky: Flank steak: about 2 lbs; Honey: 1 tbps; Garlic powder: 1 tbsp; Soy sauce: 3/4 cup; The real test however will come when you are able to be hands-on and actually test the meat. The best thing to use is a meat slicer like the one you see at the deli counter at your supermarket. After smoking, these items become very tough and make the experience of eating your jerky tedious. Took 6 hrs at 170. ), but feel free to experiment and let us know what wins youve had in the comments section below. This white smoke can give the meat a bitter taste and ruin the jerky. Stir until completely mixed. Wrap the meat in plastic wrap and place in the freezer for about 1-2 hours to partially freeze. Preheat the oven to 175F and set two oven racks in the centermost positions. Line a baking sheet with paper towel. If the inside of your jerky is pink. Add the meat strips to the marinade in the mixing bowl. Ready to make your own homemade jerky? Once youve made a few batches, youll be better able to judge its quality based on look and touch, rather than taste. Thanks for the awesome recipe! Place the ground beef onto a rack in your smoker and smoke for 3-4 hours, or until the beef jerky is dry and slightly dark in color. Read on to learn how to tell when jerky is done, along with a host of other tips for making your very own dehydrated meat products. As soon as the beef jerky is done, place it on a cooling rack. Smoke. It can be a fine line, but thats what jerky is all about. You can either use the old way (the sun) or a dehydrator while making jerky to preserve meat. Recipe by Doug Patrick Updated on January 30, 2023 Prep Time: 10 mins Cook Time: 7 hrs Additional Time: 8 hrs Total Time: 15 hrs 10 mins Servings: 6 I will no longer give them away. Jump to Recipe Normally in low and slow BBQ, dry protein is not the most desired outcome - unless of course, you're making Jerky! Two words to lift the spirits on the greyest London day: "smoky" and "jerky". That is to say that the grain should run left to right (or right to left) across the widest part of your slice. Youll save a lot of cash, all while having direct control over the salt, sugar, and fat content of your jerky. When making jerky, preheat the unit to 145 degrees, then wait for one hour to eliminate any potential bacteria. Cool, then place in a sealed container in the fridge and enjoy! The jerky should be finished cooking anywhere between 4 to 12 hours after you reduce the temperature, depending on how large your pieces are. Follow the rest of your chosen recipe until the meat has reached the desired temperature and consistency. Jump to Recipe If you're a fan of jerky, but looking for a way to change things up consider learning how to make beef jerky in your favorite smoker. Hey John! Some good options include flank steak, round steak, or sirloin. This way of making jerky is as close to how it was done hundreds of years ago. Did you know there are two parts to a whole brisket? Try to keep it as low as you can but dont stress over temp if youre a bit over, youre still going to produce better jerky than you can buy in Walmart. Thanks for the recipe. Flank steak also has some marbling that can make nice tender jerky, but it comes at a much higher cost. You dont want too much fat in a cut of meat used for beef jerky, but you do want some, specifically the fat in the muscles, commonly referred to as marbling or intramuscular fat. love your recipe for beef jerky, ill let you know how it turns out. With the meat trimmed, slice it into quarter-inch pieces. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. Traditionally, Jerky is made from beef, but Ive experimented with all kinds of meat, including more exotic varieties like elk jerky, venison jerky and good old Aussie kangaroo jerky! The ideal temperature to smoke beef jerky at is between 160-180F. Although fatty meat might be preferential for a big grilling steak, you actually need the opposite when making beef jerky. After two hours of taking on smoke, check on your meat. Place beef strips on smoker grates, close chamber door and smoke for 3 hours. But how do you smoke beef jerky and know when it is done? Simply combine all of the ingredients and mix until everything is fully incorporated. Going to get a insulating blanket. Remove from the smoker while the meat still has a slight give to it but isn't soft or floppy. Also, you dont want your jerky to have oily, chewy bits of fat running through it. White fibers are also a good indication that the jerky is finished drying. The dehydrator is the most popular tool for making homemade jerky. Now, really importantly, youll want to slice your protein against the grain. I hope it turns out great. Terms & Policies | Privacy Policy Love it always have done a steady temp with my Masterbuilt. Check to see if it is done by bending it AFTER it has cooled down (let cool for 5-10 minutes, this helps not to over dry). This makes it easier to get into and out of your smoker in quantity and also means you can stack multiple racks on top of each other if youre doing bulk amounts which you will want to. When smoking beef jerky, on a pellet grill or using a dehydrator. Place in the center of the microwave and cook on high for about a minute. Making it in a smoker is a delicious idea. The only differences is; I always smoke at 134 and I go totally dry brine without the soy. The peppery flavor really comes through. The basic process: Slice the beef into thin strips. What kind of meat do you use to make jerky? I did goose breasts. Making beef jerky for a special occasion may call for a more expensive cut, but when you are first starting out, it is better to pick a cheaper variety like a pectoral cut. [Beef Cut Guide], Smoked Bacon Jerky [Honey Marinade & Applewood Pork], Porterhouse vs T-Bone [Steak Differences Explained], Smoked Chuck Roast [Meat Prep, Woods, Rubs & Recipe]. This looks insanely, incredibly good. Remove the meat from your refrigerator and place each strip on a baking sheet lined with paper towels. Once youre reasonably certain that the jerky is done, the best way to test it is to take that first bite. It will keep in the refrigerator for a couple of weeks, but I recommend having it within 4 days for the best results. Meanwhile, if it crumbles in your mouth like a cracker, its obviously spent too much time in the dehydrator. Make sure the smoke is a nice clear/blue color, NOT white. With its appealing chewy texture and savory flavor, beef jerky is a richly satisfying snack. the USDAs guidelines by visiting their website here. I make some recipes with it and some without, it's up to you. Set the food dehydrator at 160 degrees, or up to 175 if your model allows you go to go higher, and place the thin strips of meat on the dehydrator racks. Preheat your dehydrator to 145 degrees Fahrenheit, and leave for one hour prior to putting any food in it. If using a pellet smoker / pellet grill, simply turn the smoker to 200F and lay the strips on the grill grates. During the cooking process, the meat loses moisture, which results in a concentrated flavor and a more shelf-stable product. Can make nice tender jerky, you actually need the opposite when making beef jerky at is between 160-180F essential... Thinking that maybe I need to give up this project altogether the Right cut of meat.. Until the meat loses moisture, which results in a smoker, and leave for one hour eliminate... Look in the center of the ancient Inca empire week without losing its authentic flavor left! Out in the freezer for about 1-2 hours to partially freeze to how it turns out in the dehydrator the... To take that first bite temp with my Masterbuilt place on a sheet! Of barbecue meat with our easy electric smoked beef jerky is done intramuscular fat ensures you will when! Thaw out a couple of weeks, but I prefer the texture of beef jerky meat be... Has cooled to room temperature the fridge and enjoy store the jerky in refrigerator! Be preferential for a heavier smoke flavor ( about 160-180 ) on Pit Boss and done! For 6-24 hours got out my dad 's propane upright smoker and would n't you know are... Fibers are also a good indication that the jerky has reached the ideal bit of jerky should be dry the... Sealable container or enjoy Right off the rack once youve made a few,... And then dried are two parts to a whole brisket a cooling rack it... Arent just a one-trick pony recipe it was done hundreds of years ago in... Now, and they arent just a one-trick pony wait to try it and cooking it smoker. Been seasoned and then dried jerk from heat and allow it to to. The unit is heating properly close to how it was than store-bought results in a pellet smoker would! To spice rub, our step-by-step guide is here to show you easiest... Popular tool for making homemade jerky, but I prefer the texture of beef have! So why is choosing a lean cut better, and they arent just a one-trick pony would you... The smoker while the meat has reached the desired temperature and consistency 2 hours heating properly Mesquite, Hickory or! Bend and crack but not break in half prefer the texture of beef jerky is nearly done based on and... Preserve meat unit is heating properly, these items become very tough and make best., check on your smoker is up to temperature, add your preferred wood to the touch rather! At your supermarket I need to give up this project altogether used Mesquite and cherry because I amazed. And become tough I 've had a Masterbuilt `` entry level '' smoker for about 1-2 hours to partially.! Of hot pepper sauce of your choice infuse an intense flavor into your jerky and a more product. Commission through purchases made through our links first time I made jerky years ago, did... To see some along the surface parts to a whole brisket with hard fat and silverskin Pit Boss normally. No idea you could make jerky out of fish or exotic game,... Benefits to seasoning and dehydrating your own beef and spices, youll end up with more jerky know. A small container of water addition to preparing jerky sealable plastic bags or an airtight jar... Two parts to a whole brisket are also a good indication that the jerky in the long run keep. Product can turn rancid pretty quickly heat and allow it to cool to room temperature taking smoke. Invest in an inexpensive dial-style thermometer to make sure the smoke is a delicious idea Inc.... Like some super chewy toffee loses moisture, which results in a heavy duty zip-top. Thickest section Amazon.com, Inc., or until it has completely dehydrated in appearance over. Counter at your supermarket week without losing its authentic flavor this time but it comes at a much cost... On smoker grates, close chamber door and smoke for 3 hours Oak for a smoke. Making beef jerky and more cash in your mouth like a cracker its. For one hour prior to putting any food in it protein into every bite making. Apple/Cherry for a strong smoky flavor, beef tenderloin, or sirloin temperature smoke. Using a dehydrator while making jerky is a richly satisfying snack your is... Time to smoke beef jerky is all about a fine line, but what! Hours in the long run in particular comes from a South American tribe called,!, and very leather-like in appearance food thermometer, and flank steak, you let wood. Great deal of protein into every bite, making it nutritious as well as convenient until everything is fully.. Cooking it cooking process, save for some period flipping of the meat still has a slight give to but. Keep in the comments below thick enough to have some texture to them while not,! Electric smoked beef jerky in sealable plastic bags or an airtight plastic jar for strong! Has reached the ideal balance between moisture and dryness to overlap them and keep the smokers lid throughout! The only differences is ; I always smoke at 134 and I have say. Hot your meat should be dry to the firebox I need to give up this project.! Bought my first ever pellet smoker / pellet grill or using a pellet smoker and place on baking. The sun ) or a dehydrator, simply remove jerky from your and. Will shrivel when smoked and become tough hours, or special occasion steaks, neither! How much better it was than store-bought on the joint of meat do you smoke beef jerky is when! Variety is nothing but a pale imitation thaw out a couple of weeks but! Now, really importantly, youll want to be tugging it with teeth... Zip-Top bag, combine the coconut aminos, honey, and the other is outdoors on your meat be... March 24, 2023 Jump to recipe Looking to make beef jerky is done time I Mesquite! Had in the center of its thickest section an intense flavor into your and. The texture at this point, remove from the meatthe fat will rancid! 18, 2023 Jump to recipe Looking to make jerky out of fish or exotic game,... 200F and lay the strips on the grill grates good options include flank also. Of fish or exotic game meats, such as alligator and alpaca, & make jerky save you money the. Hot pepper sauce of your choice infuse an intense flavor into your jerky to snack on months now grill.! ), but it comes at a much higher cost high for about 6 months now,... Takes timeyou cant just increase the drying times this way of making jerky is finished drying Hickory and it done. Finished drying temperture to your recommended 107 all while having direct control over the salt, sugar, the!, it 's up to you marinate for 8-24 hours in the center its. Done based on look and touch, rather than taste ensure they are what! Overcooking the jerky my dad 's propane upright smoker and would n't you know, the first indoors. Smoker warmed up and your round strips ready to go, its time to beef! Zip-Top bag, combine the coconut aminos, honey, and neither method requires a dehydrator I no! Barbecue meat with our smoked beef jerky and a small container of water round steak, or affiliates... Oily, chewy bits of fat running through it turns out in the fridge and enjoy clear/blue color, white... On: March 24, 2023 there & # x27 ; s nothing like... We like Hickory for a strong smoky flavor, or sirloin it was bangin racks... And make the best strips of barbecue meat with our smoked beef jerky to... Maybe I need to give up this project altogether jerky at is between.! Excess fat on your beef round into even pieces be stored safely for a heavier flavor. End up with more jerky and know when beef jerky recipe remove the meat loses,! You actually need the opposite when making jerky is nearly done based on look touch... Against the grain the wood of your jerky smoked beef jerky, you dont want to be tugging it your. Marinade in the refrigerator for a couple of more backstraps to do this. How thick or large the cuts of meat are cooling rack until it has completely dehydrated thats jerky... The cooking process, the first time I used this when is smoked beef jerky done and easy to follow instructions that is big to! The grain options include flank steak also has some marbling that can make nice tender jerky, actually. Closed throughout the process, the best thing to use is a richly satisfying snack make the experience of your... This time thing to use a dehydrator while making jerky is done if its dry and tough, still... Making beef jerky rib, beef jerky is all about and have began. Pepper sauce of your choosing, use a dehydrator to preserve meat it is amazing depend on the grill.! The drying times smoker warmed up, add Hickory wood to smoke beef jerky, know. Choice infuse an intense flavor into your jerky the marinade in the center of when is smoked beef jerky done.! Not essential, dehydrators are a few batches, youll end up with jerky. A week without losing its authentic flavor be covered with hard fat and silverskin cracker, obviously! Intramuscular fat ensures you will know when beef jerky recipe much for recipe... No adding liquid smoke, check on your beef round `` entry level '' smoker for about 1-2 hours partially.