How do I Make Beef Steak Jerky in a Smoker?

Lean beef makes the best jerky.

Preparing beef steak jerky in a smoker gives a distinct flavor to your snack. It's important to choose good meat for smoking. Jerky with less fat doesn't spoil as quickly. Good cut choices include rib eye, sirloin, top round and eye of round. It takes about 4 lbs. of meat to make 1 lb. of jerky. Note that it is easier to smoke jerky using an electric smoker so you can maintain the temperature adequately for about 10 hours.

Things You'll Need

• 4 lbs. lean beef
• Marinade
• Quick cure
• Salt and pepper
• Spices (optional)
• Smoker
• Aromatic smoking wood
• Pot holder or oven mitt
• Barbecue tongues

Instructions

1. Slice the meat going across the grain. Make the slices no more than 1/4 inch thick for faster smoking. If you have trouble, freeze the meat partially to make even slicing easier.

2. Place the sliced meat into a bowl with marinade and 4 tsp. of quick cure. Four lbs. of meat requires 2 cups of marinade. Some tasty marinade options include teriyaki sauce, brown sugar with Worcestershire and beef broth, and hot sauce with vinegar and honey. Leave the slices soaking overnight in the refrigerator.

3. Drain the beef slices. Sprinkle them lightly with salt and pepper and any personally desired spices.

4. Start the smoker using any type of aromatic wood such as mesquite, apple or pecan. Oil the grate of the smoker so that the meat does not stick. Once the wood begins to smoke, watch the temperature. The ideal heat is 150 degrees F throughout the smoking process.

5. Lay the meat on the grate with spaces between the pieces to promote even cooking. Turn the jerky once an hour using an oven mitt and tongues. The jerky takes about six to 12 hours of smoking to cook completely. Test it by taking a piece off, cooling and bending. If it bends and cracks without breaking, it's ready.

Tips & Warnings

• Cool the jerky completely before putting it into food storage bags. This avoids moisture that leads to mold.

• Monitor the wood, adding more as needed to maintain heat and smoking.

• Open your smoker with the lid pointing away from you so you don't get a face full of smoke when turning the meat.

References

• National Center for Home Food Preservation: Jerky
• University of Illinois at Urbana-Champaign Extension: Drying Food
• Wisconsin University Extension: Making Beef Jerky at Home
• Oklahoma Cooperative Extension Service: Meat Curing
• USDA Safe Food Handling: Smoking Meat and Poultry

Resources

• "A Complete Guide to Home Curing"; Morton Salt Company; 1975.