Beef Jerky Recipe

This beef jerky recipe is a basic recipe we use that has been very popular with our friends. We know there are so many different recipes, sometimes its best to keep it simple. You can always add a few different ingredients now and then to get that unique, and personal flavor you can call your own.

The first thing to do is pick out your beef. Flank steak works well as does round steak. You can use any type of beef but the less expensive cuts work just fine and can turn out a good quality jerky.

Once you have picked out your meat, remove excess fat and cut it into strips with the grain of the meat. You can do your cutting by hand the old fashion way or you can purchase a jerky cutting board that helps keep the cuts thin and uniform without cutting your fingers off. Think Safety!

Some people like to put their meat into a steamer and cook until the temperature reaches 160 degrees to ensure that any bacteria present is killed. You can do this when it is whole or after it is sliced. A meat thermometer will help tell when you have reached the proper temperature. Whether you do this or skip this step is entirely up to you. Just know that with any meat the high quick heat kills bacteria which is a good thing. The lower heat should be used for the drying process.

Put the meat in one or two large plastic bags. We use freezer bags because they are stronger. Add about a cup of soy sauce per pound into the bags, seal and let marinate about 24 hours. I like using soy sauce because of the high salt content.

After the meat is done marinating, place it on a large baking pan and sprinkle pepper on one side then flip over and pepper again. We like to use the heavy course ground pepper.

Bingo … your beef jerky recipe is ready for the smoker.

Heat your smoker up to about 140 degrees and place meat on rack or use a jerky rack and hang the meat vertically.

You will need to smoke the meat for around six hours depending on the thickness of your cuts. The goal is to remove the moisture. When the meat starts to get dark around the edges it is most likely done. You don’t want to smoke it to the point of being brittle. Feel free and just taste a piece and you’ll know if it is done to your liking.

Use a hickory wood chips to add that smoky flavor throughout the cooking process.

Try these recipes and lets get smoky!

Basic Smoked Beef Jerky

  • 2-lbs flank steak
  • 2- cups soy sauce
  • Course ground black pepper to taste.

Smoked Spicy Beef Jerky

  • 2 pounds flank steak, trimmed and cut into thin strips
  • 1 cup Worcestershire sauce
  • 1 cup soy sauce
  • 2 teaspoons of minced garlic
  • 2 teaspoons fresh ground black pepper
  • 2 four ounce cans of diced jalapeno peppers

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