Making Jerky in the Smoker
Once you have a smoker, everything gets smoked! The benefits of a smoker is that you can experiment with various wood chips for additional flavor. Add in a brisket or tri-tip roast and you'll have snacks and meals for the whole week. Jerky is really easy to make, and is done in the smoker in usually 4 hours!
However, we recommend one extra step to ensure food safety. Because USDA food safety guidelines recommend heating beef to 160*F to kill any potential food borne illness carrying bacteria, we recommend adding 10 minutes of bake time in the oven at 275*F to bring the jerky up to temperature. We'd rather you err on the side of dry jerky than un-safe jerky!
And of course, if you ever have doubt, throw it out. We also suggest that you consume homemade jerky within 5 days of making it. You can also freeze pre-portioned bags for up to 3 months for snacks-on-demand!
- 12 hours total (marinade/smoke)
- Approx 10 Snack Servings
- 3 lbs of extra lean roast, such as the eye of round roast (the less marbling the better)
- 1/2 cup lite soy sauce
- 6 Tbsp of Worchestershire sauce
- 3 Tbsp of brown sugar
- 3 tsp onion powder
- 3 tsp garlic powder
- 3 tsp black pepper
- 3 tsp salt
- 2.5 Tbsp ground coriander
- 2/3 cup water
1. Place your roast in the freezer for 1-2 hours to allow for easier slicing. Using a very sharp knife, carefully slice the meat into very thin strips. Slice against the grain for tender jerky or with the grain for chewy jerky.
2. Mix together marinade ingredients and place with meat strips into a ziplock bag. Shake to coat all beef. Refrigerate for 8 hours (overnight is often easiest).
- 3. Preheat smoker to low (135*F-165*F). Remove strips from bag, blot completely dry with paper towel.
- 4. Layer strips in a single layer on the grill grates or wire racks. Turn occasionally and smoke approximately 4 hours. Time varies by thickness of slices. If the jerky bends easily, it is not finished yet.
- 5. Place finished jerky on baking sheet and place in a pre-heated 275*F oven for 10 minutes in order to bring beef to safe consumption temperature (160*F).
- 6. Once cooled, store in a ziplock bag up to 5 days or freeze up to 3 months.