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.