Smoked Beef Jerky Recipe: Tips for Smoking Beef Jerky

Smoked beef jerky is a preserved meat product made by slicing lean beef into thin strips, marinating it overnight, and dehydrating it in an electric smoker or on a wood pellet grill. Smoking is the process of slowly cooking meat with wood smoke over a low temperature to preserve, brown, or add flavor to it. Cooks have been using this technique to preserve meat for ages—even before the advent of refrigeration—to prevent spoilage and extend its shelf life significantly.

Whether you’re a bona fide pitmaster or BBQ novice, this simple smoked beef jerky will be a breeze if you follow these steps.

1. 1. Slice your meat properly. Trim off any visible fat from your cut of meat before smoking it. Start with a lean cut to make trimming easier. Using a sharp knife or meat slicer, cut the meat against the grain into thin, ¼–⅓-inch strips. Try to make the slices as uniform as possible to keep smoking times consistent.
2. 2. Experiment with seasonings. Customize this simple jerky recipe with the seasonings of your choice. Alter the marinade with complementary spices, condiments, and herbs like smoked paprika, cayenne, chili powder, mustard powder, apple cider vinegar, and Dijon mustard.
3. 3. Switch up the wood chips. Experiment with different varieties of wood chips in your pellet smoker to achieve variations in smoke flavor. Fruitier woods (like applewood and cherrywood) will infuse the meat with a mild smoke flavor. Conversely, more intense options (like hickory, pecan, and mesquite) will result in a more distinct smoky taste. Learn more about smoking woods.
4. 4. Store in an airtight container. Let your smoked beef jerky cool completely on a cooling rack before storing it in an airtight container on the countertop. Smoked jerky will keep well for up to 2 weeks in the right container at room temperature.