Smoked Jerky – Original

Spent some time with the smoker this weekend.  This is my first attempt at making a beef jerky. Make sure to keep your cuts as uniform as possible. If you don’t, just claim you were offering a variety of choices between chewy and dry, then ask which they prefer so it is more believable ;)

I hope you like it!

Smoked Jerky – Original

Print Recipe

• CourseCamping Food, Snack

Servings	Prep Time
1.5 pounds	35 minutes

Cook Time	Passive Time
2-3 hours	24 hours

Servings Prep Time 1.5 pounds 35 minutes

Cook Time Passive Time 2-3 hours 24 hours

Smoked Jerky – Original Print Recipe CourseCamping Food, Snack Servings Prep Time 1.5 pounds 35 minutes Cook Time Passive Time 2-3 hours 24 hours Servings Prep Time 1.5 pounds 35 minutes Cook Time Passive Time 2-3 hours 24 hours

Ingredients

• 1.5 lbs Beef Top Roast (the better half calls it prime rib)
• 2/3 cup Worcestershire Sauce
• 2/3 cup Soy Sauce
• 2 cloves garlic smooshed, minced
• 1 Tbsp Honey raw and unfiltered
• 2 tsp Black Pepper freshly ground
• 2 tsp Onion Powder
• 1.5 tsp Chili Powder

Servings: pounds

Instructions

Prep

1. Slice meat, with grain, into 1/8 inch strips.
2. Marinade in zip shut freezer bag for 24 hours, refrigerated, removing excess air. Make sure meat is completely covered by the marinade.

Marinade

1. In a non-porous bowl: Combine Worcestershire sauce, soy sauce, garlic, and honey. Stir a bit.
2. Add in pepper, red pepper flakes, chili powder, and onion powder. Stir some more. If wanted, set some of the marinade aside for basting or to make a dipping sauce.

   

Cook

1. Smoke at 200° F for 2-3 hours. I chose pecan wood as my heat source. If wanted, brush on unused marinade 30 mins before completion, or every 30 minutes throughout the cook.

   

Recipe Notes

Gluten free soy sauce: Not all tamari style soy sauces are gluten free. I have used the Kikkoman with the blue label.

I use local honey to help with my allergies. Plus, it is delicious. AZ Desert Wildflower Raw Honey

 

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