Best 3 Beef Jerky In A Smoker Recipes
**Beef jerky, a delectable dried meat snack, has captured the hearts and taste buds of people worldwide. Originating from Native American cuisine, this protein-rich delicacy is made from thin strips of beef seasoned with a blend of flavorful spices and herbs. Our article presents a comprehensive guide to preparing beef jerky in a smoker, encompassing various recipes that cater to diverse preferences and dietary needs. Whether you're a seasoned jerky aficionado or a curious culinary explorer, this journey into the art of smoking beef jerky promises an unforgettable taste adventure.**
**1. Classic Smoked Beef Jerky:**
This timeless recipe forms the foundation of all beef jerky endeavors. With a harmonious balance of savory and sweet, it features a combination of soy sauce, Worcestershire sauce, brown sugar, and a symphony of aromatic spices. The result is a tender, chewy jerky with a rich, smoky flavor that lingers on the palate.
**2. Spicy Smoked Beef Jerky:**
For those who crave a fiery kick, this recipe amps up the heat with a generous helping of chili powder, cayenne pepper, and paprika. The blend of spices creates a tantalizing interplay of flavors, igniting a slow-burning warmth that builds with each bite.
**3. Teriyaki Smoked Beef Jerky:**
This Asian-inspired recipe infuses the beef jerky with the sweet and tangy notes of teriyaki sauce. Soy sauce, rice vinegar, brown sugar, and garlic join forces to create a marinade that penetrates deep into the meat, resulting in a delectable jerky with a glossy, caramelized exterior.
**4. Sweet and Smoky Beef Jerky:**
Those with a sweet tooth will delight in this recipe, which balances the smokiness of the jerky with a touch of sweetness. Brown sugar, honey, and molasses combine to form a sticky glaze that coats the beef strips, creating a harmonious blend of flavors that satisfy both sweet and savory cravings.
**5. Herb-Crusted Smoked Beef Jerky:**
This recipe takes a more rustic approach, relying on a vibrant medley of herbs to impart a unique flavor profile. A combination of thyme, rosemary, oregano, and basil is rubbed onto the beef strips before smoking, resulting in a subtly aromatic jerky with a captivating herbal essence.
**6. Venison Smoked Jerky:**
For those seeking an alternative to beef, this recipe showcases the lean and flavorful meat of venison. With a slightly gamey flavor, venison jerky is marinated in a blend of red wine, juniper berries, and garlic, resulting in a tender, smoky jerky that is both unique and delicious.
**7. Turkey Smoked Jerky:**
This lighter, healthier option utilizes turkey as the base ingredient. Marinated in a blend of citrus juices, soy sauce, and honey, the turkey jerky emerges from the smoker with a moist texture and a tangy, slightly sweet flavor profile.
**8. Vegan Smoked Jerky:**
Catering to the vegan and vegetarian communities, this recipe offers a plant-based alternative to traditional beef jerky. Shiitake mushrooms serve as the main ingredient, marinated in a flavorful blend of soy sauce, liquid smoke, and spices. The result is a meaty, smoky jerky that satisfies both vegans and meat-eaters alike.
SMOKED BEEF JERKY
Are you looking for a simple smoked jerky recipe? Look no further! In this post, I'm going to teach you how to make perfect smoked jerky using a pellet smoker.
Provided by Nick
Categories Appetizer
Time 16h30m
Number Of Ingredients 10
Steps:
- Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
- Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
- Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
- Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
- Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.
Nutrition Facts : Calories 229 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 684 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BEEF JERKY IN A SMOKER
I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.
Provided by Doug Patrick
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 15h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
- Prepare an outdoor smoker for low heat and lightly oil grate.
- Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 6 g, Cholesterol 101.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 9.1 g, Sodium 2488.9 mg, Sugar 0.8 g
HOW TO MAKE BEEF JERKY IN A SMOKER
This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.
Provided by Will
Categories Beef Jerky
Time 8h30m
Number Of Ingredients 9
Steps:
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ΒΌ" strips against the grain for an easy chew. Slice with the grain for a chewier jerky. Or skip the freezing phase and use a Jerky Slicer.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your Dehydrator, Smoker, or Oven. Click the links or read the post above for more detailed drying information.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts : ServingSize 70 g, Calories 196 kcal, Carbohydrate 6 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 915 mg, Sugar 4 g
Tips:
- Choose the right cut of beef: Brisket, flank steak, or top round are all good choices for beef jerky.
- Slice the beef against the grain: This will help the jerky to chew more easily.
- Marinate the beef for at least 24 hours: This will help the jerky to absorb the flavors of the marinade.
- Use a smoker with a temperature range of 140-160 degrees Fahrenheit: This will help the jerky to dry out slowly and evenly.
- Smoke the jerky for 8-10 hours: This will give the jerky a chance to develop a deep, smoky flavor.
- Let the jerky cool completely before storing it: This will help to prevent the jerky from becoming tough.
Conclusion:
Making beef jerky in a smoker is a great way to enjoy a delicious, healthy snack. By following these tips, you can make sure that your jerky turns out perfect every time.
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