Best 3 Hickory Smoked Beef Jerky Marinade Recipes

SMOKED PEPPERED BEEF JERKY RECIPE - TRAEGER GRILLS®

Steps:

• In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
• With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).
• Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade.
• Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
• Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
• Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
• Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!

DAD'S JERKY MARINADE

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

DOC'S BEST BEEF JERKY

Steps:

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
• Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.