Smoked
Beef Jerky

 
Start with a 4 or 5 pound, very lean, beef roast. I used a frozen bottom round roast or Brisket. While it was still half-way frozen, I sliced the meat into thin strips, about ¼” thick. You’ll need a very sharp knife to cut the partially thawed meat. 

Make a marinade for the strips. I used 20 oz. of Soy Sauce, 5 oz. of Worcestershire sauce, 5 oz. of Teriyaki Sauce and 3 tablespoons each of: Brown Sugar, Garlic Powder and Onion Powder. Salt and pepper your strips then add to the marinade. Refrigerate over night.

Remove the strips from the marinate
and allow the beef to come to room
temperature. Bring your smoker to
near or at the correct temperature.
Hang the strips on the racks of your smoker.

I placed the strips on the lower rack of my smoker. Note how I arrange them to hang through the grill. This helps them smoke on all sides. 

Smoke at the correct temperature
for 3 hours.

Remove from smoker and place the strips on a pan with aluminum foil. With your knife trim off any remaining fat (it’s the fat that can cause the jerky to turn rancid). Place the pan in the oven at 175 degrees. Dry the meat for an additional 3 to 4 hours in the oven. When done package and refrigerate. Your jerky will have lot’s of flavor…bring on a cold beer and enjoy! 

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