How do I Make Beef Steak Jerky in a Smoker?
- 1). Slice the meat going across the grain. Make the slices no more than 1/4 inch thick for faster smoking. If you have trouble, freeze the meat partially to make even slicing easier.
- 2). Place the sliced meat into a bowl with marinade and 4 tsp. of quick cure. Four lbs. of meat requires 2 cups of marinade. Some tasty marinade options include teriyaki sauce, brown sugar with Worcestershire and beef broth, and hot sauce with vinegar and honey. Leave the slices soaking overnight in the refrigerator.
- 3). Drain the beef slices. Sprinkle them lightly with salt and pepper and any personally desired spices.
- 4). Start the smoker using any type of aromatic wood such as mesquite, apple or pecan. Oil the grate of the smoker so that the meat does not stick. Once the wood begins to smoke, watch the temperature. The ideal heat is 150 degrees F throughout the smoking process.
- 5). Lay the meat on the grate with spaces between the pieces to promote even cooking. Turn the jerky once an hour using an oven mitt and tongues. The jerky takes about six to 12 hours of smoking to cook completely. Test it by taking a piece off, cooling and bending. If it bends and cracks without breaking, it's ready.
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