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My review
Beef Jerky in a Smoker
Doug Patrick
"I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator."
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Ingredients
15 h 10 m servings 362 calsOriginal recipe yields 6 servings
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Directions
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- 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
Per Serving: 362 calories; 22.9 g fat; 6 g carbohydrates; 32.1 g protein; 101 mg cholesterol; 2489 mg sodium. Full nutrition
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Reviews
Read all reviews 1919 Ratings
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Most helpful positive review
5/25/2001
6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.
Most helpful critical review
5/27/2001
Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!
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5/25/2001
6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.
4/29/2004
I don't use a smoker (so the flavor may be different), but this jerky recipe is the one my husband requests. I personally think the pepper is a bit strong, but the flavor is excellent, and it gr...
5/27/2001
Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!
5/13/2010
to the guy below. use common sense idiot too much pepper to you is perfect for us.
9/23/2000
This is magic - I add some of Daves Ultimate insanity sauce and it gives it a great taste - all my friends say its the best jerky yet
4/15/2003
Entirely too much pepper. We ended up throwing 3/4 of the jerky in the trash--what a waste of time and money!
2/24/2012
Decent recipe - but I would recommend top round steaks cut at 1/4" thick as top round will provide a more lean cut of meat with less fat/marbling, and the thinner cut will reduce smoke time and ...
3/11/2011
I love pepered stuff but Im the only one here at our house, so I used Garlic salt insted. OMG that was great. thanks for putting this on line. Good Stuff!