Beef Jerky in a Smoker

Rating: 4.1 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

By Doug Patrick

Gallery

Recipe Summary test

prep:
10 mins
cook:
7 hrs
additional:
8 hrs
total:
15 hrs 10 mins
Servings:
6
Yield:
6 servings
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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; protein 32.1g; carbohydrates 6g; fat 22.9g; cholesterol 101.3mg; sodium 2488.9mg. Full Nutrition
Advertisement

Reviews (20)

Read More Reviews

Most helpful positive review

JONATHANELLIOTT
Rating: 5 stars
08/27/2003
6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too. Read More
Helpful
(98)

Most helpful critical review

TRILLIUM
Rating: 1 stars
08/27/2003
Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!! Read More
Helpful
(42)
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
JONATHANELLIOTT
Rating: 5 stars
08/27/2003
6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too. Read More
Helpful
(98)
MURIA
Rating: 5 stars
04/29/2004
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 grows on you. Read More
Helpful
(57)
TRILLIUM
Rating: 1 stars
08/27/2003
Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!! Read More
Helpful
(42)
Advertisement
ninamosher
Rating: 5 stars
05/17/2010
to the guy below. use common sense idiot too much pepper to you is perfect for us. Read More
Helpful
(30)
2ROOS
Rating: 5 stars
08/27/2003
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 Read More
Helpful
(21)
Not BCrocker
Rating: 1 stars
08/27/2003
Entirely too much pepper. We ended up throwing 3/4 of the jerky in the trash--what a waste of time and money! Read More
Helpful
(15)
Advertisement
Joey7712
Rating: 3 stars
02/24/2012
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 provide a bite feel that is more like jerky. Use paper clips to hang the strips of meat from the top grate of WSM smoker. Read More
Helpful
(14)
tray
Rating: 5 stars
03/11/2011
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! Read More
Helpful
(10)
Escarboro
Rating: 4 stars
11/24/2011
Came out great! Keep it on low though mine was over done after only five hours. We are eating it anyway it's still real good! Read More
Helpful
(9)
More Reviews
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/02/2021