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
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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.

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  • 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
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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)
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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)
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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)
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