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Beef Jerky in a Smoker

Rated as 4.1 out of 5 Stars

"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 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Prepare an outdoor smoker for low heat and lightly oil grate.
  3. 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 20
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.

Most helpful critical review

Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!

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6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.

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...

Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!

to the guy below. use common sense idiot too much pepper to you is perfect for us.

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

Entirely too much pepper. We ended up throwing 3/4 of the jerky in the trash--what a waste of time and money!

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 ...

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!

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!