Beef Jerky in a Smoker11 Reviews
- Prep: 10 min
- Cook: 7 hr
- Ready In: 15 hr 10 min
“I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.” - by Doug Patrick
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 362 cal
- 22.9 g
- 6 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too...." See more"
"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..." See more you."
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