Beef Jerky in a Smoker

Beef Jerky in a Smoker

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    15 h 10 m
Doug Patrick
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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.

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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.



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.



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

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Amount Per Serving (6 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 2489 mg
  • 100%

Based on a 2,000 calorie diet



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Beef Yakitori


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Teriyaki Beef Jerky