Beef Jerky in a Smoker

11 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

Ingredients

4 tablespoons ground black pepper
1 cup soy sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 pounds sirloin, cut into 1/2 inch thick slices

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Metric US

Original recipe yields 6 servings

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.
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

Amount Per Serving (6 total)

Calories
362 cal
18%

Fat
22.9 g
35%

Carbs
6 g
2%

Based on a 2,000 calorie diet

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Reviews (11)

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JONATHANELLIOTT

Aug. 27, 2003

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

MURIA

Apr. 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..." See more you."