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Beef Jerky in a Smoker

Beef Jerky in a Smoker

  • Prep

    10 m
  • Cook

    7 h
  • Ready In

    15 h 10 m
Doug Patrick

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

JONATHANELLIOTT
78

JONATHANELLIOTT

8/27/2003

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

MURIA
48

MURIA

4/29/2004

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.

TRILLIUM
36

TRILLIUM

8/27/2003

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

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