What is smoked beef jerky?

Smoked beef jerky is a type of dried meat made by curing beef strips with spices and then slowly smoking them to add flavor and preserve the meat.

How is smoked beef jerky made?

It is made by marinating beef slices in a seasoned brine or dry rub, then smoking them at a low temperature to dry out the meat while infusing it with a smoky flavor.

Is smoked beef jerky healthy?

Smoked beef jerky can be a healthy snack as it is high in protein and low in fat, but its sodium content may be high, so it should be consumed in moderation.

How long does smoked beef jerky last?

Properly stored smoked beef jerky can last 1 to 2 months at room temperature and up to 6 months or longer if refrigerated or frozen.

Can smoked beef jerky be made at home?

Yes, home smoking of beef jerky is popular and can be done using a smoker, dehydrator, or oven with the right preparation and safety measures.

What wood is best for smoking beef jerky?

Common woods used include hickory, mesquite, apple, and cherry, each providing distinct flavors that enhance the taste of smoked beef jerky.

Smoked Beef Jerky That Tastes Like Real Barbecue 2026

Smoked Beef Jerky

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This smoked beef jerky brings the soul of real barbecue right into your kitchen. It features a deep, smoky flavor and a perfectly tender chew made with clean, simple ingredients, far superior to store-bought versions.

Author: Harmony
Prep Time: 30min
Cook Time: 6h
Total Time: 12h 30min
Yield: Approximately 1 pound of jerky 1x
Category: snack
Method: smoking
Cuisine: American
Diet: Gluten Free option

Ingredients

Scale

2 to 2.5 pounds lean beef (top round, eye of round, or flank steak)
3/4 cup soy sauce (or tamari for gluten-free)
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons pure maple syrup or honey
1 tablespoon smoked paprika
2 teaspoons freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon curing salt, Prague Powder #1 (optional)

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Instructions

Prep the beef by slicing it while partially frozen into 1/4-inch thick strips, trimming any fat. Slice with or against the grain as preferred.
Make the marinade by whisking together soy sauce, Worcestershire, brown sugar, maple syrup, smoked paprika, black pepper, garlic powder, onion powder, and cayenne in a large bowl or bag.
Add the beef strips to the marinade, ensuring they are submerged. Seal and refrigerate for at least 8 hours, ideally overnight.
Drain the beef strips and discard the marinade. Pat each strip thoroughly dry with paper towels and let sit at room temperature for 30 minutes.
Preheat your smoker to 180°F using hickory or mesquite wood for best flavor.
Arrange the dried beef strips directly on the grill grates without overlapping.
Smoke the jerky for 4 to 6 hours, until it is dry to the touch, bends without breaking, and has a firm, leathery texture.
Let the jerky cool completely on a wire rack before storing.

Notes

For a chewier texture, slice the beef with the grain. For a more tender bite, slice against the grain. The jerky is done when it bends like leather and may show small white fibers but does not snap. Store in an airtight container in a cool place for 1-2 weeks, in the fridge for up to 2 months, or in the freezer for up to 6 months.

Nutrition

Serving Size: 4
Calories: 70
Sugar: 1
Sodium: 450
Fat: 2
Saturated Fat: 1
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 11
Cholesterol: 25

Find it online: https://harmonymeal.com/smoked-beef-jerky/