Pam's Smoked Beef Jerky

Pamela Rappaport


My grandson is ADDICTED to jerky so I set out to make some in my smoker. I know what's going in my home-made. Yes, I use Prague salt #1, I prefer to know any botulism and other bacteria are killed. If you don't use this, be SURE that you keep your jerky in the refrigerator. He wants to throw his in his backpack and eat it whenever at school, I rest easier knowing if it's not refrigerated for a while the bacteria isn't there.

This is a basic teriyaki type recipe, soy sauce, kinda sweet, garlic. I will also be posting my recipe that is based on Chinese Orange beef.

pinch tips: How to Use a Meat Thermometer




24 Hr


6 Hr




1 1/2 lb
lean beef like round steak
3/4 tsp
prague salt #1
1/2 c
brown sugar, firmly packed
3/4 c
light soy
1/4 c
worcestershire sauce
3/4 tsp
garlic powder

Directions Step-By-Step

Slice beef into 1/4 inch slices. Against the grain will be tender, with the grain will be chewier.
Mix everything together in a gallon plastic bag. Seal and marinate overnight.
Preheat the smoker to 170 degrees.
Drain in a colander. Do not rinse.
I use wooden skewers to pierce each slice near one end and let them hang down through the rack for my smoker. Takes much less space than laying the pieces out on the grate.
Place in the smoker and let it go for about an hour to dry a little.
I use pellets in my smoker, for this it's a mix of hickory and apple. Light the pellets and once they are going put in the smoker. If using chips, add them now. You only want to smoke for about 1 1/2 hours, not a heavy smoke.
Keep temperature at 170 for 3 hours (from the start). Reduce to 150 until dehydrated. Time will depend on thickness of meat and consistency of temperature.
Reduce to 150 and smoke/dehydrate until jerky bends and looks right. No moisture left but not tough as nails!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #jerky, #SMOKED, #Smoker