Smokey Beef Jerky.
Dried, not cooked! Beef can be a tasty snack without even cooking it.
Preparation Time: 2 days (mostly marinading time though)
A beautiful beef jerky recipe for the BBQ smoker.
I love beef jerky and since getting my own Weber Smokey Mountain smoker I wanted to try making my own jerky on there. It was a lot more simple than I’d first thought too.
The key to sucess with this recipe is making sure that the smoker keeps a good low (and I mean low) temperature. The aim is to dry out the meat, not actually cook it.
Aim for 65C or 150F and you’ll be golden. I enlisted the “snake method” of putting my coals in the Weber Smokey Mountin – I’ll try and do a video of that soon.
Its a pretty simple 3 step recipe. Slice the beef, marinade the beef, dry the beef. That’s it!
- Weber Smokey Mountian BBQ Smoker
- 500 g Lean beef Trim off all fat
- 175 ml Tereyaki Sauce
- 175 ml BBQ sauce
- 75 ml Worcestershire sauce
- 1.5 tsp Garlic Pepper
- 1.5 tsp Onion Powder
- 0.5 tsp Salt or Cure
- Slice your beef into really thin slices. As thin as possible works best in to 2 – 4 inch long pieces (like the size of jerky you'd buy in the shops)
- Mix all the marinade ingredients together in a bowl and put in your beef slices. Pop in the fridge for at least 24 hours.
- Set the smoker to burn low and slow. You don't want to cook the meat but you want to be drying out. The ideal temperature is 150F or 65C. Regarding smoke, have the burn smoke the meat in the first hour or so for it to absorb the smoke flavour.
- Place the pieces of marinaded beef on the smoker. Both levels and leave on for at least 5 hours. Keep an eye on the temperature. You don't want to cook it – just dry it out.
- The jerky should be ready after about 5 – 6 hours. It will be dry and chewy, but not burnt. This can be stored in the freezer for up to 6 months (if it lasts that long!!!)
Did you make this?
Leave me a comment and tell me how it worked out.