Elevate your jerky game with our masterbuilt smoked jerky recipe. Perfectly seasoned and smoky, it's a must-try for any meat lover.
Course
Snack
Prep Time15minutes
Cook Time5hours
Marinating6hours
Servings10
Ingredients
2-3poundsof lean meateye of round, sirloin, or flank steak
1/2cupsoy sauce
1/4cupWorcestershire sauce
2tablespoonshoney
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
1teaspoonsalt
1/2teaspoonblack pepper
Wood chipsHickory, Mesquite, or Cherry
Instructions
Prep the Meat
Start by selecting 2-3 pounds of lean meat. Eye of round, sirloin, or flank steak works best. Make sure to trim off any excess fat and connective tissue. Place the meat in the freezer for about 30 minutes to make it easier to slice.
After the meat has chilled, remove it from the freezer and use a meat slicer or a sharp knife to cut it into thin strips. Aim for slices that are about 1/8 to 1/4 inch thick. The thinner, the better!
In a bowl, mix together 1/2 cup of soy sauce, 1/4 cup of Worcestershire sauce, 2 tablespoons of honey, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This will be your marinade.
Place the sliced meat into a resealable plastic bag or an airtight container. Pour the marinade over the meat, ensuring all the pieces are coated. Seal the bag or container and refrigerate for at least 6 hours, or ideally overnight, to let the flavors infuse.
Fire Up the Smoker
About 30 minutes before you're ready to start smoking, preheat your Masterbuilt smoker to a temperature between 180-200°F (90-95°C). This low-and-slow approach is the key to perfect jerky!
While your smoker is heating up, prepare your wood chips. Soak them in water for about 30 minutes to create that perfect smoky flavor.
Get Smokin'
Drain the soaked wood chips and scatter them into the smoker's tray.
Remove the marinated meat from the refrigerator and arrange the strips on the smoker racks. Be sure to leave some space between the pieces for proper airflow and even smoking.
Place the racks into the smoker, close the door, and let the magic begin! Maintain the temperature at 180-200°F (90-95°C) throughout the smoking process.
Smoke your jerky for approximately 4-5 hours. Keep an eye on it, and it's ready when it reaches that ideal jerky consistency (firm but not brittle). Trust your senses!
Cool and Store
Once your jerky is done, remove it from the smoker and let it cool on a wire rack for about 30 minutes. This step helps it firm up even more.
When your jerky has cooled, it's time to store it. You can use an airtight container or vacuum-sealed bags to keep it fresh. Properly stored, your homemade smoked jerky can last for weeks.