Beef Jerky in a Smoker
I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.
I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.
- Carbohydrate 36.8021690617841 g
- Cholesterol 0 mg
- Fat 1.4812325041407 g
- Fiber 11.1933646145571 g
- Protein 17.2603687992195 g
- Saturated Fat 0.215921667252353 g
- Serving Size 1 1 serving (828g)
- Sodium 42.2225140085434 mg
- Sugar 25.608804447227 g
- Trans Fat 0.630858230974851 g
- Calories 186 calories
Step-by-step
- 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.
- Prepare an outdoor smoker for low heat and lightly oil grate.
- 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.
Allowing meat to marinate for a full twelve to twenty-four hours ensures complete flavor penetration into dense cuts of sirloin. Overnight refrigeration is critical because shorter soaking times leave the center bland while outer edges over-absorb sodium from the soy sauce base. Nonporous glass or ceramic bowls prevent the acidic cider vinegar from reacting with metal surfaces during this prolonged resting phase.
Scaling Proportions for Different Batch Sizes
Multiplying ingredients requires strict adherence to ratios, particularly with concentrated liquids like Worcestershire sauce and hot pepper sauce. Doubling the two-pound sirloin quantity means doubling the marinade completely rather than adding proportional splashes, which maintains the correct moisture-to-salt balance. Spacing remains non-negotiable regardless of total volume; arrange strips in a single layer with zero overlap to guarantee uniform smoke exposure across every piece.
Managing Smoke Duration and Heat Consistency
Operating an outdoor smoker at low heat demands steady observation over the six-to-eight-hour cooking window. Removing individual pieces requires checking for dry edges alongside a pliable, slightly moist center rather than relying solely on a fixed clock. Storing finished batches inside airtight refrigerated containers preserves quality safely for up to two weeks.
