Smoked Jerky
Make your own jerky at home and save some moolah! Our simple smoked jerky recipe can transform your beef or venison into tasty, smoky goodness. The marinating period is preferably overnight, hence the total time to produce this recipe.
What's In It?
- 1 cup Bachan's Hot & Spicy Japanese BBQ Sauce (OPTIONAL)
- -- MAKE YOUR OWN MARINADE --
- 1/2 cup Soy sauce
- 1/4 cup Frank's Red Hot
- 1/3 cup Worcestershire sauce
- 1/4 cup Local honey
- 1/4 cup Dark brown sugar
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Cayenne powder
- 1 tsp Sea salt
- 1 tsp Coarse black pepper
- 3 pounds Lean beef or venison
How to Make It
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If you aren't using a store-bought marinade like the Bachan's Japanese BBQ Sauce, make your own. Using a large bowl and whisk, mix soy sauce, Worcestershire, honey, brown sugar, garlic powder, onion powder, cayenne, smoked paprika, salt and black pepper.
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Add sliced venison or beef to the marinade and stir to coat.
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Cover the bowl with plastic wrap and transfer it to the fridge. Allow the beef to marinate overnight, a minimum of eight hours.
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Remove the meat from the marinade and blot-dry with paper towels. Let the meat rest at room temperature as you heat the grill.
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Preheat grill to 180-190 degrees Fahrenheit.
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Place the beef slices directly onto the grill grates over indirect heat, close the lid, and smoke the meat until it’s mostly dehydrated and doesn’t bend when you pick it up, about 4-5 hours. Some pieces may cook faster than others, depending on their grill positions. Check hourly.
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Transfer jerky to a cookie rack to cool completely. Transfer the room-temperature jerky to an airtight container to store for up to 2 weeks on countertop or 3-4 weeks in a refrigerator.