If you love a savory, smoky snack, this beef jerky recipe is sure to become a favorite. It’s easy to make at home and perfect for satisfying those cravings anytime.
Prep Time30 min
Cook Time6 hr
Total Time6 hr 30 min
Difficulty
Hard
Cooking Hints
Use lean cuts of beef to ensure the jerky dries evenly and stays tender.
Marinate the meat overnight for deeper flavor and better texture.
Keep the smoker temperature low and consistent to avoid cooking the jerky too quickly or unevenly.
Ingredients
0/10
Why This Recipe Is So Popular
This jerky is packed with rich, smoky flavor and a perfect balance of savory spices. It’s a great snack that’s both satisfying and easy to carry on the go. Plus, making it at home means you control the ingredients and can customize the taste to your liking.
Step 1
In a bowl, mix together the soy sauce, Worcestershire sauce, cranberry-grape juice, teriyaki sauce, hot sauce, steak sauce, brown sugar, and black pepper. Pour the marinade into a resealable plastic bag, then add the flank steak. Make sure the meat is well coated, squeeze out as much air as you can, and seal the bag. Pop it in the fridge and let it soak up all those flavors for 8 to 10 hours.
Step 2
When you're ready, take the steak out of the marinade and pat off any excess liquid. Lay the strips on the wire racks of your smoker—it's fine if the pieces are touching, just avoid stacking them on top of each other.
Step 3
Set your smoker according to the manufacturer's instructions, adding wood chips as needed (about one pan per hour). Smoke the meat low and slow for 6 to 8 hours until it’s dry and snaps easily when bent. Enjoy your homemade jerky!
255
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Inspiration
Enjoy this jerky as a quick protein boost during hikes, road trips, or busy days. It pairs well with cheese, nuts, or fresh fruit for a balanced snack. You can also chop it up and add it to salads or soups for a smoky twist.
Storage Instructions
Store the jerky in an airtight container or vacuum-sealed bag to keep it fresh longer. Keep it in a cool, dry place or refrigerate if you plan to store it for several weeks. Proper storage helps maintain its flavor and prevents moisture buildup.
Frequently Asked Questions
Can I use a different cut of beef for this jerky?
Yes, you can use other lean cuts like top round or sirloin, but flank steak works best for tenderness and flavor.
How thin should I slice the beef?
Slice the beef about 1/4 inch thick against the grain for the best texture.
Do I need to soak the meat in the marinade overnight?
Marinating for 8 to 10 hours is recommended to fully absorb the flavors.
What type of wood chips should I use for smoking?
Mild woods like hickory, apple, or cherry work well for beef jerky.
Can I use a regular oven instead of a smoker?
Yes, you can dry the meat in a low oven at about 170°F (75°C) for several hours, but it won’t have the same smoky flavor.
How do I know when the jerky is done?
It’s ready when the meat is dry and snaps easily when bent without breaking in half.
Should I pat the meat dry before smoking?
Yes, patting off excess marinade helps the jerky dry evenly during smoking.
How should I store the finished jerky?
Store it in an airtight container or zip-top bag at room temperature for up to two weeks or refrigerate for longer shelf life.
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