How to make Beef Jerky | Camphchef

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Slice beef into quarter-inch thick slices against the grain using a good slicing knife.

Place sliced beef in a Ziploc bag or container.

Pour in the jerky gold marinade and shake the bottle to mix the seasonings well.

Marinate the beef in the refrigerator for 12 to 24 hours.

Preheat the Camp Chef pellet smoker to 160°F (70°C).

Arrange the marinated beef slices on the jerky accessory racks of the smoker.

Smoke the jerky for 4 to 6 hours, checking every half hour for doneness.

Remove thinner pieces of jerky when they are rigid and thicker pieces when they no longer bend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens