How To Make Beef Jerky - Step By Step

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.

Trim excess fat from the top round beef to ensure it's as lean as possible.

Place the trimmed beef in the freezer for about 30 minutes to firm it up for easier slicing.

Prepare the marinade by mixing together 2/3 cup of Lajoie ginger garlic marinade, 2 tablespoons of Worcestershire sauce, 3 tablespoons of brown sugar, 2 teaspoons of ground black pepper, 2 teaspoons of garlic powder, and 1 teaspoon of chipotle chili powder.

Let the marinade sit in the refrigerator for about 15 minutes while the beef firms up.

Slice the beef against the grain into strips approximately a quarter inch thick.

Place the beef strips into a dish and cover them with the marinade, ensuring each piece is well coated.

Cover the dish and refrigerate the marinated beef overnight (or for 4-8 hours if short on time).

After marinating, remove the beef strips from the marinade and lay them on a tray or rack to drain off the excess marinade.

Preheat the smoker to 165°F and prepare it with peach wood chips for smoking.

Arrange the beef strips in the smoker, ensuring they are not overlapping, and smoke them at 165°F until they reach the desired dryness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens