Smoke Steak Chips / Crispy Steak Jerky #txbbq #steak #smoker #jerkydiy #campchef

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds smokiness without liquid.

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be cheaper.

Purchase thinly sliced chuck steaks from the butcher.

Carefully pull each steak apart from each other to ensure they are thin.

Season two full steaks with Dale's Seasoning, making sure to spread it on both sides.

Use Gilla holics SPG rub on another steak, applying it evenly.

For the final steak, use a combination of Gilla holics SPG rub and vodka rub, ensuring an even coating.

Preheat the smoker to 163°F (73°C) and set it to low smoke.

Place the seasoned steaks on the smoker grill.

Smoke the steaks for about 2 hours and 15 minutes, checking for doneness.

After 2 hours, check the texture; it should resemble jerky but may need more time to dry out.

Continue smoking the steaks for over 8 hours to achieve a crispy texture, avoiding oversmoking.

Optionally, turn the steaks over halfway through the smoking process for even cooking.

Taste the steaks to check for flavor and texture, noting that they should be crispy and flavorful.

If desired, refrigerate the steaks to dry them out further for extra crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens