Classic Smoked Beef Jerky with a Black Pepper Kick

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika adds a smoky flavor without the liquid.

black pepper

💰Cheaper: white pepper

White pepper provides a similar heat with a different flavor.

Purchase eye of round beef from the grocery store.

Ask the butcher to slice the beef into thin strips against the grain.

If slicing by hand, freeze the beef for 30 minutes for easier cutting.

In a gallon zip top bag, combine 1 cup soy sauce, 1 cup beef stock, 1/2 cup brown sugar, and 1/2 cup Worcestershire sauce.

Add 4 cloves of minced garlic, 2 tablespoons of black pepper, 2 teaspoons of onion powder, and 2 teaspoons of red pepper flakes to the marinade.

Seal the bag and mix until the brown sugar and herbs are dissolved.

Add the sliced beef to the marinade one piece at a time to ensure even coating.

Seal the bag, removing excess air, and refrigerate for at least 8 hours or up to 24 hours for more flavor.

Remove the beef from the marinade and dry it between paper towels on a baking sheet to reduce moisture.

Preheat the smoker to 180°F.

Arrange the beef strips directly on the grill grates of the smoker.

Smoke the jerky for 2.5 to 3 hours, checking at the 2-hour mark for doneness.

Optionally, sprinkle additional black pepper on the jerky before smoking for extra flavor.

Check the jerky for a mahogany color and firm texture; it should be pliable but not soft.

Remove the jerky from the smoker and place it in a zip top bag to cool.

Once cooled, store the jerky in the refrigerator for up to 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens