Easy Beef Jerky
By starting the beef jerky in your smoker, you will get that authentic smoke flavor. Complete the drying in your oven or by using a food dehydrator.
Print PinServings: 8
Calories: 127kcal
Ingredients
- 1 pound top round steak trimmed and cut into long thin strips
- 1/2 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic peeled and lightly crushed
- 2 teaspoons fresh ground black pepper
- 2 teaspoons ground dried red chili
- 1 teaspoon onion powder
Instructions
- Combine all ingredients except the meat in a resealable plastic bag and mix well. Add steak and marinate for 1 hour in the refrigerator.
- Prepare smoker for a 4 hour smoke at about 150 degrees F.
- Remove meat from the marinade and place it on a sheet of foil. Spread the meat out evenly.
- Place in smoker and smoke until the surface darkens or about 3 hours. Cover the strips loosely with foil. You want to keep the smoke off but let moisture escape. Continue smoking for 1 to 2 hours.
- Meat should be well dried. You can continue to dry the beef jerky in a food dehydrator or your oven at a very low temperature.
Notes
Tips:
- Start the beef jerky in your smoker, but complete the drying process in your oven or food dehydrator.
- Ensure that the beef jerky completely cooled and dried. Condensation can promote rapid spoilage.
- Store the beef jerky in vacuum-sealed bags for 1 weeks. For added shelf-life (2-4 weeks), place oxygen absorbers in the bags.
- Label the bags with the date of preparation.
- Once opened, the jerky must be eaten within 5 days.
- When stored properly in vacuum-sealed bags, jerky can last in the freezer for up to 12 months.
Nutrition
Calories: 127kcal | Carbohydrates: 12g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 1025mg | Potassium: 414mg | Fiber: 1g | Sugar: 9g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg