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Original Smoked Beef Jerky Recipe


Ingredients:

  • 1 Tb. cider vinegar
  • 4 Tb. pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 1 c. soy
  • 2 lb. of beef (or any meat type)

Directions:

  1. After trimming all the fat, cut your meat into thin slices about 1/8″ thick.
  2. Combine ingredients and marinate meat.
  3. Cover and keep the meat marinating in the fridge over night or til your desired time.
  4. Loosely wrap the meat in foil and smoke until pliable. Enjoy!
 

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8 Responses »

  1. by Rick

    You might include in your recipes what kind (cut) of beef people should use to make there own jerky! A good flank steak or should they use ground beef? Hamburger jerky anyone!!

  2. by JerkyRecipes

    Rick,

    Thanks for the advice! Unless specified otherwise, most all of the jerky recipes on our site use whole-muscle meat/flank steak cuts of beef. While most recipes can apply to both whole-muscle and ground beef, the traditional way of making jerky is made from whole-muscle, therefore our recipes reflect that process. Any recipe that contains ground beef is what we call “chopped and formed” and requires a slightly different process to dehydrate and prepare.

    Hopefully this addressed your comment/question.

  3. by brian a.

    i liked the recipe and i was curious if you can use a food dehydrator with this recipe cause i love smoked jerky !!!!

    brian a.

  4. by JerkyRecipes

    Brian,

    Yes you can use a food dehydrator with this recipe.

  5. by Rob L

    I want to try this recipe. Wouldn’t wrapping the meat in tin foil impede the smoking process?

  6. by Lee

    First time making Jerky and I choose this recipe, VERY GOOD, lessons learned: I will cut my meat even smaller next time, I will hot smoke vs cold smoke to save time, I did not wrap in foil and it turned out great. Too spicy for the kids, but the adult love it!

  7. by Denise

    Thanks for all the recipes. The recipe list is very hard to read, though, due to the yellow/orange font color.

  8. by Denise

    And is it really 4 tablespoons of pepper or is it 4 teaspoons?

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