Spicy Smoked Beef Jerky
This smoked beef jerky recipe is straightforward, flavorful, and incredibly easy to make! While it has a spicy kick, you can dial down the heat by using less cayenne pepper.
Servings: 14 Servings
Calories: 247kcal
Equipment
Ingredients
- 4 lbs beef round
- 1 cup soy sauce
- ⅓ cup sesame seed oil
- ¼ cup Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon cayenne pepper (or to taste)
Instructions
- Slice beef into thin ⅛" slices, against the grain using a meat slicer (preferably) or with a sharp knife.
- Whisk marinade ingredients together in a measuring cup or bowl. Add meat to a bowl or ziplock bag and pour the marinade over it. Make sure all the slices are submerged in the marinade. Marinate for a minimum of 12 hours, and up to 48 hours.
Smoking Instructions
- Turn smoker on and add pellets. I prefer to use hickory or mesquite, but you can use your favorite wood pellet flavor. Set smoker to 180℉. Select super smoke, if you have that option.
- Remove marinated meat from the bag and arrange directly on the grill grates. Do not overlap. Close lid and smoke for approximately 5 hours or until the jerky reaches the desired texture.
Notes
- Keep in mind that the beef round will be easier to slice if it's slightly frozen.
- A meat slicer makes slicing the meat much easier!
- I like to alternate the slices with the marinade to make sure each piece gets fully submerged.
- Store jerky in an airtight container in the fridge for up to a month.
- Jerky freezes well, especially when vacuum-sealed in food-saver bags.
Nutrition
Serving: 2.5ounce | Calories: 247kcal | Carbohydrates: 3g | Protein: 31g | Fat: 12g | Cholesterol: 80mg | Sodium: 1072mg | Fiber: 1g | Sugar: 1g
