Smoked Beef Jerky
Smoked beef jerky is made with thin slices of flank steak marinated with coconut aminos, hoisin and spices, then slowly smoked until chewy.
Servings: 3 Pounds
Equipment
Ingredients
- 1 1/4 Cup coconut aminos
- 2 Tablespoons hoisin sauce
- 1 Tablespoon garlic powder
- 1/2 Tablespoon ginger powder
- 1 Tablespoon onion powder
- 1 Teaspoon black pepper
- 1 Teaspoon ancho chili powder
- 2 Pounds flank steak
Instructions
- Whisk coconut aminos, hoisin sauce, garlic, ginger, onion, chili powder, and black pepper in a large mixing bowl.
- Slice steak into ¼-inch thick slices against the grain.
- Add to the bowl and cover. Place into the fridge and let marinate at least 3 hours, preferably overnight.
- Arrange the slices of marinated meat on a cookie sheet lined with foil and paper towels. Place a layer of meat, and then add a paper towel layer. Continue this layering until you have placed all of the meat on the baking sheet. Absorbing the extra moisture will help the meat cook more evenly.
- Set smoker to 165 degrees F and preheat with the lid closed for 15 minutes.
- Once preheated, arrange sliced steak directly on the grill grate and smoke for 4 hours.
- Check to be sure the jerky is done by lifting one end of the meat, if it holds its shape (and is a bit pliable) the jerky is ready. If it bends too much, smoke for another half hour and check again.
- Place on a wire rack lined baking sheet to cool for 30 minutes. Store any leftovers in a Ziploc bag in the fridge.
Food safety: For homemade beef jerky, USDA guidance recommends heating beef to an internal temperature of 160 degrees F. Check the thickest pieces with an instant-read thermometer during the smoking process.
Notes
Keep the slices even: Aim for ¼-inch thick strips so they smoke and dry at roughly the same rate.
Choose your cut direction: I usually slice against the grain for jerky that's easier to chew. Slice with the grain if you prefer a tougher, more traditional chew.
Marinate overnight when you can: The beef needs at least 3 hours in the marinade, but I prefer leaving it overnight for more flavor.
Blot away the extra marinade: Pat the strips well with paper towels before smoking. Removing that excess surface moisture helps the beef dry more evenly.
Check the texture, not just the time: Four hours is a guideline. I take a piece off and let it cool slightly before checking it. The jerky should be dry and firm but still bend without snapping.
Check thicker pieces first: Small differences in thickness mean some strips may finish sooner than others, so don't assume every piece will be ready at exactly the same time.
Choose your cut direction: I usually slice against the grain for jerky that's easier to chew. Slice with the grain if you prefer a tougher, more traditional chew.
Marinate overnight when you can: The beef needs at least 3 hours in the marinade, but I prefer leaving it overnight for more flavor.
Blot away the extra marinade: Pat the strips well with paper towels before smoking. Removing that excess surface moisture helps the beef dry more evenly.
Check the texture, not just the time: Four hours is a guideline. I take a piece off and let it cool slightly before checking it. The jerky should be dry and firm but still bend without snapping.
Check thicker pieces first: Small differences in thickness mean some strips may finish sooner than others, so don't assume every piece will be ready at exactly the same time.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 653mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg
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