Smoky Beef Jerky Recipe

Smoky beef jerky is cured, slowly dried lean beef that is not artificially flavored. It is smoked using traditional methods, which involve smoking with woods such as hickory or mesquite. It imparts the meat with a rich intensity of flavor that is several layers deep.

The characteristic flavor is a true-to-life smokiness which is bold, savory and a bit burnt. This is a slow process that adds flavor without the use of a chemical process as with an oven or dehydrator. The outcome is a tasty, dense-textured jerky that has a natural campfire fragrance to it.

What makes it different is its clean ingredient list, a smokiness imparted by real smoke, and its preparation is done the artisanal way. It is made using real hardwood smoke and traditional drying methods.

Why You'll Love Smoky Beef Jerky

The flavor of smoky beef jerky is rich and has a complex touch of slow-cooked BBQ. Every bite has some hardwood char on it--hickory or mesquite mainly. It is delicious, a bit sweet but very rich in umami. The Smoky Beef Jerky is more delicious than regular jerky.

The chew hits and the taste lasts in your mouth as grilled meat.

You can keep fire-dried jerky for a few weeks. It is naturally preserved through smoking and drying. It does not require any refrigeration.

You get strong-flavored, clean protein now anytime. No burning, no preparation - just the real smoke and lasting flavor.

What are the Ingredients of Smoky Beef Jerky

Here are the key ingredients with their amounts:

• 1 lb lean beef (top round or brisket)
  

• ½ tsp liquid smoke or use natural smoking wood (hickory, mesquite)
  

• ¼ cup soy sauce
  

• ¼ cup Worcestershire sauce
  

• ½ tsp onion powder
  

• ½ tsp garlic powder
  

• ½ tsp paprika or smoked paprika
  

• 1 tbsp brown or maple sugar (optional for smoky-sweet flavor)
  
  

Marinade Preparation

Mix soy sauce, Worcestershire sauce, liquid smoke, onion powder, garlic powder and paprika. Continue stirring until the mixture is smooth and well mixed.

Add some chili flakes or cayenne to get some extra heat. Add 1 tbsp brown or maple sugar to have a smoky-sweet note. The optional spices are used to satisfy the heat and sweetness, and their use does not alter the texture.

Cut 1 lb of lean beef into long thin pieces and place in a covered container. Add the marinade to the beef and stir to cover the meat.

Store in the refrigerator for 6 to 24 hours. This enables the absorption of smoke and spice in the meat.

Soak thoroughly, before drying, smoking, etc. Any excess marinade must be removed in order to prevent a lumpy texture.

Cutting & Preparation

Cut beef against the grain so it can be tender when you bite. Cutting the muscle fibers reduces the amount of chewing time and enhances the texture.

Maintain the strips of 1/8 to 1/4 inch in thickness and even size. Even cutting provides even drying or even smoking, with no charred edges and uncooked centers.

After taking the steak out of the marinade, put the strips on paper towels in order to dry. Then blot both sides to remove extra moisture. Draining out excess water avoids moistness and accelerates drying.

Use a sharp knife to attain clean cuts. Cutting can be simplified by partially freezing the meat. Take away external fat, because it deteriorates more quickly than lean tissue.

Proper slicing and preparation influence tenderness, consistency and storage. 

What are the Drying/Cooking Methods for Smoky Beef Jerky

Smoking at 160–175°F using hardwood chips like hickory is the most effective method. Use low heat (between 160°F and 175°F). This slow smoking enhances a real wood taste in the meat and dries it in a uniform fashion.

As a good alternative, oven drying can be used. The temperature is set to 160°F. Combine 1/2 tsp liquid fire with the marinade to replicate the smoky taste. Put strips on a wire rack in a baking sheet. Leave a little gap on the oven doors to allow moisture to escape.

A dehydrator positioning is highly convenient. Give the marinade some smoked paprika or some liquid smoke. Dry safely at 160°F using a dehydrator.

Drying occurs in 4-6 hours, depending on strip thickness.  Jerky is cooked when it is solid and dry and bends rather than breaks.

Both ways preserve meat and develop thick BBQ-like flavors.

What is the Storage & Shelf Life of Smoky Beef Jerky

Hang or put jerky in airtight packages or containers in a vacuum and seal to prevent exposure to moisture and air. This avoids spoilage, and it preserves texture.

Store jerky in a cool, dry pantry. It lasts 1 to 2 weeks at room temperature. Refrigeration maximizes the shelf life to 1 month without impacting the flavor.

Jerky can be preserved by freezing it in vacuum-sealed portion bags. This preserves it up to 3 to 6 months. Refrigerate as little as possible to prevent moisture accumulation.

Good storage prevents oxidation and humidity, which are the principal sources of spoilage. Jerky is safe and tasty in case it is properly stored.

What is the Nutritional Value of Smoky Beef Jerky

Smoky beef jerky (28g/1 ounce) nutritional data are:

Calories: 70-90, according to the fat and added sugars.

Protein: Rich and offers 10-12g in a serving.

Carbohydrates: 4-9g, depending on marinade ingredients.

Sugar: 0–5g: This depends on the sweetening agent, such as brown sugar or maple syrup.

Sodium: 340-600mg, based upon seasoning and curing processes.

Smoky beef jerky is a high-protein, low-carb snack suitable for a keto, paleo and clean-eating diet. The sodium and sugar content vary according to the recipe, so check the labels to suit your nutritional requirements.