Smoked Peppered Beef Jerky Recipes

BEEF JERKY IN A SMOKER

Steps:

• In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
• Prepare an outdoor smoker for low heat and lightly oil grate.
• Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

PEPPERED BEEF JERKY

Steps:

• In a large zip top bag, combine all ingredients for the marinade. Mix well to dissolve the sugar.
• Add the sliced eye of round to your marinade and toss gently in the bag to coat all sides of the meat with the marinade. Refrigerate 8 hours, or up to 24 hours. The longer it marinates, the saltier and stronger the flavor will be.
• Remove the strips of marinated beef from the bag and place on paper towels. Pat dry.
• Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F. Transfer the strips to the grill grate, jerky rack, or cooling rack and season the top with additional black pepper, if desired.
• Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long
• Place the finished jerky in a gallon zip top bag while it is still warm. Don't seal closed all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. If you added the curing salt, the jerky will last a couple of weeks on the counter. If you did not add in the curing salt, it will last a couple of weeks in the refrigerator.

MIKE'S PEPPERED BEEF JERKY

Steps:

• Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
• Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
• Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
• If desired, sprinkle strips with more coriander seeds and black pepper.
• Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded. Store in refrigerator.

SMOKED PEPPERED BEEF JERKY RECIPE - TRAEGER GRILLS®

Steps:

• In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
• With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).
• Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.
• When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Remove the beef from the marinade and discard the marinade.
• Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.
• Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.
• Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.
• Squeeze out any air from the bag, then seal and refrigerate the jerky. It will keep for several weeks. Enjoy!

TRAEGER BEEF JERKY

Steps:

• Mix all marinade ingredients into a one-gallon zip-lock bag along with the sliced beef. Seal the bag, making sure to get as much air out of the bag as possible. Put the bag into the refrigerator and let marinate for 6-24 hours before cooking. Remove the bag from the fridge 1 hour prior to cooking.
• Startup your Traeger grill and put it on the smoke setting. If you don't have a smoke setting, 180-190° is ideal. Layout your meat on the grill with at least a half-inch space between all the pieces. Leave on the grill 4-5 hours turning once after 2 - 2 1/2 hours.
• Remove from grill when finished and let cool for thirty minutes to an hour before putting it into the refrigerator for storage. Make sure to get some for yourself before it's all gone.

SMOKED BEEF JERKY

Steps:

• Trim any excess fat off of your meat, and then slice thin (1/4 - 1/8 inch thick slices). This is easier if the meat is still slightly frozen
• Combine all of the marinade ingredients in a bowl and whisk together. Put the meat in a zip lock, and pour the marinade into the bag and then seal. Let the meat marinate for at least 12 hours and up to 24 hours
• Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours.
• Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn't bend.
• Place the jerky on a cooling rack until it's come down to room temp, and then store in an airtight container in your fridge.

SMOKED PEPPERED BEEF JERKY

Steps:

• Plan ahead, this recipe marinates overnight.
• In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of the black pepper.
• With a sharp knife, trim any fat or connective tissue off of meat. Slice the beef into 1/4-inch thick slices against the grain (this is easier if the meat is partially frozen).
• Put the beef slices into a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours to overnight.
• When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Remove beef slices from the marinade and discard the marinade. Dry the beef slices between paper towels then sprinkle beef slices generously on both sides with black pepper.
• Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
• Transfer to a re-sealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature.
• Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!