🍖Smoker BBQ
Smoked Beef Jerky
Lean beef marinated and smoked low and slow until chewy and intensely savoury — the ultimate smoker snack.
30 min
Prep
5 hr
Cook
Medium
Difficulty
10
Ingredients
5
Steps
Ingredients
Servings
- 600 g lean beef (topside or silverside)
- 100 ml soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- Hickory wood
Method
- 1
Freeze the beef for to firm it, then slice as thinly as possible against the grain (with the grain for chewier jerky).
- 2
Whisk the remaining ingredients into a marinade and submerge the beef. Refrigerate 8–.
- 3
Drain and pat the slices dry, then lay them out without overlapping.
- 4
Smoke at 80°C (175°F) over hickory until the jerky is dry but still bends without snapping — about 4–.
- 5
Cool completely, then store in an airtight jar.
Notes
- Trim every scrap of fat — fat goes rancid and shortens shelf life.
- Keeps 1–2 weeks in a sealed jar; refrigerate for longer.