How To Make Beef Jerky With Electric Smoker

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How to make beef jerky electric smoker? Jerky is a fantastic way to keep meat for extended periods of time. I have never seen a big batch of jerky last longer than a few days in my home, however. Preparing jerky using a smoker rather than a dehydrator or oven adds an entirely new level of flavor.

The amount of smoke produced by the Pit Boss Electric Smoker is not so great that it overpowers the taste of the meat. A lower temperature means you do not have to keep an eye on the smoker all day to replace the chips every 45-60 minutes. Just make sure to open up the vent 100 percent to allow for proper circulation of smoke.

Also Read: How To Eat Shredded Beef Jerky

The majority of the jerky I have created has come from lesser-quality cuts of beef. Because no food-borne illness can be avoided by cooking beef all the way through, it is simple to work with. Caribou, elk, and venison are comparable to beef in terms of Game meats are similar to beef. Seafood, such as salmon, is an excellent choice for the same reason. Pork and Poultry are a little more challenging since they must be fully cooked. We will concentrate on game meats, beef, and pork in this piece.

I recommend marinating your protein before smoking it while you do not want jerky that is completely as dry as a bone. Let it smoke for a few hours on low heat to ensure that it is cooked all the way after marinating. You may also choose to omit the marinating step and just use your favorite dry rub with beef. This gives for a crisper texture. We will try to get a cooked through, steeped in flavor, yet still somewhat pliable end product in these recipes – not the tooth breaker.

Also Read: How Thick To Slice Meat For Jerky?

How To Prepare Beef For Jerky

One of the easiest ways to prepare the beef round using an electric smoker, you will need to cut it down and slice it into raw strips of meat. Trim any sinew or excessive fat from the round first. It is unlikely to be much, but keep an eye out for it.

Remove any silverskin, if necessary. Silverskin can become hard and deformed during smoking, causing the meat to cook misshapenly. Gently slide a blunt table knife beneath the skin and use a dry paper towel to obtain traction on it and pull away. If you are lucky, it will all come off in one go; but if not, you will have to repeat this process until everything is removed.

Also Read: How To Tell If Jerky Is Done Dehydrating

To make quarter-inch slices, slice the trimmed round against the grain. Slice the beef against the grain to keep your final jerky from being too tough to chew.

Ingredients

3 lbs of round steak

Marinade

¼ cup of honey
¼ cup of Worcestershire beef sauce
¼ cup of soy sauce
¼ cup of brown sugar
1 tsp of kosher salt
2 tsp of garlic powder
1 tbsp of red pepper flakes
2 tsp of onion powder

Instructions

Trim off any excess fat from the round of beef. Remove the membrane or silverskin if it is still on the meat using a table knife and paper towel.
You may also use a meat slicer to cut the round into thin slices. When smoking, slice them irregularly for optimum results.
In a tiny saucepan, combine all of the marinade ingredients. Allow it to cool before placing beef slices in the marinade, covering them completely.
Slice the meat into equally thin pieces using a knife or as thinly as possible. Pour the rest of the marinade over the beef. Marinate for at least 12 hours, preferably overnight, in the refrigerator.
Cover a baking sheet with paper towels. Remove the meat from the refrigerator and place it on the prepped baking sheet. Allow it to dry.
Add wood chips to the tray and put it on the electric smoker, which should be set to 165°F (74°C).
Place the beef strips on the smoker grates and seal the chamber door for 3 hours.
Check the jerky every hour to be sure it is not cooking unevenly. If they are, rearrange them as needed.
Remove the jerky from the smoker after three hours and set it aside it to cool on a wire rack. When the jerky is dry and firm but bends without breaking, it is done.
When ready to serve, transfer the ice cream to an airtight container and refrigerate for at least four hours before serving. It can be kept for up to two weeks if properly stored, but it is ideal within four days.

Beef Jerky Spicy Smoked Recipe

To add a little flavor to your beef jerky, try this simple substitute. To the marinade, add one part I and two parts 2 TBS of one of your favorite hot sauces. Alternatively, you may mince a couple of whole Thai chili peppers red and blend them into the mix. Remember to dry meat before smoking it.

Elk Smoked Jerky Recipe

Elk is very lean meat. It is best to pound the flesh flat and mix it with some acid in order to soften it. To break down the muscle fibers, this dish includes orange juice.

Ingredients:

1 lb of elk of the loin meat
1/4 cup of orange juice
1 tsp of each sea salt and black pepper
1/2 cup of tamari or soy sauce
2 TBS of honey
2 tsp of garlic powder
2 TBS of Worcestershire sauce
2 tsp of onion powder
1 tsp of red chili pepper flakes
Water for the bowl
Any wood chips, soaked

Directions:

Pour all of the marinade ingredients into a large baking dish or a sealable bag.
Trim the elk against the grain, then slice it into 1″ wide x 1/4″ thick strips. Just to loosen the muscle fibers, pound it a few times with a mallet. Marinate the meat for up to 12 hours in advance in a mixture of olive oil and your favorite wine vinegar.
Remove the smoker racks. Dry the elk with paper towels and lay them on the racks, spacing them apart with air between them.
Preheat your smoker to 165°F. Add the water to the pan. Place the chip tray with the soaked wood chips into your smoker.
Place the grates with beef in the smoker before cooking. Smoke for 4 to 6 hours, or until the meat is firm but not dried out. Check the chip tray and water pan at 3 hours to see if they need more water or chips; if so, add them now.