How to Make Smoked Beef Jerky - Three Ways!

Better than store bought! 

Here's three ways to make beef jerky with some crazy flavor and great, tender bites. We made three styles for you, but the options are endless! 

Want a visual guide? Watch the video!

These amounts are a rough guideline, feel free to adjust based on your taste and flavors. This is also per lb of meat.

Classic Salt & Pepper

• 1/2 cup Worcestershire
• 1/2 cup soy sauce
• 1/4 cup coard black pepper
• 2 tbs celery salt

Korean BBQ Style

• 1/2 cup soy sauce
• 4 cloves minced garlic
• 1/4 cup sugar
• 2 tbs honey
• 2 tbs gochugaru

Jerk Style - all in a blender

• 1 onion chopped
• 4 scallions chopped
• 3 sprigs thyme
• 2 cloves garlic chopped
• 1 tbsp allspice berries
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp white vinegar
• 2 tbsp sugar 2-4 chopped scotch bonnet, deveined and deseeded (adjust for preference)

Preparation

• Marinate meat for 2-6 hours or as long as possible if you are throwing in a ziplock bag. If you are using a vacuum sealed bag you can marinate for 20 mins.
• Smoke for 30 to 2 hours at 200 degrees. 
• Place your meat on the dehydrator for 2-3 hours at 150 degrees. 

Want to look cool while you make it? Pick up a Grillslingers Tank!