Beef Jerky

[Snoutmaster]

Hey all, I've got an electric smoker w/ an adjustable thermostat and was wondering if anybody had some beef jerky cooking tips.  I've always used a dehydrator and it turns out well, but wanted to see if the smoker brings anything else to the table.  Any advice is welcome and if anybody has any marinades they would be willing to share, it would be appreciated as well

[Hog_Swanson]

Found this on a google search.  I have personally never tried to smoke jerky, but I would love to know how it turns out.


Ingredients

1-lb meat
½-cup soy sauce
2-tablespoons Worcestershire sauce
2-tablespoons honey
1-tablespoon red pepper flakes
2-teaspoon onion powder
2-teaspoons of garlic powder
1-teaspoon black pepper
Instructions

Along the grain of the meat, cut it into 1/4" thick strips. Remove any fat as you slice.
Thoroughly mix all your ingredients and marinate the meat overnight in the fridge.
Preheat your smoker at 165 degrees Fahrenheit. Fill the water pan with water, and add your favorite wood chips.
When your smoker has reached 165 degrees Fahrenheit, add your meat. Either skewer the meat and hang the pieces from a rack, or lay them flat on the racks.
Smoke at 165 degrees Fahrenheit for about 4 -6 hours, or until the meat is firm. If you're not sure if the jerky is done, take a piece and lightly shake it between your fingers. If it's floppy or limp, put it back in the smoker and keep checking.
Notes

Store the jerky in a Ziplock in a cool place. If you've made too much, homemade smoked jerky will usually last about 3 months in the freezer.

When placing the meat in your smoker, a little touching is fine, but don't overlap the meat. Use multiple racks instead of forcing all the pieces of meat onto one rack.

Use mesquite, hickory, pecan or alder wood chips to best complement the meat.

[PorkRinds]

Best jerky I've ever had is smoked. And has a ton of black pepper.

[Boarcephus]

I've been making jerky for years and have always used a combination of soy sauce,liquid smoke, and Fabulosa Fajita Marinate along with minced garlic, crushed red pepper, cayenne pepper and brown sugar.  Mix it all together and dump everything, along with the meat in a gallon size baggie and let it marinate for 3-4 hours. 

Now one thing I've never done is smoke it.  Wonder what a good temp would be?  The only problem I see would be I've got two dehydrators so I can smoke probably 5 pounds of meat at a time but I've got a large BGE and I bet I'd be lucky to get a pound on it at a time. 

[DeltaBoy]

https://www.buc-ees.com//index.php

Here where I get my jerky.

[HogimusMaximus]

https://www.buc-ees.com//index.php

Here where I get my jerky.

gotta try ralphs, its good stuff.

[DeltaBoy]

gotta try ralphs, its good stuff.

Thanks