Smoked Beef Jerky
-
By
Tom Jackson
- Mar 15, 2016
Recipe Items
Beef jerky is an awesome snack to keep around the shop or office. We cook up two LEM jerky seasonings, Sriracha and Cracked Pepper and add a little bit of our favorite rubs to the mix as well.
Smoked Beef Jerky Recipe
Ingredients
For Sriracha Jerky:
- 2.5 lb eye of round
- LEM Backwoods Sriracha Jerky Seasoning
- R Butts R Smokin’ Ozark Heat
For Cracked Pepper Jerky:
- 2.5 lb eye of round
- LEM Backwoods Cracked Pepper Jerky Seasoning
- Oakridge BBQ Santa Maria
Instructions
Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in a zip top bag.
Mix the LEM Backwoods Jerky Seasoning according to the instructions on the package. Pour the mixture into the bag with the beef. Refrigerate 8 hours to overnight.
Preheat your Yoder Smokers YS640 pellet smoker to 200°F, set up for smoking/indirect grilling.
Fill an A-MAZE-N Tube Smoker with your favorite pellets. We’re using a mixture of cherry and pecan.
Remove the beef slices from the seasoning/cure mixture. Lay the slices out on a jerky rack, over a pan. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices on the top side with your rub. Continue the process, stacking the racks up to 4 high.
Place on the main cooking grate of the smoker. 90-120 minutes into the process, rotate the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible. Not totally crispy. This should take roughly 3.5-4 hours for a 4-5 pound batch.
Purchase Items in this Recipe
