Smoked Beef Jerky Recipe
For Sriracha Jerky:
For Cracked Pepper Jerky:
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.