recipe
Jerky in an Electric Smoker
5.0

Dehydrating meat was one of the first methods to preserve it. Although, we no longer have to dry meat to preserve it, many still enjoy the taste and convenience of jerky. And, because the fats have been removed, it’s actually a healthy source of protein.

Ingredients
1
pound meat
1/2
cup soy sauce
2
tablespoon worcestershire Sauce
2
tablespoon honey
1
tablespoon red pepper flakes
2
teaspoon onion powder
2
teaspoon garlic powder
1
teaspoon black pepper
Ingredient Tips
Smoke-Flavored Jerky
Add wood chips for a smokey infusion.

For a mild, sweet flavor, add apple or cherry woods.
Hickory wood will add a hint of bacon.
Mesquite wood is a traditional smoking wood, but it can be strong. To tone it down, add a little apple or cherry. Blending apple or cherry wood with hickory will help balance out sweet, bacony flavors.
Directions
1
Along the grain of the meat, cut it into 1/4” thick strips. Remove any fat as you slice.
2
Thoroughly mix all your ingredients and marinate the meat overnight in the fridge.
Hot Tip: If you’ve made too much, homemade smoked jerky will usually last about 3 months in the freezer.
3
Preheat your smoker at 165 degrees Fahrenheit. Fill the water pan with water, and add your favorite wood chips.
4
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.
Hot Tip: 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.
5
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.
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