Jerky in an Electric Smoker
FOR THE JERKY
- 1 pound meat
- 3-4 cups wood chips
FOR THE MARINADE
- 1/2 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon red pepper flakes
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
You can make jerky using beef, pork, goat or lamb and game animals such as deer, bear, caribou and moose. The meat should be lean, cut thin (1/4 of an inch) and trimmed of all fat.
Cutting against the grain of the meat, slice into strips 1" wide and 1/4” thick, removing all fat as you slice.
In a medium bowl or zip top bag, thoroughly mix soy sauce, Worcestershire sauce, honey, red pepper flakes, onion powder, garlic powder and black pepper. Add meat and marinate overnight in the refrigerator.
Fill the water pan with water and add your favorite wood chips to the smoker box. Set your smoker to 165°F.
When your smoker reaches 165°F, add meat slices. You can skewer the meat and hang the skewers from a rack or lay them flat.
Hot TipWhen placing the meat in your smoker, don’t overlap the meat. Use multiple racks to allow for space between the slices.
Smoke until the meat is firm, about 2-3 hours. If it’s floppy or limp, put it back in the smoker and keep checking. Cook time varies based on weather conditions and the thickness of meat slices.
Hot TipCheck for doneness at the 2-hour mark, then every hour and more frequently as it gets closer to done. Remove slices as they are done to prevent overcooking.
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