Beef Jerky in a Smoker Recipe -
Beef Jerky in a Smoker Recipe
  • READY IN 15+ hrs

Beef Jerky in a Smoker

Recipe by  

"I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    7 hrs

    15 hrs 10 mins


  1. In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
  2. Prepare an outdoor smoker for low heat and lightly oil grate.
  3. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

6-8 hours at 200 degrees consistently makes great jerky. Adding a little home grown cerrano pepper works well too.

Most Helpful Critical Review
Aug 27, 2003

Way too much pepper!!! This would probably be fine if you cut the amount of pepper by 75%!!

Apr 29, 2004

I don't use a smoker (so the flavor may be different), but this jerky recipe is the one my husband requests. I personally think the pepper is a bit strong, but the flavor is excellent, and it grows on you.

May 17, 2010

to the guy below. use common sense idiot too much pepper to you is perfect for us.

Aug 27, 2003

This is magic - I add some of Daves Ultimate insanity sauce and it gives it a great taste - all my friends say its the best jerky yet

Aug 27, 2003

Entirely too much pepper. We ended up throwing 3/4 of the jerky in the trash--what a waste of time and money!

Feb 24, 2012

Decent recipe - but I would recommend top round steaks cut at 1/4" thick as top round will provide a more lean cut of meat with less fat/marbling, and the thinner cut will reduce smoke time and provide a bite feel that is more like jerky. Use paper clips to hang the strips of meat from the top grate of WSM smoker.

Nov 24, 2011

Came out great! Keep it on low though mine was over done after only five hours. We are eating it anyway it's still real good!


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 2489 mg
  • 100%

* Percent Daily Values are based on a 2,000 calorie diet.

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