This smoked peppery beef jerky really turned out fantastic! Fire up the smoker and get ready to make some really good beef jerky.
The beef eye of round was sliced with the grain for a more chewy bite. The jerky was marinated for 24 hours in a tasty mixture of soy sauce, sugar, garlic, and pepper.
I smoked this recipe along with my Teriyaki II Beef Jerky recipe in my Masterbuilt Smoker. The meat was dried for 1.5 hrs at 160°F then turned up to 200°F for 1 hr while hitting it with a handful of hickory wood chips. One handful of wood chips is all you need when smoking jerky. After it gets that tasty smoke from the handful of chips, the temp is lowered back down to 160°F and finished off. Mine took another 8 hours to finish, bringing the total time in the smoker to 10.5 hrs.
In the picture above you can see the Garlic Black Pepper Beef Jerky on the left and the Teriyaki II Beef Jerky on the right. Both recipes turned out amazing!
I was extremely happy with how this beef jerky turned out. It had a subtle taste at first, but then hits you with a nice spice from the black pepper. The garlic is not over powering and if you really like garlic, you could even add a little more. You will definitely love this recipe!
For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker
- 1lb beef eye of round roast
- ¼ cup soy sauce
- ¼ cup cold water
- 2 tbsp brown sugar
- 2 tsp ground black pepper
- ½ tsp sea salt
- ½ tsp garlic powder
- ¼ tsp onion powder
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the soy sauce, water, brown sugar, ground black pepper, sea salt, garlic powder, & onion powder in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Slice with the grain for a chewier jerky.
- Add sliced beef to the mixture and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade.
- Pat dry the strips with paper towels.
- Dry with your favorite jerky making method. I used my smoker to make this batch of jerky.
- The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to Smoke your beef jerky, visit my page: How to Make Beef Jerky in a Smoker
I have a similar recipe, minus the liquids. I just mix the meat up with dry spices,
Can u send me your recipe please
Send you the recipe? Are you unable to see it on this page? I’ve looked and am able to see it. Let me know if you are still having problems. Thanks!
Hi. My father used to make beef and venison jerky by hanging the beer from our clothes line for several days during the hottest summer months. Have you heard of that technique? Any thoughts?
Thanks for coming by Greg. I have not heard of that method. I have heard of drying over a fire outside (beginnings of jerky). I have also heard of jerky being made in a box outside during extreme heat (works like an oven), but never on a clothes line for several days. That doesn’t sound very safe when it comes to bacteria growth. I wouldn’t recommend using that method. A dehydrator, smoker, or oven is a way safer route.
This is absolutely the best jerky recipe I’ve ever made! It’s addictive. I used a ‘london broil’ that inlaws gave us. Can’t wait to make more. Thanks!!
Awesome! Glad you found a recipe you love!