Fire up that smoker and get ready to have some smokey flavored beef in about 7 hours! This Tennessee Smoked Beef Jerky is a home run of flavor.
My wife and I had made a trip down to my parents a couple of weeks ago to do some fishing and relaxing. I decided to take along my smoker and make some tasty jerky while we enjoyed the warm March weather. Well the weekend was a success! We caught some reds and trout and the jerky turned out great as well! Here is a picture of my father and I holding a couple of Redfish we caught.
If I had enough time I would have smoked up a couple fillets of Redfish too!
Before heading to my parents, I sliced and made the marinades for the jerky I was going to make. I used a pound of Top Round Roast and sliced it diagonally against the grain, kinda at a 45° angle. I did this mainly because of the shape of beef I bought. By slicing at this angle it gave me the most slices that were long. It also made the jerky easy to chew.
We drove down to Corpus Christi from Austin with the beef marinating in our cooler so it would be ready to smoke the next day. I started the smoker at about 2pm and had the temperature up to 160°F. The beef was drained and dried off with paper towels. Toothpicks were pierced through one end so I could hang the meat to achieve an even dry. The meat was placed in my Masterbuilt Smoker WITHOUT smoke for the first 1.5 hours. This allowed the meat to “sweat” out some marinade and water weight.
*The Tennessee Jerky is the dark jerky on the right. (plain white toothpicks) I made two batches of jerky while down at my parents. The other one is Tequila Beef Jerky which also turned out quite well.
I will post the recipe on the website soon.
After that 1.5 hours, I filled the wood tray with soaked wood chips and bumped the temperature up to 200°F.
The raise in temperature was to help get the wood chips smoking. If the temperature is left too low on my smoker, the chips won’t produce a good smoke. I let these burn out and did not add anymore smoke to the jerky. These chips smoked for about 45 minutes.
The temperature was lowered back down to 160°F and the jerky left to dry for another 4 hours, checking every so often. (I don’t have many pictures because it got dark out. I’ll start smoking a little earlier next time…) How did it turn out? Really Good! The smoke flavor went perfect with the salty soy sauce. I really liked this recipe and LOVE making jerky in my smoker!
- 1lb Top Round Roast (Sliced diagonally across the grain)
- ¼ cup soy sauce
- ¼ cup cold water
- 1 tbsp worcestershire sauce
- 2 tsp cane sugar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp Prague Powder #1 (curing salt)
- 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, worcestershire, water, cane sugar, garlic powder, smoked paprika, and curing salt in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain. 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.
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