smoked beef jerky

Ingredients

4-5 LB Lean Meat - Eye of round beef. Stay away from well marbled cuts as the fat doesn't dehydrate properly. 

1/2 C Soy Sauce. I prefer Shoyu ( Japanese Soy Sauce)

Tony Chachere Cajun Seasoning

Kosmos Hot Dirty Bird Seasoning

Cayenne Pepper (optional for more heat)

Marinade

Trim off any excess fat.

Slice eye of round cuts in half lengthwise creating two pieces approx. 1 in thick.

Slice across grain 1/8 - 3/16 thick x 3" -4" in length.  

Spill some soy sauce in bottom of a large pyrex dish.

Layer the cuts in pyrex dish applying soy sauce and dry seasonings liberally to each layer.

For extra spicy sprinkle each layer lightly with cayenne pepper.

Cover and place in refrigerator for 12-24 hours. The longer the more salty it will be. 

Smoking

Arrange slices on a rack over a sheet pan (below). The pan is optional but it prevents drips into your smoker. 

Place in preheated smoker at 165 degrees. I separate the rack and pans. Placing the pans below to catch any drips. 

Leave in smoker approximately 6-8 hours. The longer it is in the more it will dehydrate. You may have something you can store on the shelf but it might be so tough you cant eat it.  Check the texture and doneness as you go.

Remove and let cool to room temperature and place in large plastic storage bags. Additional dry seasoning such as habanero or cayenne can be added at this point for extra kick.

Refrigerate and then store in vacuum bags. Keep refrigerated for storage. 

Urban Cowgill 2023