For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the marinade. If you don't have a dehydrator, you can use your oven. Set it to the lowest possible temperature (usually around 170°F or 77°C), prop the door open slightly to allow moisture to escape, and place the beef strips on a wire rack over a baking sheet. The thickness of your beef strips will affect the drying time, so keep an eye on them and adjust accordingly. Check the jerky periodically for doneness.
Mesquite Smoked Jerky
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PREP TIME30 mins
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COOK TIME6 hrs
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TOTAL TIME12 hrs 30 mins
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SERVING4 People
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VIEWS114
Embark on a culinary adventure with our Mesquite Smoked Jerky, a symphony of smoky and savory flavors that will transport your taste buds to the heart of the American Southwest. This recipe transforms humble beef into a delectable, chewy treat, perfect for snacking or outdoor adventures.
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01 Step
Recipe View 5 mins In a shallow glass baking dish, whisk together the soy sauce, brown sugar, liquid smoke, minced garlic, paprika, and salt until the brown sugar is fully dissolved. (5 minutes)
02 Step
Recipe View 6 hrs Gently lay the beef strips in the marinade, ensuring each piece is evenly coated. Cover the dish tightly and refrigerate for a minimum of 6 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. (6-12 hours)
03 Step
Recipe View 6 hrs Arrange the marinated beef strips in a single layer on the trays of your dehydrator, ensuring they are not overlapping. Set the dehydrator to the appropriate temperature (usually around 160°F or 71°C) and let it dry to your desired level of doneness, typically around 6 hours. The jerky should be firm but still slightly pliable. (6 hours)
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Jed Schuster
Sep 26, 2024I was skeptical about using liquid smoke, but it really makes a difference. This recipe is a keeper!
Conor Morissette
Jul 11, 2024This jerky is amazing! The mesquite flavor is spot-on, and it's so much better than store-bought.
Octavia Rodriguez
May 21, 2024I added a little bit of chili powder to the marinade, and it gave it a wonderful smoky heat.