For a sweeter jerky, add 1/4 cup of brown sugar to the marinade. Use lean sirloin and slice against the grain for the most tender jerky. The internal temperature of the jerky should reach 160°F (71°C) to ensure food safety. Use a meat thermometer to check. Store the smoked beef jerky in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for longer storage.
Smoked Beef Jerky
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PREP TIME10 mins
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COOK TIME6 hrs
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TOTAL TIME14 hrs 10 mins
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SERVING6 People
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VIEWS54
Embark on a culinary adventure and craft your own intensely flavorful Smoked Beef Jerky. Thinly sliced sirloin is transformed into a chewy, smoky delight using the magic of your outdoor smoker. A perfect snack for hiking, road trips, or satisfying your everyday cravings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol101 mg
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Fiber2 g
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Protein32 g
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Saturated Fat9 g
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Sodium2489 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large, non-reactive bowl, whisk together the soy sauce, black pepper, apple cider vinegar, hot pepper sauce, and Worcestershire sauce. (5 minutes)
02 Step
Recipe View 12 hrs Add the sirloin slices to the marinade, ensuring each piece is fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, allowing the flavors to deeply penetrate the meat. (8-12 hours marinating)
03 Step
Recipe View 15 mins Remove the marinated sirloin from the refrigerator. Discard the marinade. Arrange the sirloin slices in a single layer on wire racks, ensuring they are not overlapping. (15 minutes)
04 Step
Recipe View 5 mins Place the racks of sirloin into your preheated outdoor smoker. Add wood chips (such as hickory or mesquite) according to the smoker manufacturer's directions for a rich, smoky flavor. (5 minutes)
05 Step
Recipe View 7 hrs Smoke over low heat (around 160-175°F/71-79°C) until the edges of the sirloin slices appear dry and leathery, with just a slight hint of moisture remaining in the center. This process typically takes 6 to 8 hours, but may vary depending on your smoker and the thickness of the slices. Check the jerky periodically. (6-8 hours smoking)
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Hugh Erdman
Jun 18, 2025This recipe is fantastic! The jerky came out perfectly smoky and delicious. I used hickory wood chips and it was a hit!
Edd Zemlak
May 10, 2025I added a bit of brown sugar to the marinade as suggested, and it was amazing. Definitely a keeper recipe!
Shyanne Turner
May 9, 2025My first time making jerky and it was so easy to follow! The directions were clear and the jerky tasted great.