Classic Beef jerky made on a smoker

Picture of Classic Beef jerky made on a smoker
Love beef jerky but hate the price?  Make some at home!  They're so much cheaper and tastier when not loaded with chemicals and preservatives!

Remove these adsRemove these ads by Signing Up

Step 1: Choosing a meat

Picture of Choosing a meat
In all honesty, you could make jerky out of any type of meat.  Rabbit, chicken, tuna, beef, whatever. 

But for this instructables, we'll be using steak.  Flank steak, exactly.  Other good popular options are brisket, london broil, and round.   Basically, the cheap stuff.  

Step 2: Cutting the meat

Before you get too anxious and start cutting, put your meat in the freezer for about an hour.  The slices you'll be marking are very thin, and having the meat slightly less squishy and more solid makes it all the much easier.  

Once slightly frozen, slice 1/8" strips along the grain of the meat.  Those are the lines you see going across the steak.  You can use them as your thickness guideline, also.  

Step 3: Marinade!

Picture of Marinade!
So many choices in this step!  Your meat can be marinated in almost anything here.  Something salty, something sweet, maybe a little spice.  Get creative!

A traditional beef jerky would only have some salt and pepper, maybe paprika.  

More contemporary recipes include soy sauce, terriyaki, peppers of all sorts and fruits as a marinade.  

For the 2+ lbs of meat i had, my recipe went as so:

2/3 cup of soy sauce
<1/3 cup Worcestershire sauce (to taste, and completely unnecessary if you're like me and hate the stuff)
1/3 cup terriyaki sauce
1 tbsp garlic powder
1 teaspoon onion powder
 lots of black pepper

Experiment!  Then let it sit in the fridge overnight to soak in some flavor!
sfines2 years ago
Can u yous pork
vincent75204 years ago
Great thing… 
And this is a true smoker : the meat is not cooked really, but it is smoked slowly.
I loved it when as a child I saw those 2 big hams hanging inside the huge fireplace of the farm of my parents' friend. They slowly smoked about 2 months wrapped in a cloth (to avoid flies and other uninvited form of life) when the fire was not lit.
After the first slices the meat was so tender …

Right you should have had them hanging, I would say not only because you could have avoided to turn the but also because they would have caught the smoke more evenly … 

Love it : lucky guys !…
robot7975 years ago
 if the jerky is in there for 10-15 min isnt it still wet

becaus it should be dry