My recipe for Smoked Beef Jerky. Which taste better? Slicing with the Grain or Against?
5 Pounds of Beef (Eye of the Round)
1 Cup Soy Sauce
1 Cup Worcestershire Sauce
2 Tablespoons Honey
1 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 teaspoon Curing Salt (Prague Powder #1)
Place Beef in freezer for 45 minutes to an hour to make slicing easier. Slice thin slices against or with grain. Mix marinade and let sliced pieces soak in marinate for 18-24 hours. Dry off pieces with paper towels. Place on racks or hang from skewers. Smoke for 3.5-7 hours, or until dried out, at a temperature between 145-165. Let cool for a few hours at room temperature. Store in airtight bags for up to 2 months.
Watch my video below where I show you how to make Beef Jerky, step by step.