Marinade for Smoked Beef Jerky
This recipe for Smoked Beef Jerky has a little heat, a little sweet, and a little smoke.
Prep Time
24Hrs
Cook Time
4-12hrs
Prep Time
24Hrs
Cook Time
4-12hrs
Ingredients
Optional
  • 1Tbl Minced GingerI did not use ginger in this recipe but it would be great addition.
Instructions
  1. It is best to start with a roast that is slightly frozen but not completely frozen. To start, put your roast in the freezer for 1 to 2 hours until it is firm.
  2. Next, trim off all the fat that is visible on your roast.
  3. Slice your meat into 1/4 inch slices. If you want your Jerky to be tender, slice across the grain. If you prefer it to be a bit chewy, slice with the grain.
  4. After you have sliced your meat, go back and cut it into strips about two inches wide.
  5. Add your meat to a bowl that has a lid or a zip lock bag. If you place your meat in a zip lock bag, you can lay the bag in a bowl and not have to worry about clean up.
  6. Mix the remaing ingredients in a seperate bowl then pour over your meat.
  7. Place a lid on the bowl or zip your bag up. Place in the refrigerator for 24 hours.
Recipe Notes

After you have marinaded your meat for 24 hours you are ready to smoke your meat. You can watch my video above on how to hang the meat in the smoker and tips and tricks for smoking the meat. I used Hickory wood chips for my smoke. I think the flavor profile was great and marries well with the other flavors. You could also use Apple chips. I would steer away from Mesquite unless you mix it with hickory or Applewood. It tends to be harsh or stronger and would not match well with the Pineapple juice that really sets this marinade off. Pecan might also be a great choice to use. This is something you can experiment with.

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