Overview

Lean beef, thin-sliced, cured, and dried low-and-slow on a smoker for clean, steady smoke and a safe, shelf-friendly chew.

Ingredients

• 5 lb (2.27 kg) lean beef (eye of round, top/bottom round, or sirloin tip), trimmed
• 1 tsp (5.7 g) Prague Powder #1 (6.25% sodium nitrite) for 5 lb meat
• 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) Worcestershire sauce
• 1/4 cup (50 g) packed brown sugar
• 2 tsp (10 g) kosher salt
• 2 tsp (6 g) coarse black pepper
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1/2–1 tsp (1–3 g) red pepper flakes, optional

Equipment

• Smoker that can hold 160–175°F (71–79°C) with good airflow
• Wire racks or jerky mesh; optional hanging rods/toothpicks
• Sharp slicing knife or meat slicer
• Digital instant-read thermometer with a thin probe
• Large zip-top bags or nonreactive pan for marinating
• Gram scale for cure accuracy
• Paper towels and nitrile gloves
• Vacuum sealer or airtight storage bags

Wood

Hickory with a touch of cherry

Time & Temp

Time & Temp
Smoke temp: 170 °F (77 °C)
Target internal: 160 °F (71 °C)
Approx duration: 4.5 hours

What You’ll Make

Classic whole-muscle beef jerky, cured with Prague Powder #1 and dried at low temperature on a smoker for a clean, gentle smoke profile. The cure supports safety and color while you hold the pit in the 160–175°F (71–79°C) range for steady drying without case hardening.

Cut Selection and Slicing

Choose very lean beef: eye of round, top round, bottom round, or sirloin tip. Trim all exterior fat and silverskin—fat oxidizes and shortens shelf life. For even slices, partially freeze the roast 60–90 minutes, then slice across or with the grain depending on preferred chew. Aim for 1/8–1/4 inch (3–6 mm) thickness and keep it consistent; variation widens the drying window and complicates doneness.

Cure #1 and Marinade Math

Use Cure #1 (6.25% sodium nitrite) at 1 level teaspoon per 5 lb meat (about 5.7 g per 2.27 kg) for ~156 ppm ingoing nitrite. Weigh if possible for accuracy and never exceed recommended rate. Dissolve the cure thoroughly in your marinade so every slice contacts it. Cure time needs at least 12 hours, preferably 18–24 hours at 34–38°F (1–3°C), turning the bag or pan a couple of times to redistribute.

Safety: Two Proven Paths

For beef, you must reach 160°F (71°C) internally at some point to reduce pathogens. Path A (preheat): After marinating, lay slices on racks and heat in a 275°F (135°C) oven or hotter smoker until the thickest pieces hit 160°F (71°C), then move to the smoker at 160–175°F (71–79°C) to dry. Path B (finish on pit): Start drying at 160–170°F (71–77°C), then ramp the pit to 180–200°F (82–93°C) once the surfaces are tack-dry to bring the thickest slices to 160°F (71°C), then ease back to 160–170°F to finish drying. Either path, keep meat refrigerated until heating, avoid cross-contamination, and wash hands, boards, and knives after raw handling.

Setup and Wood

Run a clean-burning fire with a light-to-moderate smoke. Texas-style clean smoke applies here: thin blue, not white billowy. Target 160–175°F (71–79°C) grate temp with steady airflow to vent moisture. Skip the water pan; you want a dry environment. Use hickory for backbone with a touch of cherry for color and sweetness, or straight post oak if you prefer a milder profile. Lightly oil racks to prevent sticking and space slices so they don’t touch.

Smoking and Drying Steps

Drain and pat the slices dry before they hit the pit; excess surface moisture slows drying and muddies smoke flavor. Arrange slices on racks or hang with toothpicks. Smoke at 160–170°F (71–77°C) for 2–3 hours, then assess: surfaces should be dry to the touch and beginning to firm. If you did not preheat, ramp to 185–195°F (85–90°C) until the thickest slice reads 160°F (71°C), then settle back to 165–175°F (74–79°C) to finish. Total time is typically 3.5–6 hours depending on thickness, humidity, and airflow. Rotate racks or reposition hot spots every hour for even drying.

Doneness Checks

Pull a piece, cool 2–3 minutes, then bend it 90 degrees. Properly dried jerky will bend and crack along the surface with fine white fibers showing but will not snap cleanly. Tear it—there should be no visible wet spots or shiny interior. Blot with a paper towel; no beads of moisture should appear. Weight loss of ~45–55% is typical if you track it. Remember jerky firms a bit more as it cools and equalizes.

Equalize, Cool, and Package

Let finished jerky sit on racks at room temp 30–60 minutes to shed residual surface moisture, then loosely bag in a clean paper bag or vented container for another hour to equalize moisture across slices. Once cool and equalized, portion and vacuum seal or pack in airtight bags. Label date and batch notes.

Storage and Food Safety

With proper cure and adequate drying, jerky keeps 1–2 weeks at room temperature in a sealed container, 3–4 weeks in the refrigerator, and up to 6 months frozen. When in doubt, refrigerate. Discard any pieces that grow mold or feel tacky after storage—tackiness suggests under-drying or rehydration. Do not store warm jerky in sealed plastic; trapped steam invites condensation and spoilage.

Troubleshooting

Case hardening (dry outside, soft core) comes from too hot or too fast: lower to 160–165°F (71–74°C), increase airflow, and avoid heavy smoke. If jerky tastes ashy or bitter, your smoke was dirty—open the exhaust, burn seasoned splits, and reduce smolder. If it’s too salty, reduce soy or added salt next batch or shorten marinade time; the cure amount must not change. Uneven doneness points to inconsistent slice thickness—tighten up slicing and rotate racks.

Variations and Serving

For peppered jerky, press coarsely cracked black pepper onto the slices just before they hit the pit. For sweet heat, add 2–3 tbsp (30–45 ml) honey or 25–35 g turbinado sugar to the marinade and a pinch of cayenne. Teriyaki leans on mirin and extra ginger. Serve as-is, or chop into fine bits for trail mixes and garnishes; keep portions modest—the flavor is concentrated.

Notes

• Keep sliced thickness within 1/8–1/4 inch (3–6 mm) for predictable drying.
• Pat slices dry before smoking to speed the stall and keep smoke clean.
• Rotate racks hourly and crack the firebox or increase exhaust to vent moisture.
• Never alter Cure #1 rate; adjust saltiness with soy/salt only and use a gram scale.
• For poultry jerky, use Cure #1 appropriately and cook to 165°F (74°C) internal; safety margin is smaller, so refrigeration is strongly recommended.
• If your pit runs hot, prop the door slightly or use a thermostatic controller to stay under 180°F (82°C).