The Beef Jerky Smoking Process

Beef jerky smoking process

Beef jerky is a chewy snack that is delicious and easy to make. It’s simple to prepare, inexpensive, and a great way to use up leftover beef.

To make jerky, start with lean cuts of meat that don’t have too much fat and connective tissue. Using a sharp knife or meat slicer, cut the slices against the grain into thin strips.


Beef jerky is a preserved meat product that’s made by slicing lean beef into thin strips and smoking it in an electric smoker or on a wood pellet grill. It’s a tasty snack that can be enjoyed for weeks to come and it also makes for a great camping snack!

To start, select a lean cut of beef for the best flavor and texture. You can choose a beef round (this is the most common cut used for jerky) or another primal cut like ribeye.

Use a knife to trim away any sinew and excess fat on the surface of the meat, making sure you’re not leaving any silverskin. Silverskin doesn’t taste good after being smoked and can actually turn the meat tough.

Next, slice the meat into 1/8-inch thick pieces using a meat slicer or by hand. This will make it easier to cook evenly and prevent the jerky from drying out too much.


The marination process is a key step in making beef jerky. It helps draw the moisture out of the meat and can also add a bit of acid to break down proteins in the meat to make it more tender.

Beef marinades can be made with salt, sugar and a variety of other ingredients. These are all very versatile and can add an extra layer of flavor to the final product.

Some marinades contain a combination of acids and other enzymes to help break down the proteins in the meat, which makes it more tender. This can be a good thing and it is something to keep in mind when choosing your beef jerky marinade ingredients.

However, if you do not let your beef marinate for enough time, the meat will not soak up the flavors of the marinade and your jerky will likely be more bland in flavor. This is why it is important to let your jerky sit in the marinade for at least an hour and up to overnight.


Drying meat is a traditional way of preserving food. It takes away the moisture that breeds microorganisms that cause food spoilage.

Unlike canned foods, dried meat is shelf stable and can be stored for a long time without refrigeration. Jerky is a nutrient-dense food, high in protein.

To make jerky, cut lean meat into thin strips. Trim as much fat as possible from the surface of the meat to help reduce odors during drying and keep it firmer.

Place the jerky in the dehydrator or oven, making sure to spread it out evenly and rotate trays occasionally if necessary to promote even drying. Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface.

Once dried, remove from the dehydrator or oven and place on a clean plate. Test to make sure the jerky is done by bending it. It should crack but not break when bent.


Refrigeration is a process that aims to preserve food items by maintaining low temperatures for long periods of time. It also prevents the growth of microorganisms like bacteria, yeast and mold.

The refrigeration process helps to keep the meat tender and retain its flavor. It also makes it easy to prepare jerky without the need for an oven or stove.

Beef jerky is made of lean meat that is cut into strips and dried. It usually contains salt to inhibit bacterial growth and increase its shelf life.

Jerky has a high protein content that makes it a healthy snack. It also has a low moisture and fat content.

The shelf life of beef jerky can be up to two months in a sealed container and can be kept fresh for up to six months in the freezer. However, its lifespan is reduced if it is not stored properly.

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