- Top round of beef sliced around 1/2 inch thick or whatever you like
- 3.5 tablespoon of ground black pepper
- One cup of soy sauce
- a dash of hot pepper sauce
- one dash or worcestershire sauce
- one and a half tablespoon of apple cider vinegar
Smoked beef Jerky Directions:
Place your section of top round on a chopping board and remove as much fat as possible from the outside edges of the cut. Its impossible to remove all sections of the fat but the leaner your beef is the better.
Once trimmed you can put the section of meat into the freezer for 30 minutes to firm it up (the reason for this is because it makes it much easier to cut the meat into slices – Do not freeze).
While your meat is firming up in the freezer you can grab a large bowl or other and prepare the rest of the ingredients to make the sauce marinate (ingredients above).
Remove the meat from the freezer, cut into slices and mix well in the marinate (If you want jerky that falls apart easy cut across the grain and with grain will make it more tough and chewy).
Cover the bowl with cling film and place into the refrigerator overnight to allow the meat to absorb the marinate
In the morning take the jerky out of the fridge and remove excess marinate from strips. Place the strips of jerky on the smokers racks ensuring to leave a good space between each one such that the smoke can flow around easily. You could loose flavor otherwise.
We advise you use electric smoker because it has better control temperature than its charcoal smoker counterparts
Place your Racks containing the jerky into the smoker and close the door.
Smoking time will take 6-8 hours. Check after 3 hours and you can test it by bending the strip of jerky, it should bounce back to its original position when its cooked. It should bend without showing any moisture and should not break.
Check out the video below to see how to check your beef jerky for fully cooked.
Serve and enjoy 🙂