Name: Master Class: How to Make Authentic Smoked Beef Jerky
Yield: Yields roughly 1 lb of finished jerky.
Ingredients: 3 lbs Eye of Round Roast (This is the best cut because it is incredibly lean. Fat is the enemy of jerky—it spoils and turns rancid.); 1 cup Soy Sauce (Low Sodium); 1/2 cup Worcestershire Sauce; 1/2 cup Dark Brown Sugar (Packed); 1 tbsp Coarse Black Pepper (Go heavy if you like it spicy); 1 tbsp Garlic Powder; 1 tbsp Onion Powder; 1 tsp Smoked Paprika; 1 tsp Red Pepper Flakes (Optional); 1/2 level tsp Prague Powder #1 (Standard ratio is 1/4 tsp per pound of meat. Do not overdo this.)

If you are buying jerky at the gas station, you are missing out on one of the most rewarding low-and-slow projects a pitmaster can tackle. Making authentic Smoked Beef Jerky is a true test of temperature control and patience.

At Simply Grilling, our “Master Class” approach doesn’t just rely on soy sauce and liquid smoke. We are using a real wood fire and incorporating a proper cure to ensure your jerky has that authentic bend, tear, and shelf life.

Pitmaster Tip: The Enemy is Fat

I cannot stress this enough: trim every ounce of hard white fat off your roast before slicing. Fat does not dehydrate; it just gets warm and eventually goes rancid. The leaner your starting cut, the longer your jerky will last in the pantry.

Ingredients

The Meat

3 lbs Eye of Round Roast (This is the best cut because it is incredibly lean. Fat is the enemy of jerky—it spoils and turns rancid.)

The Marinade

1 cup Soy Sauce (Low Sodium) 1/2 cup Worcestershire Sauce 1/2 cup Dark Brown Sugar (Packed) 1 tbsp Coarse Black Pepper (Go heavy if you like it spicy) 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tsp Smoked Paprika 1 tsp Red Pepper Flakes (Optional) 1/2 level tsp Prague Powder #1 (Standard ratio is 1/4 tsp per pound of meat. Do not overdo this.)

Directions

The Freeze

Place your Eye of Round roast in the freezer for 1 to 2 hours before slicing. You don't want it frozen solid, just firm. This makes slicing thin, uniform strips infinitely easier.

⏱ 2 hours

The Trim & Slice

Trim away all visible exterior fat and silver skin. Slice the meat into 1/4-inch strips. Pro Choice: Slice against the grain for an easier chew, or with the grain for a tough, classic "rip and tear" jerky.

The Mix

In a bowl, combine all the marinade ingredients, making sure the brown sugar and Prague Powder are completely dissolved.

The Cure

Place the beef strips into a large zip-top bag and pour the marinade over them. Massage the bag to ensure every piece is coated. Press all the air out, seal it, and refrigerate for 12 to 24 hours.

⏱ 12-24 hours

The Rack Up

Remove the meat from the marinade (do not rinse it). Pat the strips dry with paper towels to remove excess moisture—this prevents the jerky from steaming. Lay the strips out flat on your Wire Cooling Racks, ensuring no pieces are touching.

The Smoke

Fire up the smoker to 160°F - 180°F. Place the loaded wire racks directly onto the smoker grates.

⏱ 2 hours 🔥 160°F - 180°F.

The Bend Test

Start checking the meat around the 2-hour mark. The jerky is done when it passes the "bend test": take a piece and bend it in half. It should crack and show white fibrous webbing, but it should not snap in two. If it snaps, it's overcooked.

The Rest

Remove from the smoker and let it cool completely at room temperature in a paper bag or loosely tented foil for a few hours before transferring to an airtight container.

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