What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 spicy smoked beef jerky recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Spicy Smoked Beef Jerky Recipe
Smoked Beef Jerky with Frank’s RedHot
Sweet & Spicy Smoked Beef Jerky
Dr. Pepper Jalapeno Beef Jerky
Jerky Lover’s Jerky – Sweet, Hot and Spicy!
Spicy Beef Jerky
Jerky in an Electric Smoker
Smoked Top Round Beef Jerky
Homemade Spicy Beef Jerky
Spicy Sweet Beef Jerky
The BEST Sweet & Spicy Beef Jerky
Make Your Own Smoked Beef Jerky – low carb snack!
Hickory Maple Beef Jerky
Super Hot, Spicy ‘n Smokey Beef Jerky
What is the best meat for smoking jerky?
The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.
How long does it take to smoke beef jerky?
Prepare an outdoor smoker for low heat and lightly oil grate. Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.
Can you over smoke beef jerky?
Too much smoke will also ruin the jerky; 30 minutes to an hour of smoke is just perfect in my opinion. Leaving the wood tray door halfway open (after all the wood has finished burning) to allow airflow through the smoker also helps dry the jerky faster.
How long should I marinate meat for beef jerky?
Place your strips of meat into a large, ziplock plastic bag, pour in the marinade, and give it a nice, thorough bath. Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action.
What temperature do you smoke beef jerky at?
When smoking jerky, you need a low temperature and little smoke; do not use extra smoking chips in your smoker when making jerky. Ideally, the temperature should be just under 150 F/65 C. An electric smoker will introduce a small amount of smoke, but a charcoal or hardwood fire will generate plenty of smoke.
How thick should I cut beef for jerky?
Slice the meat between 1/8 and 1/4 inch thick with the grain. If the roast is too thick to slice easily, cut it in half horizontally before slicing.
Can you smoke jerky at 225 degrees?
Heat your smoker or pellet grill to 225°F, and smoke the jerky for 2 – 2 1/2 hours.
Can you smoke beef jerky at 200 degrees?
The best temperature to smoke beef jerky at
The ideal temperature to smoke beef jerky at is between 160-180°F. This allows the beef to dehydrate, without being cooked. You can go up to 200°F and you should be OK but much hotter and you run the risk of drying out your jerky.
What is the white stuff on beef jerky?
Meat has mineral salts in it, which are soluble in the oils/juices of the meat. As jerky dries, moisture in the meat evaporates into the air, and the salts can no longer stay dissolved. Instead, they get left behind and may form a visible deposit on the surface of the jerky. The deposit feels like a fine white powder.
How do you know when smoked jerky is done?
Beef jerky is done when the meat has a dry, leathery appearance. The finished product should bend when you apply light pressure, without tearing or cracking. If you think the jerky is nearly done based on its appearance, take a bite. It should be pleasantly chewy, not overly tough.
How long will Smoked Jerky last?
If you store beef jerky in a Ziplock bag in your pantry, it’ll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.
How long do you smoke jerky at 180 degrees?
Remove the meat from the marinade and blot dry with a paper towel. Place the meat on your smoker and let it smoke at 150 to 180 degrees for 2 hours. Check on the meat at 2 hours. Some of the pieces may be done; you can tell if you pick up a piece and when you shake it, it doesn’t bend.