Beef Jerky in a Smoker
"I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 tablespoon cider vinegar
- 1 dash hot pepper sauce
- 1 dash worcestershire sauce
- 1 cup soy sauce
- 4 tablespoons ground black pepper
- 2 pounds sirloin cut into 1/2 inch thick slices
- Carbohydrate 36.8021690617841 g
- Cholesterol 0 mg
- Fat 1.4812325041407 g
- Fiber 11.1933646145571 g
- Protein 17.2603687992195 g
- Saturated Fat 0.215921667252353 g
- Serving Size 1 1 serving (828g)
- Sodium 42.2225140085434 mg
- Sugar 25.608804447227 g
- Trans Fat 0.630858230974851 g
- Calories 186 calories
Directions In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight. 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.
