Smoky Oven-Dried Beef Jerky
This Smoky Oven-Dried Beef Jerky combines the traditional methods of jerky making with modern stove top smoking techniques, resulting in a deliciously smoky and chewy snack that’s perfect for hiking, road trips, or just enjoying at home. Starting with high-quality bottom round beef, this recipe enhances the natural flavors through a blend of kosher salt and brown sugar, and finishes off with real smoke flavor using wood chips. After a brief smoke session, the jerky undergoes a slow drying process in the oven, yielding jerky that’s packed with flavor yet easy to prepare. Perfectly spicy or sweet, feel free to customize the flavor to your liking with additional seasonings. It’s a fantastic way to preserve beef while creating a snack that stays fresh indefinitely.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Kosher salt
2 tablespoons (none)
Brown sugar
2 tablespoons (none)
Bottom round beef roast
1 lb (cut into strips measuring 1/4 x 1/2 x 3 inches)
Wood chips
1 tablespoon (oak, mesquite, hickory, or cherry)
Instructions
1
In a small bowl, combine the kosher salt and brown sugar, mixing thoroughly.
2
Place the beef strips in a large bowl or dish and toss them with the salt and sugar mixture until all pieces are well coated.
3
Cover the bowl tightly with plastic wrap and refrigerate for approximately 6 hours, stirring and tossing the beef every couple of hours to ensure even marination.
4
Once marinated, drain the beef strips in a colander. Do not rinse or pat dry; allow them to sit and drain thoroughly.
5
Lay the marinated beef strips onto the smoking rack of your stove top smoker, ensuring there is ample space between each strip for smoke circulation.
6
Prepare the smoker by adding your choice of wood chips (oak, mesquite, hickory, or cherry) and heat over medium. As soon as you see the first wisps of smoke, close the lid and immediately reduce the heat to medium-low. Smoke the beef for 30 minutes.
7
While the beef is smoking, preheat your oven to 'Warm' or 200°F (95°C).
8
After smoking, carefully transfer the jerky on the smoking rack to a baking sheet.
9
Oven-dry the beef in the preheated oven for 4 hours, or until the jerky is leathery yet slightly pliable upon handling. It should not be crisp.
10
Once the drying is finished, allow the jerky to cool completely on the rack.
11
Store the cooled jerky at room temperature in an airtight container or a resealable plastic bag. It will keep indefinitely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Oven-Dried Beef Jerky?
It is a snack that combines stove top smoking with oven drying to create a smoky and chewy texture.
What cut of beef is best for this jerky?
The recipe calls for high-quality bottom round beef roast.
How should I slice the beef for jerky?
Slice the beef into strips measuring 1/4 by 1/2 by 3 inches.
What ingredients are in the jerky cure?
The cure is a simple mixture of 2 tablespoons of kosher salt and 2 tablespoons of brown sugar.
How long should the beef marinate?
The beef should be refrigerated for approximately 6 hours.
Do I need to stir the beef during the marination process?
Yes, stir and toss the beef every couple of hours to ensure the pieces are evenly coated.
Should I rinse the beef after it has marinated?
No, drain the beef in a colander but do not rinse it or pat it dry.
How should I arrange the beef on the smoking rack?
Lay the strips out with ample space between each piece to allow for proper smoke circulation.
How much wood is needed for the smoker?
You only need 1 tablespoon of wood chips for the stove top smoker.
Which wood chip flavors are recommended?
Oak, mesquite, hickory, or cherry wood chips are all excellent choices.
How long does the smoking step take?
Smoke the beef for 30 minutes in the smoker.
What heat setting should I use for smoking?
Start over medium heat and reduce to medium-low as soon as you see the first wisps of smoke.
What temperature should the oven be set to?
Preheat your oven to 'Warm' or 200°F (95°C).
When do I preheat the oven?
Preheat the oven while the beef is still in the smoking process.
How long does the jerky dry in the oven?
Oven-dry the beef for 4 hours.
What should the texture of the finished jerky be?
The jerky should be leathery and slightly pliable, but not crisp.
Is it okay if the jerky is crisp?
The recipe specifies that the jerky should not be crisp.
How do I cool the jerky?
Allow the jerky to cool completely on the rack after removing it from the oven.
How should I store the finished beef jerky?
Store it at room temperature in an airtight container or a resealable plastic bag.
What is the shelf life of this jerky?
If stored properly in an airtight container, the jerky will keep indefinitely.
What activities is this jerky good for?
It is a perfect snack for hiking, road trips, or enjoying at home.
Can I customize the flavor of this jerky?
Yes, you can add additional seasonings to make it more spicy or sweet according to your preference.
What is the purpose of the kosher salt?
Kosher salt helps preserve the beef and enhances its natural flavor.
Why is brown sugar used in the recipe?
Brown sugar provides a touch of sweetness to balance the salt in the cure.
What kind of smoker is required?
This recipe is designed for a stove top smoker.
Do I need to cover the marinating beef?
Yes, cover the bowl tightly with plastic wrap while it is in the refrigerator.
When should I close the smoker lid?
Close the lid as soon as you see smoke and then immediately lower the heat.
How do I transfer the jerky to the oven?
Carefully place the smoking rack containing the beef onto a baking sheet before putting it in the oven.
Can I use hickory wood chips?
Yes, hickory is one of the recommended wood types for this recipe.
Is this recipe easy to prepare?
Yes, it is an easy way to prepare high-quality homemade jerky at home.