Ultimate Smoky Barbecue Beef Jerky
Get ready to tantalize your taste buds with this Ultimate Smoky Barbecue Beef Jerky! This recipe has been a treasured family favorite for years, and for good reason. Each time deer season rolls around, we whip up a batch of this mouthwatering jerky to accompany my husband on his outdoor adventures. The smoky flavor combined with the perfect balance of sweetness and spice creates an addictive treat that’s hard to resist. Whether you're hiking, road-tripping, or simply snacking at home, this delicious jerky never fails to impress. Trust me, once you try it, you'll be preserving meat for a hike just to indulge in this incredible jerky again and again!
6
Servings
250
Calories
11
Ingredients
Ingredients
Salt
3 teaspoons (none)
Light Brown Sugar
9 tablespoons (none)
Ground Black Pepper
1 teaspoon (none)
Cayenne Pepper
1/2 teaspoon (none)
Onion Powder
3 teaspoons (none)
Garlic Powder
1 1/2 teaspoons (none)
Dry Mustard
3 teaspoons (none)
Red Wine Vinegar
1 cup (none)
Ketchup
1 cup (none)
Liquid Smoke
1 tablespoon (none)
London Broil or Flank Steaks
3 lbs (sliced into thin strips)
Instructions
1
In a large mixing bowl, combine salt, brown sugar, black pepper, cayenne pepper, onion powder, garlic powder, dry mustard, red wine vinegar, ketchup, and liquid smoke. Stir until all ingredients are well mixed.
2
Prepare the beef by placing it in the freezer for about 1-2 hours until it's firm but not completely frozen; this makes slicing easier. Cut the beef into thin strips, approximately 1/4 inch thick, against the grain.
3
Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl tightly and refrigerate for 24-48 hours, allowing the flavors to penetrate the meat.
4
After marinating, remove the beef strips from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
5
Arrange the beef strips in a single layer on your food dehydrator trays, ensuring there is space between each piece for proper airflow.
6
Dehydrate the jerky at a temperature of 160°F (71°C) for about 24-36 hours. The jerky is finished when it bends and cracks but doesn’t break apart. For a chewier texture, remove it from the dehydrator sooner; for a drier snack, leave it longer. Remember to rotate the trays every few hours for even drying.
7
Once dehydrated to your liking, allow the jerky to cool before storing in an airtight container.
Nutrition Information
5g
Fat
15g
Carbs
40g
Protein
0.3g
Fiber
10g
Sugar
700mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Smoky Barbecue Beef Jerky?
It is a flavorful, homemade snack made from beef strips marinated in a smoky, sweet, and spicy sauce and then dehydrated.
What cut of meat is best for this beef jerky recipe?
The recipe recommends using London Broil or Flank Steaks sliced into thin strips.
How long should I marinate the beef?
For the best flavor penetration, you should refrigerate the meat in the marinade for 24 to 48 hours.
At what temperature should I dehydrate the jerky?
The jerky should be dehydrated at a temperature of 160 degrees Fahrenheit or 71 degrees Celsius.
How long does the dehydration process take?
Dehydration typically takes between 24 and 36 hours depending on your preferred texture.
How can I tell when the beef jerky is finished?
The jerky is ready when it bends and cracks but does not break apart completely.
What ingredients are in the smoky barbecue marinade?
The marinade consists of salt, brown sugar, black pepper, cayenne, onion powder, garlic powder, dry mustard, red wine vinegar, ketchup, and liquid smoke.
How should I slice the beef for the best results?
You should slice the beef against the grain into strips approximately 1/4 inch thick.
Why should I put the beef in the freezer before slicing?
Placing the beef in the freezer for 1-2 hours makes it firm, which allows for easier and more uniform slicing.
How many servings does this jerky recipe produce?
This recipe makes approximately 6 servings.
What is the calorie count for a serving of this jerky?
Each serving contains approximately 250 calories.
How much protein is in one serving?
One serving of this beef jerky provides 40 grams of protein.
Is this beef jerky spicy?
It has a mild kick from the cayenne pepper and black pepper, balanced by the sweetness of brown sugar.
How do I achieve a chewier texture?
To get a chewier jerky, simply remove it from the dehydrator a few hours earlier than the maximum recommended time.
How do I achieve a drier snack?
For a drier, more brittle texture, leave the meat in the dehydrator for the full 36 hours.
Should I rotate the dehydrator trays?
Yes, you should rotate the trays every few hours to ensure even drying across all pieces of meat.
How should the finished jerky be stored?
Once the jerky has cooled completely, store it in an airtight container to maintain freshness.
What gives the jerky its smoky flavor?
The smoky profile is achieved by adding one tablespoon of liquid smoke to the marinade.
Can I use venison or deer meat for this recipe?
Yes, the description mentions this is a favorite for deer season, making it perfect for venison.
What is the sodium content per serving?
Each serving contains approximately 700mg of sodium.
Does this jerky contain any fiber?
Yes, it contains a very small amount of fiber, approximately 0.3 grams per serving.
Can I reuse the leftover marinade?
No, you should discard any remaining marinade after the beef has finished soaking for safety reasons.
What type of vinegar is used in this recipe?
The recipe calls for one cup of red wine vinegar.
How much sugar is in the recipe?
The recipe uses 9 tablespoons of light brown sugar, resulting in 10g of sugar per serving.
Is this jerky suitable for outdoor activities?
Yes, it is specifically recommended for hiking, road-tripping, and other outdoor adventures.
What is the purpose of the dry mustard in the recipe?
Dry mustard adds a layer of savory tang and depth to the barbecue flavor profile.
How thick should the beef strips be?
Strips should be sliced to a thickness of about 1/4 inch.
How much fat is in a serving of this jerky?
There are 5 grams of fat per serving.
Can I make this if I don't have a dehydrator?
While the recipe specifies a dehydrator, some people use an oven at its lowest setting, though results may vary.
What should I do before storing the jerky?
Always allow the jerky to cool down completely before placing it in an airtight storage container.