Savory Satisfaction: Indulge in Homemade Beef Tenderloin Jerky Delight 🥩✨

Savory Satisfaction: Indulge in Homemade Beef Tenderloin Jerky Delight 🥩✨"

"Tenderloin Twist: Elevate Your Jerky Game with Unmatched Texture and Flavor 🥩"

- 5 pounds of thinly sliced beef (such as flank steak, sirloin, or top round, eye round, bottom round)
- 1 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon red pepper flakes
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon smoked paprika


1. Prepare the beef by slicing it thinly against the grain. Partially freezing the meat can make it easier to slice thinly. Aim for slices that are around 1/8 to 1/4 inch thick.

2. In a mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, red pepper flakes, black pepper, and smoked paprika. Mix well until the brown sugar is completely dissolved.

3. Place the thinly sliced beef strips in a large, resealable plastic bag or a glass dish. Pour the marinade over the beef, making sure all the slices are evenly coated. Seal the bag or cover the dish with plastic wrap. Place it in the refrigerator and marinate for at least 4 hours or, for best results, overnight.

4. Preheat your smoker to around 160-175°F (70-80°C). Use wood chips or chunks of your choice for smoking. Popular options include hickory, mesquite, applewood, or cherry.

5. Remove the marinated beef from the refrigerator and drain off any excess marinade.

6. Arrange the beef slices in a single layer on the smoker racks or use skewers to hang them in the smoker, ensuring good air circulation between the slices.

7. Smoke the beef in the preheated smoker for approximately 4-6 hours or until the jerky reaches your desired level of dryness and texture. Check periodically and rotate racks if necessary for even smoking.

8. During the smoking process, keep an eye on the temperature and adjust airflow as needed to maintain a consistent smoking temperature.

9. Once the jerky is ready, it should be firm and dry but still slightly pliable. Allow it to cool completely before storing.

10. Store the smoked jerky in airtight containers or resealable bags at room temperature. Properly dried jerky can last for several weeks to a few months.

This recipe should produce flavorful and savory smoked beef jerky with a hint of sweetness from the brown sugar, a kick from the red pepper flakes, and a smoky depth from the paprika and the smoker itself. Adjust the seasoning to suit your taste preferences. Enjoy your homemade smoked beef jerky as a delicious and protein-rich snack!


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