Description

This ultimate homemade smoked beef jerky recipe Pepper Cracked Mahogany transforms simple beef into a savory, protein-packed delight with a fantastic aroma, perfect for busy weeknights or family adventures. It’s about taking control of your cravings with a delicious, grab-and-go bite.

Ingredients

Scale

2–3 lbs lean beef cut (e.g., top round, flank, eye of round), sliced against the grain for tender chewiness
1–2 Tbsp liquid smoke (if not using a smoker)
0.5 cup (120ml) soy sauce (or Tamari for gluten-free)
0.25 cup (60ml) Worcestershire sauce
2 Tbsp (30g) packed brown sugar
2 Tbsp (10g) freshly cracked black pepper, coarsely ground
1 Tbsp (8g) garlic powder
1 Tbsp (8g) onion powder

Instructions

Prep the Beef: Partially freeze beef for 30-60 minutes. Slice beef 0.125 to 0.25 inch (3-6mm) thick against the grain using a sharp knife or meat slicer for tenderness and consistency.
Prepare Marinade: In a bowl, whisk together all marinade ingredients: soy sauce (or Tamari), Worcestershire sauce, brown sugar, freshly cracked black pepper, garlic powder, onion powder, and liquid smoke (if using).
Marinate Beef: Submerge the sliced beef strips completely in the prepared marinade. Place in an airtight bag or container and refrigerate for 12-24 hours to allow flavors to fully penetrate.
Smoke and Dry (Smoker Method): Preheat your smoker to 160-180°F (71-82°C). Arrange the marinated beef strips on smoker racks, ensuring they do not overlap. Smoke until the jerky is pliable and dry to the touch (without wet spots), which typically takes 3-6 hours. Adjust temperature if edges dry unevenly.
Dry (Oven Method): If using an oven, preheat it to 170°F (77°C). Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Arrange marinated beef strips on wire racks set over baking sheets and bake for 3-5 hours, checking periodically until pliable and dry.
Dry (Dehydrator Method): If using a dehydrator, set it to 160°F (71°C). Arrange marinated beef strips on dehydrator trays, ensuring they do not overlap. Dehydrate for 4-8 hours, checking for desired pliability.
Cool and Store: Once dried, remove the jerky from the smoker, oven, or dehydrator and let it cool completely on a wire rack at room temperature. The texture will firm up as it cools. Store cooled jerky in an airtight container to prevent spoilage.

Notes

Partially freeze beef for easier slicing; asking a butcher to slice saves time. If smoker edges dry unevenly, adjust temperature. Avoid common pitfalls like slicing with the grain (tough jerky), under-marinating (bland), over-drying (brittle), and insufficient cooling (spoilage). Recipe can be adapted with low-sodium soy sauce/coconut aminos, erythritol (sugar-free), or Tamari (gluten-free); venison, turkey, or chicken can be substituted (adjust drying times). Store spices and cooled jerky in airtight containers.

Prep Time: 20 minutes
Cook Time: 300 minutes
Category: Snack
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 ounce (28g)
Calories: 100 calories
Sugar: 2 g
Sodium: 300 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 15 g
Cholesterol: 30 mg

Keywords: Smoked beef jerky, Pepper Cracked Mahogany, homemade, high protein, savory snack, easy recipe, lean beef, dehydrator jerky, oven jerky