How to Make Beef Jerky in a Smoker
Slice a lean cut thin, marinate with seasoning and curing salt, then smoke low (around 160 to 180F) with a mild wood until leathery and safely heated through. Smoking adds flavour while it dries.
Smoking jerky adds a layer no dehydrator can: real wood flavour that develops over the hours the meat dries. The principle is the same as any jerky, low heat and airflow, with smoke along for the ride.
The method
- Slice a trimmed lean cut thin and even.
- Marinate with seasoning and curing salt, refrigerated, several hours to overnight.
- Set the smoker low (around 160 to 180F) with a mild wood.
- Lay strips in a single layer with space for airflow.
- Smoke until leathery, checking after a few hours, and ensure a safe internal temperature.
Wood and flavour
Milder woods, hickory, oak, apple, cherry, suit the long dry. Keep the smoke light. Prefer simpler methods? See dehydrator jerky or oven jerky, and store per the shelf-life guide.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
What temperature to smoke jerky?
Low, commonly around 160 to 180F, so the meat dries and reaches a safe internal temperature without cooking hard. Keep smoke light so it does not overpower.
What wood is best for jerky?
Milder woods like hickory, oak, apple or cherry suit jerky. Go easy, jerky spends hours in smoke, so a little goes a long way.
Is smoked jerky safe?
Yes, if you use curing salt to a tested recipe and the meat reaches a safe internal temperature. Smoking flavours it but is not a substitute for safe handling.