Electric Smoker Jerky: A Delicious, Homemade Treat

I’ve always loved making jerky at home. The process turns simple beef cuts into tasty, chewy snacks. When I found out about electric smokers, I was eager to try making the best electric smoker jerky.

My journey began at a local farmers’ market. I found some beautiful beef round steak there. Its rich color and marbling stood out. I just had to buy it. With 3 lbs of beef round steak, I could make amazing jerky.

I cut the beef into thin strips and pictured the mouthwatering jerky to come. Then, I made a special marinade. It included red pepper flakes, honey, soy sauce, and more. I was sure this jerky would be special.

Next, I arranged the marinated beef on my Bradley Smoker. Then, I set it to 165 degrees Fahrenheit. The kitchen soon filled with amazing smells.

Over three hours, I saw the jerky slowly take shape. Seeing it come together was rewarding. It’s not just a snack; it’s a craft project.

When I tasted it, the flavors were incredible. The jerky was just the right amount of chewy. It melted in my mouth.

Now, I treasure my homemade jerky. My electric smoker has opened up new cooking adventures. Making jerky is a way to enjoy crafting food.

Preparing the Perfect Beef Jerky Meat

To make mouthwatering electric smoker jerky, pick the best meat. Top round or flank steak are my top choices. They are lean. This is important to avoid early spoiling. Cut off any fat before you slice. This leads to a tasty and healthy jerky.

Choosing the Right Cut

The beef jerky recipes turn out great with the correct meat. I recommend top round or flank steak. They’re naturally low in fat. This means your jerky will last longer and be easier to chew. Using lean cuts avoids adding greasiness. Your jerky will be just right.

Slicing Technique

How you slice the meat matters for beef jerky‘s texture. First, freeze the meat 1-2 hours. This makes it easier to slice thinly, about 1/4-inch. Always slice against the meat’s grain. This makes jerky tender. For even slices, consider using a jerky slicer.

Pick the right lean meat and slice it well for perfect jerky. Next up, creating the tasty marinade. It’s a key step to elevate your jerky’s flavor.

Crafting the Flavorful Marinade

Start by making a top-notch marinade for your electric smoker jerky. A tasty marinade is the secret to adding amazing flavors to your beef jerky. We’ll show you how to mix the right ingredients for a perfect jerky marinade.

The marinade’s main flavors are soy sauce and Worcestershire sauce. These give the jerky a rich, savory taste. We’ll also use a bit of brown sugar to balance the salt and add a sweet touch.

To make the marinade complete, we’ll use some key spices. Black pepper, garlic powder, onion powder, and crushed red pepper flakes will bring extra flavor. They add depth and a bit of spiciness to your jerky.

  1. In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and crushed red pepper flakes.
  2. Add the sliced beef to the marinade, making sure each piece is evenly coated.
  3. Cover the bowl and refrigerate for 12 to 24 hours, allowing the flavors to thoroughly penetrate the meat. The longer you marinate, the more intense the flavor will be in the final jerky.

marinade ingredients

With the beef marinating, you’re set to cook up a jerky that everyone will love. Hear how to smoke your jerky perfectly in our next part. Your friends and family will be asking for more of this tasty treat.

Smoking electric smoker jerky to Perfection

Making the best electric smoker jerky starts with careful work. Once you’ve marinated the beef, you’re ready to smoke it just right. Set your electric smoker’s heat to about 175-185°F for jerky.

Lay the beef strips on the smoker’s racks or hang them with toothpicks. This way, the smoke can cover the meat evenly. Add your favorite wood chips like hickory, apple, or oak. The chips you pick will change the jerky’s taste a lot.

Smoke the jerky for 1-2 hours and check on it now and then. The jerky should be a bit flexible and make a soft sound when you bend it. Avoid lots of thick white smoke; it can make the jerky taste bad. Aim for a thin, blue smoke instead.

Be sure to watch the smoker’s temperature and adjust it as needed. Keeping the right heat helps the jerky turn out perfect.

With careful steps and attention to detail, you can make tasty electric smoker jerky. It’ll be a hit with friends and family.

The Art of Drying and Finishing

After smoking your beef jerky in the electric smoker, it’s time to dry and finish it. This step is key for the best texture and for making your jerky last longer.

If you own a dehydrator, move your smoked jerky strips into it next. Then, set it to 160°F. Let the jerky dry for 5-6 hours until it’s chewy and bendy. This method combines smoking and drying for flavorful, satisfying jerky.

Don’t worry if you don’t have a dehydrator. You can keep smoking them in your electric smoker. Keep the temperature near 160°F and smoke for another 3-5 hours. Time depends on how thick the strips are. You’ll know it’s done when the jerky can bend a bit without breaking.

After drying, the jerky must cool on a cooling rack completely. This makes sure it’s dry and can keep without spoiling. Store it in an airtight container in the fridge. It will stay good for about 4 weeks.

Getting great electric smoker jerky means focusing on drying and finishing right. With these steps, you’ll make a treat that keeps well and tastes amazing. Your loved ones will be impressed.


Eating my last piece of homemade electric smoker jerky fills me with pride. Following this guide helped me make a snack I love and others enjoy. Whether I take a beef jerky snack for myself or give it as a gift, this jerky is a hit.

Smoking the jerky was simple in my portable smoker. It added a unique taste that you can’t find in snacks at the store. By watching the temperature and smoke, I got jerky that’s just right: tender and a bit chewy. It’s also good for you, being high in protein and low in carbs.

Looking back on making my own jerky, I’m happy to have shared it. I hope this recipe inspires both pros and newbies to try making jerky. You’re going to love the taste of homemade beef jerky snacks. It’s fun and the results are delicious.


What is the best cut of beef for making electric smoker jerky?

The top round or flank steak are ideal for electric smoker jerky. They are lean, with less fat. This reduces spoilage risk.

How should I slice the beef for the best jerky texture?

Slice the beef thin and even, about 1/4-inch thick. Cut against the meat’s grain. It helps to partially freeze the beef for easier slicing and better texture.

What ingredients should I use in the marinade for my electric smoker jerky?

Use a marinade of soy sauce, Worcestershire sauce, and brown sugar. Add black pepper for spice and garlic and onion powder for flavor. A pinch of crushed red pepper flakes is also good.

What temperature should I smoke the jerky at, and how long should I smoke it?

Preheat your electric smoker to 175-185°F. This range is perfect for making jerky. Smoke the beef strips for 1-2 hours. Use wood chips for extra taste, like hickory, apple, or oak.

How do I finish drying the smoked jerky to the perfect texture?

If you have a dehydrator, use it at 160°F for 5-6 hours. For smokers only, keep smoking at 160°F. The jerky is ready when it bends, cracks, but doesn’t break. This might take 3-5 more hours.

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