This Homemade Beef Jerky recipe is easy and delicious…it makes for a great snack when you’re on the run!
Last weekend was awesome! College football kicked off last weekend, and the NFL season kicks off this weekend. I spent the better part of last Saturday watching college football…and I couldn’t have been happier! In addition to having the game on, I also made a batch of Homemade Beef Jerky. What better way to celebrate the return of tailgate season than with some tasty smoked meat? I used Masterbuilt’s Digital Electric Smokehouse to smoke the jerky, and the entire process was incredibly easy. Marinate the meat. Put it into the racks in the smoker. Shut the door. Turn it on. Sit back and watch the game while the meat smokes. The only thing I had to do was occasionally load a new handful of wood chips into the smoker…which was easily done in about 30 seconds. Talk about smoking made easy!
In breaking in the new smoker, I decided to go with a recipe from John McLemore’s latest book “Dadgum That’s Good, Too.” John wrote this book with the Masterbuilt smoker in mind, and a whole section of his recipes are dedicated to smoked foods. As soon as I flipped to the Homemade Beef Jerky page, I knew what recipe I would be making…and I wasn’t disappointed at all! After marinating the beef overnight, I loaded it into the smoker the next morning. About 4 hours later, I was enjoying some delicious smoked jerky while watching the game. (While I used a beef roast from the market, you could easily substitute in wild game like venison. With hunting season approaching, I know some of my friends will be lining up to borrow this smoker so they can make their own tasty treats!)
One really cool feature of this smoker is the fact that it comes with a remote control. That’s right, I can monitor the temperature and time remaining all from my sofa inside. (I could even start and stop the entire smoker with the remote if I wanted to!) I can imagine how handy this remote will be when I’m doing other things around the house or in the kitchen.
All in all, I found the Masterbuilt Smokehouse ingeniously designed and easy to use. The grease trap and wood chip loader are both external to the unit, so once the door shuts, it can stay shut until your meat is done. (If you’ve ever smoked meats before, you know how important it is to maintain a steady temperature inside the smoker.) The controls on the smoker itself are simple to use, and the remote just makes it that much easier!
This smoker is a great addition to my grilling toolkit. It’s large enough to be able to smoke a substantial amount of meat, but still small enough to be portable. I foresee many more Autumn weekends of football and smoked meats in the near future. I also noticed some recipes for smoked side dishes like peppers, onions, and even cabbage. Now if only I could decide what meats to smoke during tomorrow’s games….and yes, I am already planning how to smoke my turkey for Thanksgiving this year!
Looking for more jerky recipes? Try this Homemade Venison Jerky Recipe, too!
Homemade Beef Jerky
- 2 sirloin tip roasts each about 1 pound, cut into 1/4-inch strips
- 1 cup apple cider vinegar
- 2 Tbsp kosher salt
- 2 Tbsp brown sugar
- 2 Tbsp molasses
- 1 Tbsp hot sauce
- 1 tsp onion powder
- 2 cups Coca-Cola
- 2 Tbsp minced garlic
- Jane's Krazy Mixed-Up Salt
- Wood chips soaked in water
- Slice roasts into 1/4" strips. (Freezing the roasts for about 30 minutes before slicing will make this easier.)
- In a medium saucepan, combine vinegar, kosher salt, brown sugar, molasses, hot sauce, and onion powder. Heat over medium heat until boiling. Reduce heat and stir. Cool to room temperature and add 1 can of Coca-Cola.
- Place strips of meat into glass casserole dish and pour marinade over each layer. Cover and refrigerate for at least 4 hours. (If meat is not entirely covered with marinade, then turn meat at least once.)
- Remove meat from marinade and pat dry.
- Preheat smoker to 180F degrees. Fill water pan with remaining can of Coca-Cola, 1/2 cup water, and 2 Tbsp minced garlic. Sprinkle meat strips generously with Jane's Krazy salt and place meat directly on middle and top racks of smoker. Do not let strips touch.
- Smoke for 3.5 hours, adding soaked wood chips as necessary. Check for doneness: meat should be a dark color inside and out.
- Let cool. Store in a resealable bag in refrigerator or freeze up to 3 months.
Disclosure: Masterbuilt provided the Digital Electric Smokehouse and a copy of John McLemore’s book at no charge, but all opinions are my own.