Smoked Beef Jerky

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Photo Courtesy of Wyler Studios

This will be part of a two part blog post on smoking beef jerky. This post will cover the prep and marinading of the eye of round roast I cut into slices. The first thing I did to prep for marinating overnight was trimming the excess fat cap off the roast. This is the fat on the meat that does not render while cooking. Once I cleaned up the roast I sliced it into 1/4 inch thick slices.

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Photo Courtesy of Wyler Studios

 

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Photo Courtesy of Wyler Studios

I then mixed the following ingredients together to make my marinade.

  • 1/2 cup of honey
  • 1/4 cup of worcestershire sauce
  • 1/4 cup of Soy Sauce
  • 1 tbs chili powder
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1/2 tbs ground mustard
  • 1 tbs kosher salt
  • 1 tbs fresh ground black pepper
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Photo Courtesy of Wyler Studios

I transferred the meat to a gallon sized Ziplock bag and worked the marinade into the meat. It is now sitting in my refrigerator marinating overnight. I am planning on smoking it tomorrow in the early evening. I will be posting part 2 of this recipe tomorrow.

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