Mastering Authentic Tennessee Smoked Beef Jerky: Your Ultimate Smoker Recipe Guide
Ignite your smoker and prepare for an unforgettable culinary journey! In approximately 7 hours, you’ll be savoring perfectly crafted, intensely smoky beef jerky right from your own backyard. This Tennessee Smoked Beef Jerky isn’t just a snack; it’s a rich tapestry of flavors, deeply enhanced by the authentic, slow-burning smoke that permeates every strip. Get ready to experience a savory delight that brings a touch of Southern tradition to your taste buds.
Just a few weeks ago, my wife and I embarked on a relaxing trip to visit my parents, nestled near the serene fishing waters of Corpus Christi, Texas. Beyond the allure of saltwater angling and leisurely days, I had a special project in mind: breaking out my trusty smoker to craft some mouth-watering beef jerky. The warm March weather was absolutely ideal for outdoor cooking, setting the perfect stage for a successful weekend. And successful it was! Not only did we reel in some impressive redfish and speckled trout, but the homemade smoked jerky turned out absolutely spectacular! It’s incredibly satisfying when a weekend getaway combines both outdoor adventure and culinary triumphs. Here’s a snapshot of my father and I proudly holding a couple of the beautiful Redfish we caught, a testament to a fantastic trip.
If only I had more time during that blissful weekend, I would have certainly smoked up a couple of those fresh Redfish fillets as well. There’s something truly special about pairing fresh catches with the irresistible aroma of a smoker, but the beef jerky certainly held its own as the star of the show.
Preparing the Meat: Expert Slicing for Perfect Jerky
Before making the drive down to my parents, I took care of the crucial first steps: preparing the beef and crafting the marinades. For this particular Tennessee Smoked Beef Jerky recipe, I started with a pound of high-quality Eye of Round Beef Roast. This cut is ideal for jerky due to its lean nature, but even with lean cuts, thorough trimming is essential. I meticulously removed as much visible fat as possible. Fat can go rancid quickly, significantly reducing the shelf life of your jerky, so this step is non-negotiable for a superior product.
The direction you slice your meat plays a significant role in the final texture of your jerky. If you prefer a more traditional, tougher chew that requires a bit of effort to tear, you should slice the meat *with* the grain. This preserves the long muscle fibers, giving the jerky its characteristic resistance. However, if you’re aiming for a more tender, easier-to-chew jerky, slice *against* the grain. This cuts through the muscle fibers, resulting in a more yielding texture. For optimal slicing, I recommend partially freezing the roast for about an hour or two before cutting. This firms up the meat, allowing for cleaner, more uniform slices, typically around ¼ inch thick. Precision in slicing ensures even drying, which is key to consistent jerky quality.
The Smoking Process: Crafting Perfectly Smoked Jerky
Our drive from Austin down to Corpus Christi was an eagerly anticipated journey, with the beef strips happily marinating in our cooler, absorbing all the rich flavors of the Tennessee-inspired marinade. This allowed them to be perfectly ready for the smoker the very next day. The aroma building in the cooler was already promising! I initiated the smoking process around 2 PM, slowly bringing my electric smoker up to a steady 160°F. Once the smoker reached the desired temperature, I carefully drained any excess marinade from the beef strips and gently patted them dry with paper towels. This step is important as it prevents the jerky from steaming rather than drying, and helps the smoke adhere better.
To ensure an even and consistent dry, I pierced a toothpick through one end of each beef strip, allowing me to hang the meat within the smoker. This method prevents the strips from touching and promotes optimal airflow around each piece. For the initial 1.5 hours, the meat was placed in my Masterbuilt Electric Smoker WITHOUT any wood chips or smoke. This crucial initial phase allows the meat to “sweat” out a significant amount of surface marinade and internal water weight. This gentle pre-drying helps to set the texture and prepare the meat to absorb the smoky flavors more effectively, preventing a soggy or overly moist jerky.
*A quick note on my smoking adventure: The darker jerky strips on the right, held by the plain white toothpicks, are our star Tennessee Smoked Beef Jerky. I was experimenting with two batches simultaneously that weekend; the other batch was a delicious Tequila Beef Jerky, which also turned out exceptionally well. It was a fantastic opportunity to compare flavors side-by-side!
After that initial 1.5-hour “sweating” period, it was time to introduce the smoke. I filled the wood chip tray with pre-soaked wood chips – a blend of hickory and applewood, perfect for beef – and then increased the smoker’s temperature to 200°F. This temporary increase in temperature is key for an electric smoker. It helps to ignite the wood chips more effectively, ensuring they produce a clean, consistent smoke rather than just smoldering. A “clean blue smoke” is what you’re aiming for; thick white smoke indicates inefficient combustion and can impart a bitter flavor to your jerky. I allowed these wood chips to burn out naturally, providing approximately 45 minutes of rich, aromatic smoke infusion, and chose not to add any more smoke for this batch, aiming for a balanced smoky profile.
Once the wood chips had completely burned down and the smoke dissipated, I lowered the smoker’s temperature back to 160°F. The jerky was then left to continue drying for another 4 hours, requiring periodic checks for doneness. (Unfortunately, as the day progressed into evening, I don’t have many pictures of this final stage – a lesson learned to start my smoking sessions a little earlier next time!) The anticipation was building, and the moment of truth arrived. The final product? Absolutely phenomenal! The deep, natural smoke flavor married perfectly with the savory notes of the soy sauce and other spices from the marinade. I truly loved this recipe, and the satisfaction of making such delicious jerky in my electric smoker is unmatched. It’s a perfect blend of salty, savory, and smoky goodness, ideal for snacking or sharing.
Frequently Asked Questions About Smoked Beef Jerky
The longevity of your homemade smoked beef jerky largely depends on a few critical factors: whether you incorporated curing salt (like Prague Powder #1) into your marinade and how effectively it was dried and subsequently packaged. Jerky made without curing salt should be consumed more quickly or stored in the refrigerator. For comprehensive guidelines on extending the freshness of your delicious jerky, including various storage methods and shelf-life estimations, please consult my dedicated Storing Jerky page.
Absolutely, pellet grills are an excellent choice for smoking jerky and can yield fantastic results! Their precise temperature control and consistent smoke production make them very user-friendly for jerky making. To use a pellet grill, set your grill to approximately 200°F and allow the jerky to smoke for about 3 hours. Begin checking for doneness after this initial period. Continue smoking in increments until the jerky reaches your desired texture – it should bend and crack but not break cleanly in half.
The total smoking and drying time for jerky can vary based on several factors, including the type of smoker, meat thickness, and ambient humidity. In my experience with an electric smoker, the process usually takes between 4 to 8 hours to achieve the perfect texture. When utilizing a pellet grill, the duration is often shorter, typically ranging from 3 to 5 hours due to potentially higher airflow and more consistent heat distribution.
Old Pro Tips for Unforgettable Smoked Jerky:
- Optimal Marination Time: For the most profound and layered flavors, marinate your beef for at least 6 hours. However, for truly exceptional taste penetration, 24 hours in the refrigerator is highly recommended. This allows the meat to fully absorb all the aromatic spices and savory liquids.
- Selecting Your Wood Chips: The type of wood you choose significantly impacts the final smoke flavor. For beef jerky, classic choices like Applewood and Hickory wood chips are fantastic. Applewood offers a milder, sweeter smoke, while Hickory provides a more robust, bacon-like flavor. Experiment to find your personal preference!
- Understanding Smoke Quality: Always strive for a “clean blue smoke” from your smoker. This thin, almost invisible smoke indicates complete combustion of your wood and imparts the best flavor. If you see thick, white smoke billowing out, it often signifies incomplete combustion and can create a bitter, acrid taste in your meat. To remedy this, try increasing the smoker’s temperature slightly until the smoke clears and thins.
- Mastering Your Smoker: Making great jerky in a smoker is an art form. For even more detailed instructions, troubleshooting tips, and advanced techniques specifically tailored to various types of smokers, be sure to visit my comprehensive Making Jerky with a Smoker page. It’s packed with insights to elevate your jerky game.
- Embrace the Process: Jerky making is a labor of love that requires patience. Start your smoking session early in the day, especially if it’s a longer cook. This allows you to monitor the process comfortably and ensures your jerky finishes before nightfall. And while you wait, there’s no better way to pass the time than by relaxing with a couple of your favorite cold beverages!
- How to Make Beef Jerky in a Dehydrator
- Slicing Meat for Beef Jerky
- The Ultimate Beef Jerky Marinade
Tennessee Smoked Beef Jerky
Pin Recipe
Ingredients
Lean Meat
- 1 lb Top Round Beef Roast or Venison
Marinade
- ¼ cup soy sauce
- ¼ cup cold water
- 1 tablespoon worcestershire sauce
- 2 teaspoon cane sugar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon Prague Powder #1 (curing salt)
Equipment
Instructions
- Trim all visible fat from the beef, wrap in plastic wrap, and place in the freezer for an hour or two to partially freeze. This makes slicing much easier and more uniform.
- While the meat is chilling, combine the soy sauce, Worcestershire sauce, cold water, cane sugar, garlic powder, smoked paprika, and curing salt (Prague Powder #1) in a bowl or a large resealable Ziploc bag and mix thoroughly until all ingredients are well combined.
- Remove the beef from the freezer and slice it into ¼-inch strips. For a chewier jerky, slice with the grain; for a more tender texture, slice against the grain. Alternatively, if you prefer, you can skip the freezing phase and use a Jerky Slicer for perfectly even strips every time.
- Add the sliced beef strips to the prepared marinade mixture, ensuring all pieces are fully coated. Marinate for a minimum of 6 hours, and ideally for 24 hours, in the refrigerator to allow the flavors to deeply penetrate the meat.
- Once the marinating period is complete, remove the meat from the refrigerator and strain off any excess marinade.
- Thoroughly pat dry each strip of beef with paper towels. This step is crucial for promoting even drying and optimal smoke absorption.
- For this particular batch of Tennessee Smoked Beef Jerky, I utilized my Masterbuilt Smoker, following the detailed instructions provided in the main body of this post. You can also achieve excellent results using a Pellet Grill for smoking your jerky.
- If you are using a Pellet Grill, set the temperature to 200°F and allow the jerky to smoke for approximately 3 hours. After this time, begin checking the jerky for doneness, and continue smoking in short intervals until it reaches your desired texture.
- The jerky is considered finished when it bends and cracks significantly without completely breaking in half. It should feel leathery and firm, but still pliable. Crucially, allow the jerky to cool for about 5 minutes before performing this bend test. If you test it while it’s still warm, the jerky will seem more pliable and unfinished than it actually is, which can lead to over-drying.
Pro Tips
- Marinate meat for at least 6 hours for the best flavor. 24 hours is recommended
- Applewood and Hickory wood works great for making jerky
- You want a clean blue smoke If a white smoke is coming from the smoker, increase the temperature of the smoker. This white smoke can create a bitter taste within the meat.
- Visit my Making Jerky with a Smoker page for more detailed instructions on how to make jerky in a smoker
- Start early and grab a couple beers to pass the time during the smoking stage!