How To Smoke Beef Jerky In An Electric Smoker


Nothing beats homemade jerky. Learn how to make it from scratch with our easy Electric Smoked Beef Jerky recipe.

Beef Jerky recipe for electric smokers

How to prepare beef for jerky

To grab the round meat for the electric smoker whenever you use it and dice it to form the raw meat strips.

Begin by trimming away any obvious tendons or excess fat on the round. It’s unlikely to contain much, but it’s important to be vigilant.

Also remove the silver skin if present. This holds out bristles when grilling and pulls the meat when cooking. To do this, insert a dull table knife under the skin and use a dry paper towel to grasp and remove. With any luck it will go away all at once, but if not, repeat whenever you die until it’s completely gone.

Cut the trimmed round against the grain to get quarter-inch slices. It’s important to cut the meat against the grain so that the finished jerky isn’t too chewy to chew.

Beef Jerky for electric smokers

Nothing beats homemade jerky. Learn how to make it from scratch with our easy Electric Smoked Beef Jerky recipe.
Appetizer course , snack
American cuisine , BBQ
Preparation time 30 minutes
Cooking time 3 hours
Navy time 12 hours
Total time 15 hours 30 minutes


  • 3 pound round steak


  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup Worcestershire willow
  • 1 tablespoon red pepper flakes
  • ¼ cup brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon kosher salt


  • Trim off excess fat from the meat. If the membrane or silver skin is still on the meat, use a table knife and paper towel to remove it.
  • Cut the beef into ¼ inch slices. Make sure they are cut flat for the best results when grilling.
  • In a small saucepan over low heat, mix all the ingredients for the marinade. Allow to cool and place the slices of meat in the marinade so that they are completely covered.
  • Transfer the slices to a large ziploc bag or airtight container. Pour the remaining marinade over the meat. Place the container or bag in your refrigerator and marinate overnight or at least 12 hours.
  • Line a baking sheet with a paper towel. Take the meat out of the fridge and place it on a baking sheet lined with parchment paper. let dry.
  • Turn your electric smoker on to 74°C. Put wood chips in the pan.
  • Place the strips of meat on the smoking grate and close the chamber door. smoke for 3 hours.
  • Check the jerky every hour to make sure the pieces aren’t cooking unevenly. If so, rearrange them accordingly.
  • After 3 hours, remove the jerky from the smoker and cool on a cooling rack. The jerky is done when it’s dry and hard, but bendable without breaking.
  • When completely cool, store in an airtight container in the refrigerator. It can be stored for up to two weeks, but is best enjoyed within four days.

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