Beef Jerky in a Smoker

Cooking Recipes Catalogue

Grilled and smoked outdoors, this version of beef jerky is made of sliced sirloin or London broil. It must be stored in the refrigerator.

INGREDIENTS (for 6 servings):


  • In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, soy sauce, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.
  • Prepare an outdoor smoker for low heat and lightly oil grate.
  • Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.