Hickory Smoked Beef Jerky

Hickory Smoked Beef Jerky
June 10, 2015 19 view(s)

Hickory Smoked Beef Jerky

This easy homemade jerky recipe is simply addicting! Follow the steps below to make your own. Our staff couldn't keep their hands out of the jerky jar!


From the Grocer 1 ½ lbs thinly sliced beef steak* (flank steak or other lean cut) 2 TBS soy sauce 2 TBS honey 1 ½ cups Worcestershire sauce 

From The Spice & Tea Exchange® 2 TBS Garlic Powder 2 TBS Onion Powder 2 TBS Black Pepper- Medium Ground 2 TBS Paprika - Smoked Sweet 2 TBS Hickory Powder


Prep the meat: TRIM any excess fat from meat (fat does not dehydrate and will spoil the jerky). IF NECESSARY, slice meat into thin strips between 1/8” and ¼” thick. *Partially freezing the meat first will help you cut the meat, but your local butcher should be able to do this step for you.

For the marinade: MIX soy sauce, Garlic Powder, Onion Powder, Black Pepper- Medium Ground, Paprika - Smoked Sweet, Hickory Powder, honey and Worcestershire sauce in medium sealable bowl or gallon-sized plastic zip-top bag. ADD each piece of meat to the marinade individually to ensure each piece is covered with marinade. Seal bowl and refrigerate for 12-24 hrs. REMOVE each piece of steak from the marinade and pat semi-dry with paper towels. Place each piece of steak on dehydrator rack; do not overlap. ALLOW meat to dehydrate until it is tough enough to rip apart and has taken on a much darker appearance (roughly 8 hrs). IF NECESSARY, alternate dehydrator racks regularly for even dehydration. Allow jerky to cool to room temperature before consumption. Store in an air tight container. Time: 20-36 hrs Yield: Approx. 10 oz

~ This recipe was prepared by our very own Jesse Hanson; foodie, lover of the great outdoors, and Graphic Designer!

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June 11, 2015
If you don't have a dehydrator, use oven at 160 for several hours until completely dry.