If you’re looking for the perfect snack, this homemade beef jerky has got you covered! This jerky is highly addictive and you may just eat it all in one sitting.
Early on in my meat smoking journey, beef jerky became one of my favorite things to make. I found out that it was super simple to make and the end results in delicious snacks. The process is simple, cut up the meat, marinade the meat and then smoke it.
For this recipe, I went with an Asian flavor profile. The great thing about making beef jerky is that there are so many variations you can make to it. Be sure to give this recipe a try, but also get creative and make your own variations!
Ingredients you will need
Protein: Beef eye of round roast
How to make Homemade Beef Jerky
Start off by making the marinade by combining all of the ingredients in a bowl and mixing them up until fully combined.
Next, trim the excess fat off off a partially frozen eye of round roast. Placing it in the freezer 30 minutes ahead of time helps make it easier to slice your desired thickness.
Slice the roast in half the long way (with the grain), then slice it into 1/4 inch thick pieces across the grain. Place plastic wrap over the slices then pound them flat with a meat tenderizer.
Combine the slices of meat and the marinade in a ziplock bag and let it marinate for 12-24 hours. Flip and mix the marinade a couple of times to ensure the meat is fully marinated.
Place the slices of marinated beef on the smoker with cherry pellets and smoke them at 160°F for 5 hours flipping them half way through.
When the meat becomes slightly translucent, remove it from the smoker and let it cool down.
Store the jerky in a ziplock bag for up to a week or vacuum seal it and freeze it for up to 3 months.Print
- 2.5 pound eye of round roast
- 1/4 cup Korean BBQ rub
- 1 cup Original Bachan’s BBQ Sauce
- 1/3 cup brown sugar
- 2 tbsp ginger paste
- Make marinade by combining all of the ingredients and mixing.
- Trim all of the fat off of a partially frozen eye of round roast. Slice it in half the long way then cut it slices into 1/4 inch thick pieces
- Combine slices of meat and marinate in a ziploc bag and let it marinate for 12-24 hours
- Smoke the meat at 160°F for 5 hours until it becomes translucent and you can easily pull it apart.
- Let it cool down then store it in a ziplock bag or vacuum seal it.
- Prep Time: 20 minutes
- Cook Time: 6 hours