Smoked Beef Jerky


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Servings: Approx. 12 servings


  • One (1) three pound eye of round roast
  • One (1) cup light brown sugar
  • One (1) cup soy sauce
  • Three (3) tbsp. Worcestershire sauce
  • One (1) tbsp. smoked paprika
  • One (1) tsp. onion powder
  • One (1) tsp. garlic powder
  • One (1) tsp. red pepper flakes
  • One (1) tsp. black pepper


  • Place eye of round roast into freezer for one (1) hour for easy cutting.
  • Place on cutting board to remove fat and silver skin. Note:  The less fat, the better.
  • Cut your roast (with the grain) into 1/4 inch thick slices.  
  • Tenderize both sliced sides with a Jaccard Meat Tenderizer and set aside.
  • In a mdium bowl, combine brown sugar, soy sauce, Worcestershire sauce, smoked paprika, onion powder, garlic powder, red pepper flakes and black pepper.  Wisk until sugar is dissolved.
  • Place sliced roast and marinade into a large zip lock bag and toss until evenly coated.
  • Place in refrigerator for at least 12 hours.  Make sure to flip the bag a couple times to make sure the marinade coats the meat evenly.
  • Pat dry and place marinated meat in a 180 degree smoker for 45 minutes.  
  • Turn and smoke for another 45 minutes.
  • Remove when it has a leather-like appearance - chewy yet tender.

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