Smoked Beef Jerky
Homemade smoked beef jerky from eye of round: a soy-Worcestershire marinade, 170–180°F smoke, and a cost breakdown that shows how much you save per ounce.
- Cook
- 4–6 hr (plus marinating)
- Pit
- 170–180°F
- Done at
- Dry but bends before it cracks
- Makes
- 20 1-oz servings
- Wood
- Hickory or mesquite
- Cost
- $1.79 per ounce
A bag of jerky at the gas station is one of the most expensive ways to buy beef. Make it yourself and you control the salt, the heat and the price.
Eye of round is lean, affordable and easy to slice evenly. Fat doesn't dry and turns rancid, so leaner is better here.
Why this recipe works
- Lean eye of round dries evenly and stores well.
- Partially freezing the beef makes thin, even slices easy.
- Smoking at 170–180°F dries the meat while bringing it safely above 160°F.
What it costs
September 2026 prices- Eye of round, 3 lb at $9.69/lb$29.07
- Marinade$3.00
- Fuel, about 5 hr at $0.75/hr$3.75
- Total for the batch$35.82
- Mainstream store-bought jerky$2.77
- Home-smoked, per ounce$1.79
You keep $0.98 (35%) per ounce. Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Chill and slice
Freeze the beef for 1–2 hours until firm. Slice ¼ inch thick: with the grain for classic chewy jerky, against the grain for tender jerky.
Marinate
Whisk the marinade, add the beef and massage to coat. Refrigerate 8–24 hours, turning once.
Dry the surface
Drain the strips, pat dry with paper towels and lay them on racks without touching.
Smoke
Smoke at 170–180°F. Check after 3 hours, then every 30 minutes. Most batches take 4–6 hours.
Test
Cool a piece for 5 minutes, then bend it. It's done when it bends and cracks on the surface but doesn't snap in two.
Condition
Cool completely, then seal in a bag for 24 hours so the moisture evens out between pieces.
Pitmaster tips
Slice at the store
Many meat counters will slice a roast thin for free if you ask.
Heat for safety
USDA recommends heating jerky meat to 160°F. A smoker at 170–180°F gets there; if yours can't hold that, finish the strips in a 275°F oven for 10 minutes.
Curing salt
Pink curing salt #1 is optional. If you use it, measure exactly; the usual rate is 1 level teaspoon per 5 lb of meat.
Store airtight at room temperature for about 2 weeks, or refrigerate or freeze for longer.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Smoked Beef Jerky FAQ
What is the best cut for beef jerky?
Eye of round, top round or bottom round. They're lean, inexpensive and slice cleanly.
How long does homemade jerky last?
About 2 weeks airtight at room temperature, and longer in the fridge or freezer.
Is homemade jerky cheaper?
Yes. With 2026 prices, our batch works out to about $1.79 per ounce versus about $2.77 for a mainstream brand.
