Ingredients:

  • 2 lbs Eye of Round or Top Round beef, trimmed of all visible fat
  • 0.5 cup Soy Sauce
  • 0.25 cup Worcestershire sauce
  • 1 tbsp Black Pepper, coarsely cracked
  • 1 tbsp Brown Sugar
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Liquid Smoke
  • 0.5 tsp Pink Curing Salt #1

Instructions:

  1. Place the beef in the freezer for 45–60 minutes until firm but not frozen to facilitate uniform slicing.
  2. Using a sharp chef’s knife, slice the beef against the grain into 1/8-inch thick strips.
  3. In a large gallon-sized zip-top bag, whisk together the soy sauce, Worcestershire sauce, black pepper, brown sugar, garlic powder, onion powder, liquid smoke, and pink curing salt.
  4. Add the beef strips to the bag, coat thoroughly, and refrigerate for at least 4 hours (up to 12 hours).
  5. Preheat your smoker or pellet grill to 160°F using hickory or cherry wood.
  6. Lay the strips across wire cooling racks or directly on the smoker grates, ensuring they do not overlap to allow for airflow.
  7. Smoke for 3 to 4 hours. The jerky is done when it bends and shows white fibers but does not snap.