Smoked Beef Jerky

Homemade smoked jerky beats anything in a bag. It is a low, slow dehydration with smoke, and the only tricks are lean meat, thin slices, and patience. Set your time below.

How long to smoke beef jerky

At a low 170°F, jerky runs roughly four to six hours depending on thickness and your target chew. It is done when a strip bends and cracks but does not snap, and shows white fibers. Slice lean cuts (top round, eye of round) a quarter-inch thick, trimming all fat.

Slice and safety

Partially freeze the meat to slice thin and even; with the grain for chewy, against for tender. Trim every bit of fat, which does not dry and turns rancid. For safety, many smokers pre-heat the meat or hold at 160°F briefly to knock back bacteria before the long low dry.

Jerky on a pellet grill

Run as low as the grill will go with the lid vented for airflow, arrange strips in a single layer, and rotate. Hickory and mesquite give a bold jerky flavor.

FAQ

What temp do you smoke jerky at? As low as your smoker runs, around 160 to 180°F, for a slow dry rather than a cook.

How do you know jerky is done? It bends and cracks without breaking, and the surface is dry and leathery, usually four to six hours.

How long does smoked jerky take? Four to six hours at low heat. The calculator plans your batch.

Times & temperatures

📊 See the full smoking times & temps chart for every cut →