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
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Classic | Slow and Low | 170°F / 77°C | ~4.5 hr | probe-tender |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
Rated 5by 500+ users
Tagline
Other Options
The MeatSmokingCalculator will help you plan the timeline for any meal.
Planning, ingredients, preparation, and timing are the most critical elements to making and serving great food.
Having enough time is the most important part when it comes to slow and low!
Meat Smoking Calculator takes the thinking out of the process.
It makes cooking and serving amazing tasting smoked meats every time, on time.
SOME OF OUR FAVORITE SITES
Smoking a Turkey for Thanksgiving!
BBQ Brethren
Smoking Meat Forums
Deejay’s Smoke Pit
USDA’s Food Safety Guidelines
Smoking Pit
Virtual Weber Bullet
Smoking Times and Temps
* To help support this free site, posts contain affiliate links. If you use one of the affiliate links, we may earn a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.