Mesquite Smoked Jerky is a savory and flavorful snack that brings the classic taste of the great outdoors to your kitchen. Made from lean cuts of beef marinated in a blend of soy sauce, brown sugar, garlic, and black pepper, this jerky gets its distinctive flavor from the smoky, sweet aroma of mesquite wood chips. Perfect for hiking, road trips, or just a quick protein-packed snack, mesquite smoked jerky is easy to make at home with a smoker or even a conventional oven. The low and slow cooking process ensures a chewy texture and intense flavor that’s both satisfying and delicious. Whether you’re an outdoor enthusiast or just love a good homemade treat, this mesquite smoked jerky will quickly become a favorite.
Ingredients:
- 2 lbs lean beef (top round, flank steak, or sirloin)
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp liquid smoke (optional, for extra smoky flavor)
- 1/2 tsp curing salt (Prague Powder #1, optional for preservation)
- Mesquite wood chips, soaked in water for 30 minutes
Instructions:
- Prepare the Meat:
- Trim any excess fat from the beef to prevent spoilage. Slice the meat against the grain into thin strips, about 1/4 inch thick. For easier slicing, you can partially freeze the meat for about 1 hour beforehand.
- Make the Marinade:
- In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes (if using), liquid smoke (if using), and curing salt (if using). Mix well to dissolve the sugar.
- Marinate the Meat:
- Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Smoker:
- Preheat your smoker to 160°F – 180°F (71°C – 82°C). Drain the mesquite wood chips and add them to the smoker according to the manufacturer’s instructions.
- Smoke the Jerky:
- Remove the marinated beef from the refrigerator and pat it dry with paper towels to remove excess marinade. Arrange the strips on the smoker racks in a single layer, leaving space between each piece for even smoking. Smoke the jerky for about 4-6 hours, or until it reaches a chewy but firm texture. The internal temperature of the jerky should reach at least 160°F (71°C) for food safety.
- Cool and Store:
- Once done, remove the jerky from the smoker and let it cool to room temperature. Store the jerky in an airtight container or vacuum-sealed bag. It can be kept at room temperature for a few days or in the refrigerator for up to a month. For longer storage, freeze the jerky.
- Serve:
- Enjoy the Mesquite Smoked Jerky as a convenient, protein-rich snack. It’s perfect for hiking, road trips, or anytime you crave a savory and smoky treat.
Mesquite Smoked Jerky is a delicious way to enjoy the rich flavors of smoked meat with a hint of sweetness and spice. Its satisfying chewiness and bold taste make it an ideal snack for any occasion, offering a taste of outdoor cooking that you can enjoy anywhere.
