Applewood Smoked Jerky Recipe
This Applewood Smoked Jerky recipe delivers deep, savory flavor with a gentle sweetness from applewood smoke. The meat dries slowly, turning tender and chewy while absorbing layers of smoky richness without tasting harsh. It’s a great make-ahead snack for road trips or everyday grazing. The recipe includes straightforward prep, smoking times, and wood-pairing tips to help you get consistent, well-balanced jerky every time.
Servings: 6
Ingredients
- 2 lb Lean Beef Top Round
- 1.5 cups Applewood Chips
- 3/4 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 2 tbsp Brown Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 2 tsp Black Pepper
- 1 tbsp Apple Cider Vinegar
Instructions
- Stick the beef in the freezer for about an hour so it’s easier to slice cleanly.
- Trim off all visible fat, then slice the beef into 1/4-inch strips across the grain for that classic jerky chew.
- Whisk together soy sauce, Worcestershire, vinegar, and brown sugar until the sugar dissolves.
- Add onion powder, garlic powder, smoked paprika, and black pepper, mixing until it’s all blended.
- Drop the beef strips into the marinade and make sure every piece gets coated.
- Cover and refrigerate for 12 hours, flipping the strips once halfway through.
- Pat the beef dry with paper towels before it hits the smoker.
- Arrange the strips on smoker racks, leaving a little space between each piece.
- Set your smoker to 165°F and toss in the applewood chips once the heat’s steady.
- Smoke the jerky for 4 to 6 hours; look for strips that bend without snapping.
- Let the jerky cool at room temp for about 30 minutes before storing.
- Portion it into airtight bags or containers for snacking or storage.