This batch came out exactly how I want homemade jerky to eat — savory, lightly sweet, clean smoke, and dry without being brittle. Low and slow on the Weber Searwood using maple pellets gave it a subtle sweetness that didn’t overpower the beef. Family taste test passed, which is always the final checkpoint.
This is a real backyard jerky cook — not dehydrator jerky and not store-bought chewy. Just good beef, a simple marinade, and patience.
Serves
Makes about 1.75–2.25 lb finished jerky (yield varies based on slice thickness and final dryness).
Ingredients
Meat
- 4.2 lb Certified Angus Beef Top Round (London Broil)
- Trim all visible fat and silver skin
- Slice about 1/4 inch thick
Marinade
- 1 1/3 cups low-sodium soy sauce
- 2/3 cup Worcestershire sauce
- 3–5 tbsp brown sugar or honey (adjust to taste)
- 2 1/2 tsp black pepper
- 2 1/2 tsp garlic powder
- 1 1/4 tsp onion powder
- Optional: red pepper flakes or cayenne for heat
Instructions
- Firm the meat: Freeze beef 1–2 hours until firm (not solid). This makes slicing clean and consistent.
- Trim & slice: Trim aggressively — fat shortens shelf life. Slice evenly to keep drying times consistent. (Slice with the grain for a firmer chew, or against the grain for a more tender bite.)
- Mix the marinade: Whisk all marinade ingredients until fully combined.
- Marinate: Add beef to a large zip bag or container and marinate 12–24 hours in the refrigerator. Flip/stir once halfway through.
Smoking Setup
- Grill: Weber Searwood
- Pellets: Maple
- Mode: Smoke Boost
- Temperature: 180°F
Smoking Process
- Remove beef from marinade and pat lightly dry (don’t rinse).
- Arrange strips on wire racks, leaving space for airflow.
- Smoke at 180°F for about 3 1/2 hours.
- Rotate racks halfway through for even drying.
- Increase grill temp to 200°F.
- Finish another 30–45 minutes, until jerky bends and cracks but doesn’t snap.
Finish & Storage
- Cool completely 45–60 minutes before storing.
- Vacuum seal for best results (Mason jars work great if you have the setup).
- Refrigerate for longest shelf life.
Nutrition
Estimated per 1 oz finished jerky:
- Calories: ~85–95
- Protein: ~11–13 g
- Carbs: ~3–4 g
- Fat: ~1–2 g
- Sugar: ~2 g
Macros vary based on sugar amount and final dryness.
Notes from the Cook
- Low-and-slow wins: Smoke Boost at 180°F dries without cooking too fast.
- Maple pellets: Subtle sweetness, clean smoke, no bitterness.
- Doneness test: You want “bend + crack,” not a snap.