Smoked beef jerky gets its flavor from real wood smoke, and you can make it in a smoker or fake the effect in a dehydrator with liquid smoke. This guide covers both routes with one marinade, plus the safety step that matters most: heating the meat to 160°F. University extension jerky guides are written for dehydrators and ovens, so where they do not cover smokers I say so rather than guess.
The USDA and the National Center for Home Food Preservation recommend heating jerky meat to 160°F (165°F for poultry) before or after drying. The Ohio State Extension jerky factsheet covers dehydrators and ovens and does not describe smokers. Whatever equipment you use, verify with a thermometer that the meat reaches 160°F. Do not rely on smoke or on the smoker’s dial alone.
Smoked Jerky Marinade
For about 2 pounds of lean beef sliced ¼ inch thick or thinner (eye of round or top round):
- ½ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ cup water
- 1-2 teaspoons liquid smoke (dehydrator method only)
Freeze the beef for an hour or two so it slices evenly, trim all visible fat, and marinate in the refrigerator for 6-24 hours. Read our beef jerky guide for prep details, or try a store-bought or homemade seasoning from our jerky seasoning guide.
Method 1: In a Smoker
- Pat the strips dry so smoke sticks to the surface. Let them air-dry on a rack in the refrigerator for an hour if you can.
- Choose your heating approach. Because a smoker may run at low temperatures, use one of the sourced methods from NCHFP:
- Heat first: bring the strips and marinade to a boil for 5 minutes, or roast the strips on a rack at 275°F for about 10 minutes until they reach 160°F, then pat dry and smoke.
- Heat after: smoke and dry the jerky completely, then finish strips ¼ inch or thinner in a 275°F oven for 10 minutes.
- Set up the smoker to run low and steady. Ohio State’s oven range for drying jerky is 145-170°F, which is a reasonable target for a smoker too, though that guidance is written for ovens. Use a separate probe thermometer, since built-in smoker dials are often off.
- Lay the strips on racks with gaps between them. Do not stack or overlap.
- Smoke for several hours, checking after about 3. Time depends on thickness, smoker temperature and humidity.
- Test for doneness (below), cool the jerky, and store it. See how long beef jerky lasts.
Method 2: Dehydrator With Smoke Flavor
No smoker? Add liquid smoke to the marinade and use your dehydrator. It will not taste exactly like wood smoke, but with smoked paprika and a little liquid smoke, it comes close and it is much easier to control.
- Marinate the strips with 1-2 teaspoons of liquid smoke in the marinade above.
- Pat dry and do the 160°F heating step (boil in the marinade for 5 minutes, or bake on a rack at 275°F for about 10 minutes).
- Dry at 145-160°F, checking after 3-4 hours. See the beef jerky temperature and time chart.
Choosing Wood
- Hickory: the classic, strong bacon-like smoke.
- Apple or cherry: mild and slightly sweet, good if you want the beef to lead.
- Oak: medium and steady, a good all-purpose choice.
- Mesquite: very strong. Use sparingly or mix it with a milder wood.
Jerky is thin and absorbs smoke fast, so a little goes a long way. Too much smoke turns bitter.
Do You Need Curing Salt?
Many people add curing salt when smoking jerky because it is a common practice for smoked meats, and it is included in kits like Hi Mountain’s. It is optional, and it does not replace the 160°F heating step. If you use it, measure exactly and follow the package. Details, including the common ratio and warnings, are in our jerky seasoning and curing salt guide.
How to Tell It Is Done
Cool a piece, then bend it. Finished jerky cracks slightly but does not snap in two, and it feels dry rather than damp or greasy. The surface will look dark and slightly glossy from smoke. If it is still soft, keep drying. Blot any beads of grease with a paper towel.
Quick Answers
What temperature should I smoke jerky at?
Low and steady. Ohio State gives 145-170°F for drying jerky in an oven, which is a sensible range to aim for in a smoker. Confirm with a probe thermometer.
How long does smoked jerky take?
Plan on checking after about 3 hours. Thicker strips and lower temperatures take longer.
Can I smoke jerky on a pellet grill or electric smoker?
Yes. Any smoker that holds a low temperature works. Keep strips on racks with room for airflow and verify the internal temperature with a thermometer.
Is liquid smoke as good as real smoke?
Not identical, but good enough for many people. Start with 1 teaspoon and add more next time if you want more.
What about deer or venison?
The same steps work. Use one of the marinades in our deer jerky marinade guide.
