Beef Jerky

Ingredients

Marinade

• 2 pounds beef (eye of round, top round, or flank steak, sliced thin against the grain)

• 1/2 cup red wine

• 1/4 cup Worcestershire sauce

• 1/4 cup soy sauce

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)

Rub

• Any sweet rub or my rub recipe

Best snack ever

Instructions

1. Slice beef into 1/4-inch strips, trimming all visible fat.

2. In a large bowl, combine red wine, Worcestershire sauce, soy sauce, brown sugar, salt, pepper, garlic powder, onion powder, paprika, and red pepper flakes.​

3. Whisk well. Add meat strips and toss to coat evenly.

4. Cover and marinate in the fridge for at least 6 hours, preferably overnight for best flavor.​

5. Preheat your smoker to 175-185°F (79-85°C).

6. Remove beef from marinade, pat dry with paper towels, and lay strips in a single layer on smoker grates or wire racks.

7. Smoke for 2–4 hours, checking for doneness every 30 minutes. Jerky should be firm, slightly pliable, and dry to the touch.​

8. Cool to room temperature before storing in sealed bags or jars.

This marinade’s depth— thanks to the wine and sauces— creates smoky, savory jerky perfect for snacking or gifting.Here’s a classic smoked beef jerky recipe using red wine, Worcestershire sauce, and soy sauce for a balanced, flavorful marinade. This combination gives a savory, slightly tangy jerky with great depth and tender chew