Made with thinly sliced beef, a bold Creole-inspired marinade, this homemade beef jerky delivers savory steak flavor in every bite. Slowly smoked with lump charcoal, it develops a rich smoky taste and satisfying chewy texture. Perfect for road trips, tailgates, or snacking straight from the smoker.
Ingredients
-
Main
Instructions
-
01
Combined the water, seasonings & meat to a marinade for 24 hours.
-
02
Fired up the Smoker with lump charcoal & apple wood to 180°
-
03
Allowed the smoker to warm up for 15 mins.
-
04
Placed the meat inside the smoker on the cooking grates.
-
05
Periodically flipped and rotated the meat for even smoke.
-
06
Tip: The key is to keep the temperature at 180° and cold smoke the meat. If you go over 180°, the meat will begin to cook and that’s what you want to avoid. It’s key to keep the temperature under 180°.
-
07
Removed the meat after 4 hours.
-
08
Rest for a few hours.
-
09
Plated, bagged and sprinkled with my Certified Steak Seasoning
Flat Iron® Portable 17-inch Gas Griddle
Flat Iron® Premium Gas Griddle
Flat Iron® Gas Griddle with Lid
Creole Steak Smoked Beef Jerky
One Grill, Three Ways to Cook: Master the AKORN Kamado
Chimichurri Flank Steak with Charred Corn and Tomato Salad