For beef jerky, the BBQ is used primarily to dehydrate the meat—not necessarily to smoke it, although smoke always adds an extra layer of flavor.

Beef jerky from the smoker is much more than just a snack: it's a concentration of flavor, tradition, and BBQ craftsmanship. This ancestral recipe for dried meat is making a comeback thanks to its nutritional benefits and convenience. High in protein, low in fat, and packed with flavor, it’s ideal for athletes, travelers, or simply curious food lovers.

Smoked at low temperature for a subtle and authentic taste, this homemade jerky lets you explore the world of low-and-slow BBQ while creating something economical and long-lasting. It also keeps well for several weeks.

An Ancient Method, a Modern Trend

Originally, Indigenous peoples used sun and smoke to preserve meat during long migrations or hunts. Today, we carry on that tradition using smokers or BBQs in a gourmet version. Cuts like chuck, flank, or top round each offer a unique texture once dried.

Flavorful and Satisfying

The secret to beef jerky lies in the dehydration process, which concentrates the flavors and makes the meat shelf-stable. Marinated in a blend of spices, salt, and aromatics, the meat is then slowly dried to create a texture that’s both tender and pleasantly chewy. This balance delivers a satisfying bite while providing a solid source of protein and energy.

A World of Flavor

Beef jerky isn’t limited to just one flavor. From bold and spicy marinades to sweet and mild versions, there’s a whole spectrum of taste profiles to explore. The mix of spices, sauces, and ingredients creates a kaleidoscope of sensations that awaken the palate.

The Perfect Travel Companion

One of jerky’s strongest appeals is its portability. It’s the ideal snack for adventurers, travelers, and anyone on the go. Easy to pack, it requires no refrigeration and holds up well in a backpack or suitcase.

⏱️ Prep Time:

Prep: 15 minutes (+ 12–48h marinating)
Cook: 4 hours
Total: about 4h15

🧾 Ingredients

1 cup dark brown sugar
1 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp red pepper flakes
2 tbsp crushed black pepper
4 garlic cloves, minced
2 tbsp onion powder
1 kg (2.2 lbs) lean beef (e.g., chuck or eye of round)

👨‍🍳 Instructions

Freeze the meat for 30 minutes to firm it up.
Mix all marinade ingredients together.
Place the meat and marinade in a sealed bag. Marinate for 12–48 hours in the fridge.
Drain the meat and arrange slices on a rack.
Cook over indirect BBQ heat between 60–90°C (140–195°F).
Smoke for 3–4 hours until fully dehydrated but still pliable.

🍽️ Serving Suggestions

Enjoy as-is, or with:

Sweet-and-sour pickles or gherkins
A light lager or peated whisky
Homemade BBQ sauce as a dip

🍴 Presentation & Storage

Store in an airtight jar away from light. For a rustic look, wrap the strips in kraft paper tied with string. Best served at room temperature.

🥗 Dietary Variations

Gluten-free: use tamari instead of soy sauce
Low-carb: omit brown sugar or replace with erythritol
Vegetarian: try marinated and smoked tempeh or mushrooms

Nutrition Facts

Serving size: 1/6 of the recipe

Calories: 1063 kcal 🟥

Total Fat	79.83 g	🟥 114.0% DV
… Saturated Fat	36.00 g	🟥 180.0% DV
… Omega-3	0.25 g	🟩 15.6% DV
Carbohydrates	41.21 g	🟩 15.8% DV
… Sugars	14.00 g	🟩 15.6% DV
Dietary Fiber	2.00 g	🟩 6.7% DV
Protein	42.27 g	🟥 84.5% DV
Cholesterol	180.00 mg	🟥 60.0% DV
Sodium	1.07 g	🟩 17.8% DV
Calcium	120.00 mg	🟩 12.0% DV
Iron	4.20 mg	🟧 30.0% DV
Vitamin B12	2.70 µg	🟥 108.0% DV

*DV: Daily Values based on a 2,000-calorie diet (8400 kJ)

Health Insights - Cancer + Diabetes

🧬 Click to expand

🔬 Cancer Risk – Health Analysis

Processed Red Meat / Dried Beef
Beef jerky is considered a processed meat, a known risk factor for colorectal cancer according to the IARC (WHO, Group 1).
Even without high-temperature cooking, the combination of salt, potential nitrites, smoke, and dehydration creates an environment conducive to carcinogenic compound formation.

Smoke Exposure
Even at low temperatures, wood smoke produces polycyclic aromatic hydrocarbons (PAHs), which are linked to various digestive cancers.

Salt & Preservatives
The marinade is very salty (soy sauce, Worcestershire sauce, and the meat’s natural salt), which increases the risk of hypertension and gastric cancer with regular consumption.

✅ Neutral or Moderately Favorable Points
Jerky is very low in carbohydrates—but this recipe contains quite a bit (1 cup brown sugar).

🟢 Recommendations

Consume only occasionally and in small portions
Prefer a low-sodium marinade, free from nitrites or industrial preservatives
Avoid in people at risk for or undergoing active treatment for colorectal cancer
Always serve with fiber-rich foods (raw veggies, fresh greens) to mitigate impact

🩺 Health Analysis – Diabetes

⚠️ Key Concerns

Very high sodium content: caution for people with hypertension or kidney issues, common among those with diabetes
Moderate saturated fat levels (depending on cut): monitor for cholesterol profiles
This recipe uses a large amount of sugar (1 cup brown sugar), but very little per portion

🟢 Recommendations
This recipe can fit into a diabetic diet if:

Eaten in moderate amounts (30–50 g per serving)
Paired with adequate hydration (due to dehydrating effect)
Made with lean cuts of beef
Uses reduced-sodium soy sauce
Even though the marinade includes sugar, the actual per-portion amount is low.
Its glycemic index is very low, with virtually no blood sugar spike.