Beef Jerky in a Smoker

I make this recipe in my smoker. Make sure you store the jerky in an airtight container in the refrigerator.

Step: 1

In a large, nonporous bowl, combine the ground black pepper, soy sauce, vinegar, hot pepper sauce and Worcestershire sauce. Mix well and add the meat slices. Cover and refrigerate overnight.

Step: 2

Prepare an outdoor smoker for low heat and lightly oil grate.

Step: 3

Lay meat strips out on grill so that they do not overlap. Smoke over low heat. Jerky will be done when the edges appear dry with just a slight hint of moisture in the center of the slices, about 6 to 8 hours.

Per Serving: 362 calories; protein 32.1g; carbohydrates 6g; fat 22.9g; cholesterol 101.3mg; sodium 2488.9mg.

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