Description

These homemade jerky twists are marinated in a bold, savory blend and slow-smoked to perfection. A great on-the-go snack with deep smoky flavor and a chewy yet tender texture.

Ingredients

Units Scale

2 lbs beef top round (or flank steak), cut into long, thin strips (1/4-inch thick)
1/2 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 tbsp brown sugar
1 tbsp honey
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes (optional, for heat)

1/2 tsp curing salt (Prague Powder #1, optional but extends shelf life)

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Instructions

Slice & Twist the Beef – Cut beef into ¼-inch thick strips about 6–8 inches long. Twist each strip tightly and place on a tray.
Make the Marinade – In a bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, honey, black pepper, smoked paprika, garlic powder, onion powder, red pepper flakes, and curing salt (if using).
Marinate – Place beef twists in a zip-top bag or bowl and pour the marinade over them. Refrigerate for 12–24 hours, turning occasionally for even flavor.
Preheat the Smoker – Set your smoker to 160–180°F using hickory, cherry, or mesquite wood for deep smoke flavor.
Smoke the Jerky – Arrange the twisted beef strips on the smoker grates, ensuring they don’t touch. Smoke for 4–6 hours, flipping halfway through, until the jerky is firm but slightly bendable.

Cool & Store – Let the jerky cool completely before storing in an airtight container or vacuum-sealing for long-term storage.

Notes

Meat selection: Use lean beef to avoid excess fat, which can cause spoilage.
Shelf Life: Without curing salt, jerky lasts 1-2 weeks in the fridge. With curing salt, it lasts up to 2 months in an airtight container.
Twist Variation: If twisting the strips is difficult, you can leave them flat.

Extra Heat: Add 1 tsp cayenne pepper for a spicy kick