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Electric beef jerky smoker overview
Smoked beef jerky is a popular and delicious snack that can be enjoyed anytime, anywhere. Smoked beef jerky gets its rich and distinct flavor from the smoking process. When beef is seasoned and smoked in electric beef jerky smoker, it absorbs the unique flavors from the wood chips used, such as hickory, mesquite, or cherry. This results in a smoky and savory taste that many jerky enthusiasts love. Electric beef jerky smoker is specifically designed to provide a hassle-free smoking experience for all meat enthusiasts. This article, we will talk about how to make smoked beef jerky, and guide you one step by one step of making beef jerky in a smoker. 
How to make smoked beef jerky?
Process of making beef jerky in a smoker
Prepare beef – marinate – beef cutting slicing –Preheat and Prepare the electric beef jerky smoker – smoke the beef jerky – beef jerky packaging
- Prepare and slice beef: The raw beef meat for high-quality beef jerky usually choose the muscles on the back of the cattle’s buttocks and legs. This part of the meat not only has a low fat content, but the lost fat also provides a good taste for the dried meat. Trim off any visible fat since it can become rancid during the smoking process.
- Marinate beef: Marinating the meat not only adds flavor but also helps tenderize it. Create a marinade using your preferred combination of spices, herbs, soy sauce and other flavorings. Let the meat soak in the marinade for at least 6-8 hours or use Saline Injection Machine / Vacuum tumbler machine to marinate beef.
- Prepare the electric beef jerky smoker: While the meat is marinating, set up your beef jerky smoker according to the the instructions. Make sure you have enough wood chips for smoking, as they will enhance the taste of your jerky. Popular options include hickory, mesquite, and applewood.
- Smoke the Beef Jerky: Arrange the marinated beef slices on the trays, making sure to leave space between them for proper air circulation. Close the electric smoker and let the beef smoke for approximately 3 to 4 hours. Be sure to monitor the temperature and adjust as needed to maintain a consistent heat level. The jerky is ready when it remains firm to the touch and has a darker, slightly shriveled appearance.
- Cool and package the smoked beef jerky: After smoking, take out from the electric smoker and cool at room temperature for about an hour. This will allow the flavors to develop further and the jerky to achieve its desired texture. After cooling, you can store the beef jerky in an airtight container or resealable bags for extended shelf life.
Complete dehydrated beef jerky / smoked beef jerky production line needed, we can provide as well.
Beef jerky dehydrator VS beef jerky smoker
Complete beef jerky production line
How to make beef jerky in a smoker?
- What’s the best smoked wood to smoke beef jerky?
- What temp to smoke beef jerky?
- How long to smoke beef jerky?
Smoke beef jerky is an important step in the production of beef jerky. Put the marinated beef slices into the electric smoker, leaving enough space in the middle of each piece of dried meat to allow hot air to pass through, allowing the meat to be better heated and the water to evaporate more evenly.
There are various raw materials for smoking, such as sawdust, wood flour, tea, sugarcane, rice husk, rice bran, rice, millet, sugar, etc. Place the impregnated raw materials in the smoke generator, and then slowly or incompletely burn to produce smoke. Spraying water on wood sawdust to regain moisture can better control combustion and smoke concentration
Smoking usually takes 5-7 hours, with a temperature controlled within 82 ℃ in beef jerky smoker. Excessive temperatures can make the taste of beef jerky too dry and lack chewiness. During this period, continuous circulation of hot air is used to dry the moisture on the surface of the beef, while thick smoke is used to permeate the smoked taste of the beef.
Apple tree wood chips
Wood sawdust
How to clean electric beef jerky smoker?
- Firstly, we first use 3% -5% caustic soda diluent (heated) to clean the electric smoker walls, upper and lower corners of the smoker, and then we rinse off the remaining strong alkaline cleaning solution or dirt with clean water.
- When the temperature of the beef jerky smoker is raised to 70-80 ℃, sprays cleaning liquid, soak for 2-3 minutes. Then, clean water is injected into the cleaning bucket.
- We can then rinse the electric smoker with clean water, and if necessary, we can increase the frequency of rinsing with clean water.
- Some electric smokers work for long time, and there is a lot of smoke oil in the smoke pipeline, which can easily cause pipe blockage. If necessary, open the inside of the pipeline to clean the smoke oil dirt inside the pipeline
