Ingredients:

  • 2 lbs Beef Eye of Round, trimmed of all visible fat
  • 1/2 cup Low-sodium Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Coarsely Cracked Black Pepper
  • 1/2 tsp Prague Powder #1
  • 1 tbsp Maple Syrup

Instructions:

  1. Place the beef in the freezer for 60–90 minutes until firm but not frozen. This allows for uniform slicing.
  2. Slice the beef against the grain into long strips, approximately 1/8-inch thick.
  3. In a large bowl, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, onion powder, garlic powder, cracked black pepper, Prague powder, and maple syrup.
  4. Combine the sliced beef and marinade in a gallon-sized Ziploc bag. Squeeze out all air and refrigerate for 12 to 24 hours.
  5. Preheat your pellet grill or smoker to 165°F (74°C).
  6. Remove the beef from the marinade and pat each strip thoroughly dry with paper towels to ensure a proper pellicle forms.
  7. Arrange the strips on wire cooling racks placed over the smoker grates, ensuring no pieces are touching.
  8. Smoke for 4 to 6 hours. The jerky is finished when it bends and cracks slightly to reveal white fibers but does not break completely.