Smoked Eye of Round Jerky

Smoky eye of round jerky with a savory-sweet coconut aminos marinade.

• Yield: 2–3 lb eye of round
• Marinate time: At least overnight
• Smoke time: 3½–4+ hours
• Cool time: 15–30 minutes

Ingredients

• 2–3 lb eye of round
• ½ cup (120 g) coconut aminos
• 2 tablespoons (30 g) Worcestershire sauce
• 1 tablespoon (13 g) packed brown sugar
• 1 tablespoon (15 g) apple cider vinegar
• 1 teaspoon (2.3 g) coarse black pepper
• 1 teaspoon (3.1 g) garlic powder
• 1 teaspoon (2.4 g) onion powder
• ½ teaspoon (1.1 g) smoked paprika (optional)
• ¼–½ teaspoon (0.2–0.5 g) red pepper flakes (optional)

Instructions

Marinate

1. Combine the coconut aminos, Worcestershire sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, and optional smoked paprika and red pepper flakes in a gallon zip-top bag.
2. Add the prepared eye of round, press out the excess air, seal the bag, and massage it to coat the meat evenly.
3. Marinate in the refrigerator at least overnight, flipping the bag once halfway through.

Smoke

1. Preheat the smoker to 180°F with Super Smoke mode on.
2. Remove the jerky from the marinade and arrange it in a single layer. Smoke at 180°F with Super Smoke mode on for the entire cook. Start checking individual pieces after 3½–4 hours; do not judge doneness by time alone.
3. Pull pieces individually when they are dry to the touch, bend without snapping, and show small cracks in the fibers when bent. When torn, the inside should be dry but still slightly leathery, not juicy.
4. If a piece seems close, let it cool for 10–15 minutes before testing it again. Jerky firms noticeably as it cools. Return under-dried pieces to the smoker for another 20–30 minutes as needed.
5. Spread the jerky in a single layer on a wire rack or plate and let it cool completely, about 15–30 minutes. Do not bag it while warm, or moisture will condense inside the bag.

Notes

• Properly dried jerky is dry to the touch and flexible with some resistance. It should bend to about 90°, show small white fibers or cracks on the outside, and not snap in half.
• For a first batch, err slightly under-dried rather than over-dried. More drying time can be added, but brittle jerky cannot be restored.

Storage

• For eating within one week: Store in a zip-top bag or airtight container in the refrigerator.
• With a vacuum sealer: Vacuum seal and refrigerate for several weeks or freeze for months.