Smoked Beef Jerky

by Todd Jilbert March 12, 2016 1 Comment


Golden Toad Smoked Beef Jerky


  • 3-4 lbs Flank Steak – use minimum USDA Choice Beef – Cut the steaks in half and then cut with the grain into 1/4" strips... (Use a sharp knife and it will cut easily. If you are having problems, you can freeze the meat slightly so you can easily cut it into strips.)
  • Marinade
    • 2/3 cup Worcestershire Sauce
    • 2/3 cup Soy Sauce
    • 2 TBS Golden Toad Prime Steak Rub
    • 2 TBS Crushed Red Pepper (Chile Pequin)
    • 2 TBS Honey
    • 2 tsp Liquid Smoke
    • 1/4 tsp curing salt (optional)


  • Marinate strips of Flank Steak in a gallon zip lock bag for 2-3 hours.
  • Arrange in single layers on wire racks on sheet pans.
  • Smoke on low (180 °F) for about 6 hours - or to your preferred done-ness…
    • I like mine a little on the softer side, with a little moisture left, not overcooked crunchy chips. I smoke mine on a Fast Eddy FEC-100 using a combination of Cherry and Hickory pellets.


Golden Toad

Todd Jilbert
Todd Jilbert


1 Response

Ken King
Ken King

March 14, 2016

I have been thinking about your recipe for Jerky lately and didnt know where I had put it. It is amazing and good to know that you have it on your site so I can find it easier than going through stacks of recipes. Off for some flank steak!

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