Sweet Heat Smoked Beef Jerky

Sweet Heat Smoked Beef Jerky
with Rollicking Buckaroo Pepper Jam & Jalapeño Seasoning Salt

Yields: About 1.5 lbs jerky | Prep Time: 30 min + marinate overnight
Smoke Time: 3–5 hours

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Ingredients:

2.5 lbs lean beef (top round, flank, or sirloin tip), thinly sliced against the grain

1/3 cup Rollicking Buckaroo Pepper Jam (melted)

1 tbsp Rollicking Buckaroo Jalapeño Seasoning Salt

1/4 cup low-sodium soy sauce

2 tbsp apple cider vinegar

1 tbsp Worcestershire sauce

1 tbsp brown sugar

1 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp cracked black pepper

Optional: red pepper flakes for extra kick

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Instructions:

Slice & Trim:
Slice beef into 1/8”–1/4” thick strips. Trim all visible fat.

Marinate:
In a large bowl, whisk together melted Pepper Jam, Seasoning Salt, soy sauce, vinegar, Worcestershire, and seasonings.
Add beef, toss well, and marinate overnight in the fridge.

Preheat Smoker:
Set smoker to 165–180°F. Use cherry or hickory wood for a sweet, smoky balance.

Smoke It:
Pat beef strips dry, lay flat on racks with space between. Smoke 3–5 hours, flipping halfway, until dried but still slightly bendable.

Cool & Store:
Let jerky cool completely. Store in airtight bags for up to 2 weeks (or vacuum-seal for longer).

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Flavor Tip:
For a candy-like glaze, brush a thin layer of melted Pepper Jam over the jerky strips in the last 30 minutes of smoking.