Chumley's Beef Jerky

"If you are tired of soy sauce jerky, you'll have to try this. I set my gas grill up as a smoker and dry the meat that way. If you use a dehydrator or your oven you'll have to figure your own cook times. You will need hickory chips or flavor of your choice, also a smoker box if your grill doesn't have one built in."
photo by a user photo by a user
Ready In:


  • 1 12 - 2 lbs flank steaks
  • Marinade

  • 34 cup ketchup
  • 13 cup Peter Luger steakhouse old fashioned sauce
  • 2 tablespoons A.1. Original Sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 12 teaspoon grated fresh ginger


  • Soak hickory chips in water overnight.
  • Remove as much fat from the meat as possible. Cut meat in half crossways against the grain. Place the meat flat in the freezer between wax paper so it doesn't freeze together for 2 hours to make slicing easier. If you put the meat on a plate put wax paper under the meat also so you don't freeze it to the like I did once, DUH!
  • Combine all marinade ingredients in a bowl, refridgerate.
  • Remove meat from freezer and slice it flatways as thin as you like it. I try to get three pieces out of each half.
  • Place meat and marinade in a zip-loc bag overnight, turning occassionally.
  • Rinse excess marinade off the meat under running water, pat dry. Discard remaining marinade and bag.
  • Place smoker box over 1 burner in your grill, you will probably have to remove the flame tamer so it will stay on. I have a 3 burner grill and use the left burner. You will have to arrange your cooking grates so you can get to the smoker box to refill it as you cook. Fill the box with the smoker chips and light the burner, as low as it will go. You want to be drying at about 150 degrees, no more than 200. Refill smoker box with chips as necessary. If the chips are burning and not smoking, don't worry, you'll still get the same flavor.
  • Place the meat on the grill in a single layer, rearranging and flipping the pieces as the time goes on so they dry evenly. Do not put meat directly over smoker box or lit burner. You may want to pat them with a paper towel occassionally as they "sweat" while they dry, they may not but it goes a little faster if you do. The meat will need to dry for about 2 1/2 to 5 hours depending on how thick the meat is. The meat is done when it bends but does not break. I like mine a little "rarer" than store bought jerky so you'll have to adjust the time to your preference.
  • When the meat has cooled, tear with the grain about 3/4 of an inch wide. The amount you will get obviously depends on how much meat you have.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>I love to cook. I'll try and cook anything once, truthfully, I've had some disasters. That is half of the fun. I like to cook for alot of people, cookouts, holiday dinners for friends and family, that sort of thing. I still enjoy doing the day to day stuff. My wife and girls are kind of picky eaters but they are starting to try differnet things. Since I lost my job I have more time to play in the kitchen. My pet peeve is watching a food commercial where the father is shown to be like a kitchen moron and has to do frozen or take out. I think alot of us dads could do circles around some of the women cooks. <br />My favorite pasttimes are fishing and miniature golf tournaments. Yes, miniature golf tournaments. Check out or I play with my girls and my brother plays in them now too. It's a blast and you get to meet some great people and play in Maine, Connecticut, or where ever you want to go, chances are there is a tournament near you and you don't even know it. We've been playing in them since 2005.</p>
View Full Profile

Find More Recipes