I’ve been wanting to make homemade beef jerky for a long time, and I’m excited to share this Hot Honey Garlic Beef Jerky recipe made on an Oklahoma Joe’s smoker.
I marinated thinly sliced beef round in a hot honey garlic blend, then smoked it low and slow on the Oklahoma Joe’s Judge Charcoal Grill for about 4–5 hours. I finished the strips with a final brush of honey and ended up with some of the best jerky I’ve ever tasted.
Prep time is minimal—about 45 minutes—and the active cooking is simple. The recipe yields enough to serve up to six people, or to stash away for snacking.
Post sponsored by Oklahoma Joe’s.
Table of Contents
- Why You’ll Love This Beef Jerky Recipe
- Hot Honey Garlic Beef Jerky Ingredients
- How to Make Homemade Beef Jerky
- Tips and Tricks
- How to Store Leftovers
- What to Serve With This Beef Jerky
- Recipe FAQs
- Hot Honey Garlic Beef Jerky Recipe
Why You’ll Love This Beef Jerky Recipe
Store-bought jerky is convenient, but homemade jerky is on another level—fresher, more flavorful, and customizable. With a single 3 lb beef round, a bold marinade, and a smoker, you can turn simple ingredients into a snack with real wood-fired flavor.
Hot Honey Garlic Beef Jerky Ingredients
For this recipe you’ll need a 3 lb beef top round (trimmed of silver skin and fat) and a marinade made from low-sodium soy sauce, minced garlic, hot sauce, a savory BBQ rub, brown sugar, honey, black garlic sauce, and sesame seeds.
How to Make Homemade Beef Jerky
The Prep
Combine the marinade ingredients—soy sauce, minced garlic, hot sauce, BBQ rub, brown sugar, honey, black garlic sauce, and sesame seeds—in a bowl and mix thoroughly.
Slice the beef round in half lengthwise, then cut it into thin strips. Use a meat mallet or tenderizer to flatten the pieces so they dry evenly.
Place the flattened strips in a food-safe bag or bowl, add the marinade, and mix until each piece is coated. Refrigerate for at least 4 hours, preferably overnight, to let the flavors develop.
The Cook
Preheat the smoker for indirect cooking at about 175°F (79°C). Remove the beef from the fridge and arrange the strips in a single layer on a mesh tray.
Smoke for 4–5 hours, or until the jerky no longer bends and feels firm when picked up. Ten minutes before it’s done, brush the strips with a little extra honey and continue smoking to caramelize the glaze.
Take the jerky off the smoker and let it rest on a wire rack for a few minutes to cool and set. Store extras in an airtight container or zip-top bag in a cool, dry place.
Beef Jerky Recipe Tips and Tricks
If this is your first batch, expect some trial and error with flavor balance and slice thickness. Try different small batches with varying levels of spice or sweetness to discover your favorite profile.
Make sure the meat is sliced thin and flattened evenly—thin pieces dry faster and yield the classic jerky texture. Keep the smoker temperature low (around 165–175°F) and smoke until the meat firms up and stops bending.
How to Store Leftovers
Store leftover jerky in an airtight container or Ziploc bag to maintain freshness. Properly sealed and refrigerated or vacuum-sealed, homemade jerky will keep significantly longer. At room temperature in a sealed bag, expect 1–2 months; refrigeration or vacuum sealing extends shelf life.
What to Serve with This Beef Jerky Recipe
Jerky makes a great snack or addition to a charcuterie-style board. Serve it alongside cheeses, crackers, nuts, olives, and pickles, or enjoy it on its own with a glass of red wine.
Recipe FAQs
Yes. This marinade works with other lean meats like turkey, venison, or chicken. Make sure to use a lean cut, and note that different meats and thicknesses may require different cooking times.
Stored in a sealed bag or airtight container at room temperature, jerky can last 1–2 months. Vacuum-sealing and refrigeration extend shelf life. Watch for staleness or brittleness as signs it’s past its prime.
The Oklahoma Joe’s smoker made this process easy and consistent—no flare-ups, just steady smoke and great flavor. After tasting this batch, store-bought jerky feels like a different world.
Hot Honey Garlic Beef Jerky Recipe
Ingredients
Beef + Marinade:
- 3 lbs Beef Round, trimmed of silver skin and fat
- 1 cup low-sodium Soy Sauce
- 2 tbsp Minced Garlic
- 1.5 tbsp Hot Sauce
- 1.5 tbsp BBQ Rub
- 1.5 tbsp Brown Sugar
- 1.25 tbsp Honey
- 1 tbsp Black Garlic Sauce
- 1 tsp Sesame Seeds
Instructions
- Whisk together soy sauce, minced garlic, hot sauce, BBQ rub, brown sugar, honey, black garlic sauce, and sesame seeds. Set aside.
- Slice the beef round in half lengthwise, then cut into thin strips.
- Flatten each strip with a mallet and place into a food-safe bag or bowl.
- Add the marinade, toss to coat, and refrigerate for at least 4 hours or overnight.
- Preheat the smoker for indirect cooking at 175°F.
- Arrange the marinated strips in a single layer on a mesh tray and smoke for 4–5 hours, until the jerky no longer bends.
- About 10 minutes before finishing, brush with extra honey and continue smoking.
- Remove from the smoker, let cool for a few minutes, then serve.
Nutrition
Calories: 644 kcal | Carbohydrates: 13 g | Protein: 44 g | Fat: 46 g