30+ Delicious Smoked Jerky Recipes for Meat Lovers

Jerky has long been a favorite snack for its convenience, long shelf life, and high-protein content, but the world of jerky has evolved far beyond basic beef.

From traditional meats like beef and pork to game meats like venison and duck, jerky enthusiasts are now experimenting with different flavors, marinades, and meats, including seafood and poultry.

Smoking jerky adds another layer of complexity and richness to the taste, infusing it with deep, smoky flavors that complement a variety of seasonings.

Whether you prefer a classic teriyaki flavor, crave a fiery chipotle kick, or want to indulge in a unique maple-glazed duck, these 30+ Smoked Jerky Recipes offer something for every palate.

In this post, we’ll explore a wide array of jerky recipes, from beef and pork to more exotic meats like elk, salmon, and even tofu. Whether you’re a seasoned smoker or just getting started, these recipes will guide you through the process of making delicious, smoky jerky at home.

Let’s dive into this collection of recipes that will take your jerky-making game to the next level!

30+ Delicious Smoked Jerky Recipes for Meat Lovers

Making your own smoked jerky at home is a rewarding process that allows you to control the flavors, ingredients, and quality of your snack. With these 30+ Smoked Jerky Recipes, you’ll be able to create a variety of jerky flavors to suit your tastes, whether you prefer classic beef jerky or want to try something more adventurous like smoked salmon or venison.

Smoking jerky adds a delicious complexity to each bite, enhancing the natural flavors of the meat while introducing a rich, smoky undertone that’s impossible to replicate with other methods.

Whether you’re preparing snacks for a hiking trip, stocking up for game day, or just love having protein-rich snacks on hand, these smoked jerky recipes will elevate your jerky-making skills. Plus, they make excellent gifts for family and friends who appreciate homemade treats.

So, fire up your smoker and get ready to impress with these delicious and creative jerky recipes!

Spicy Smoked Beef Jerky

This Spicy Smoked Beef Jerky recipe brings together the rich flavors of smoked beef with a fiery kick of spice, making it perfect for those who love a little heat in their snacks.

Whether you’re planning a camping trip, need a protein-packed snack, or just want to enjoy homemade jerky, this recipe is both simple and incredibly flavorful.

The slow smoking process infuses the meat with a deep smokey taste while keeping it tender and chewy.

Ingredients

• 2 lbs beef (flank or sirloin)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to your heat preference)
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1/4 tsp liquid smoke (optional for extra smokiness)

Instructions

1. Slice the Beef: Slice the beef into thin strips, about 1/8-inch thick. For best results, freeze the beef for 30 minutes to make slicing easier.
2. Marinate the Beef: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and red pepper flakes. Add the beef strips to the marinade, making sure each piece is coated. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
3. Prepare the Smoker: Preheat your smoker to 165°F (74°C). Use wood chips like hickory or mesquite for strong, smoky flavors.
4. Smoke the Beef: Lay the marinated beef strips on the smoker grates, ensuring they don’t overlap. Smoke the beef for 3-4 hours, flipping once halfway through. The jerky is ready when it’s dry but still slightly pliable.
5. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

This spicy smoked beef jerky is the perfect balance of heat and smokey richness, making it an ideal snack for adventurous taste buds. The slow smoking enhances the flavor of the meat while keeping it tender.

Enjoy it on hikes, as an afternoon snack, or whenever you crave something savory with a kick!

Sweet & Smokey Turkey Jerky

Sweet & Smokey Turkey Jerky is a delicious alternative to beef jerky, offering a lighter but equally satisfying flavor. The sweetness of honey and brown sugar pairs perfectly with the rich smokey undertones, creating a snack that’s both healthy and flavorful.

Turkey jerky is leaner than traditional beef, making it an excellent high-protein snack without the extra fat.

Ingredients

• 2 lbs turkey breast, sliced thin
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Turkey: Slice the turkey breast into thin strips, about 1/8-inch thick. Freeze the turkey for 30 minutes to make slicing easier.
2. Make the Marinade: In a bowl, whisk together soy sauce, honey, brown sugar, apple cider vinegar, garlic powder, smoked paprika, black pepper, salt, and liquid smoke.
3. Marinate the Turkey: Place the turkey slices in the marinade, ensuring every strip is coated. Refrigerate for at least 4 hours or overnight for maximum flavor absorption.
4. Smoke the Turkey: Preheat your smoker to 165°F (74°C). Use wood chips like apple or cherry for a milder, sweet smoke flavor. Arrange the turkey strips on the smoker racks and smoke for 3-4 hours, flipping once halfway.
5. Cool and Store: Remove the jerky when it is dry but pliable. Let it cool completely before storing it in an airtight container.

This Sweet & Smokey Turkey Jerky is a delightful combination of sweet and savory flavors that will leave you craving more. It’s perfect for those looking for a lighter, healthier jerky option without compromising on taste.

The honey glaze adds a subtle sweetness, balanced by the deep, smokey flavor from the smoker.

Teriyaki Smoked Venison Jerky

For a unique, wild game twist on traditional jerky, this Teriyaki Smoked Venison Jerky brings the savory-sweet essence of teriyaki to the rich flavor of venison.

Ideal for hunters or anyone who enjoys venison, this jerky is packed with protein and bursting with a sweet, umami-packed punch.

Smoking venison locks in moisture while adding an irresistible smokey flavor that pairs beautifully with the teriyaki marinade.

Ingredients

• 2 lbs venison, thinly sliced
• 1/2 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp liquid smoke (optional)

Instructions

1. Prepare the Venison: Slice the venison into 1/8-inch thick strips. Freezing for 30 minutes can make slicing easier.
2. Marinate the Venison: Combine soy sauce, teriyaki sauce, brown sugar, garlic powder, ginger, smoked paprika, black pepper, and red pepper flakes in a bowl. Add the venison strips to the marinade, mixing well to coat. Refrigerate for at least 4 hours or overnight.
3. Set Up the Smoker: Preheat the smoker to 165°F (74°C). Use a mix of cherry and oak wood chips for a rich, smoky flavor.
4. Smoke the Jerky: Lay the venison strips on the smoker racks, ensuring they are spread out evenly. Smoke for 4-5 hours, flipping halfway through. Check that the jerky is firm but still slightly pliable.
5. Cool and Store: Let the jerky cool before storing it in an airtight container.

This Teriyaki Smoked Venison Jerky offers a perfect blend of wild game flavor with the sweetness and umami of teriyaki. The smoking process enhances the natural taste of the venison while keeping the jerky chewy and delicious.

It’s a must-try for venison lovers and jerky enthusiasts alike.

Maple Bourbon Smoked Pork Jerky

This Maple Bourbon Smoked Pork Jerky combines the deep, smoky richness of pork with the sweetness of maple syrup and the boldness of bourbon.

This recipe is perfect for those who appreciate complex flavors in their jerky. The bourbon adds depth, while the maple syrup brings a subtle sweetness that balances the savory pork.

This unique combination creates a delicious, tender jerky that’s ideal for snacking or gifting.

Ingredients

• 2 lbs pork tenderloin, thinly sliced
• 1/3 cup maple syrup
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/4 tsp ground cloves (optional for extra warmth)
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Pork: Freeze the pork for 30 minutes to make it easier to slice into 1/8-inch thick strips.
2. Make the Marinade: In a large bowl, whisk together maple syrup, bourbon, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, smoked paprika, black pepper, and ground cloves.
3. Marinate the Pork: Add the pork slices to the marinade and ensure each piece is well-coated. Cover and refrigerate for at least 6 hours or overnight.
4. Prepare the Smoker: Preheat the smoker to 165°F (74°C). Use maple or pecan wood chips to complement the flavors.
5. Smoke the Pork: Lay the marinated pork strips on the smoker grates, ensuring they don’t overlap. Smoke for 3-4 hours, flipping once halfway through.
6. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

The combination of maple syrup and bourbon in this Maple Bourbon Smoked Pork Jerky creates a smoky-sweet snack with layers of flavor.

The pork remains tender and rich, while the marinade’s sweetness and bourbon depth make this jerky unforgettable.

It’s perfect for road trips, outdoor adventures, or an anytime treat.

Honey Sriracha Smoked Chicken Jerky

For those who love a balance of sweet and spicy, this Honey Sriracha Smoked Chicken Jerky hits all the right notes. The natural smokiness from the chicken pairs wonderfully with the sweetness of honey and the heat of sriracha.

This jerky is leaner than beef or pork, making it a healthier option while still packing a flavorful punch. It’s great for snacking or as a protein-rich post-workout treat.

Ingredients

• 2 lbs chicken breast, thinly sliced
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp sriracha sauce
• 1 tbsp apple cider vinegar
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Chicken: Slice the chicken breasts into thin strips, about 1/8-inch thick. Freezing the chicken for 30 minutes can help make slicing easier.
2. Prepare the Marinade: In a bowl, whisk together honey, soy sauce, sriracha sauce, apple cider vinegar, garlic powder, smoked paprika, black pepper, and liquid smoke.
3. Marinate the Chicken: Add the chicken strips to the marinade, ensuring all pieces are covered. Refrigerate for 4 hours or overnight for best results.
4. Smoke the Chicken: Preheat your smoker to 165°F (74°C). Use applewood or cherrywood chips for a mild, fruity smoke. Arrange the chicken strips on the smoker grates and smoke for 2-3 hours, flipping halfway through.
5. Cool and Store: Allow the jerky to cool completely before storing it in an airtight container.

This Honey Sriracha Smoked Chicken Jerky is the perfect balance of heat and sweetness, making it a crowd-pleaser for spicy food lovers. The lean chicken combined with the honey-sriracha marinade creates a deliciously tender jerky that’s full of flavor.

It’s an excellent snack option for those seeking a healthier alternative to traditional jerky.

Smoked Salmon Jerky with Dill and Lemon

For a seafood twist on traditional jerky, this Smoked Salmon Jerky with Dill and Lemon offers a flavorful and healthy option. Salmon’s natural richness and tenderness make it ideal for jerky, and the addition of fresh dill and lemon zest enhances its fresh, vibrant taste.

The smoking process adds depth to the salmon, giving it a savory, slightly smoky profile that pairs beautifully with the bright citrus flavors.

Ingredients

• 2 lbs fresh salmon, skin removed, thinly sliced
• 1/3 cup soy sauce
• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Prepare the Salmon: Slice the salmon into thin strips, about 1/8-inch thick. Pat dry with paper towels.
2. Make the Marinade: In a bowl, combine soy sauce, lemon juice, honey, olive oil, fresh dill, lemon zest, garlic powder, black pepper, and smoked paprika.
3. Marinate the Salmon: Add the salmon strips to the marinade, ensuring they are well-coated. Refrigerate for 2-3 hours.
4. Smoke the Salmon: Preheat the smoker to 160°F (71°C). Use alder or applewood chips for a light, smoky flavor. Lay the salmon strips on the smoker grates and smoke for 2-3 hours until they are dry but slightly flexible.
5. Cool and Store: Allow the salmon jerky to cool completely before storing it in an airtight container.

This Smoked Salmon Jerky with Dill and Lemon is a fresh and flavorful alternative to traditional jerky, offering a light yet rich snack option. The combination of dill and lemon gives the jerky a refreshing taste that complements the salmon’s natural flavors.

It’s perfect for those looking for a nutritious, omega-3-packed snack with a gourmet twist.

Cajun Smoked Alligator Jerky

For a unique twist on jerky, this Cajun Smoked Alligator Jerky brings the bold flavors of the bayou to your snack. Alligator meat is lean and packed with protein, offering a lighter but equally satisfying alternative to beef or pork.

With the smoky Cajun seasoning and slow smoking process, this jerky has an irresistible balance of spice and smokiness that will transport your taste buds straight to Louisiana.

Ingredients

• 2 lbs alligator meat, thinly sliced
• 1/3 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Alligator Meat: Slice the alligator meat into thin strips, about 1/8-inch thick. If necessary, freeze the meat for 30 minutes to make slicing easier.
2. Make the Marinade: In a bowl, whisk together soy sauce, Worcestershire sauce, Cajun seasoning, olive oil, apple cider vinegar, garlic powder, smoked paprika, cayenne pepper, and liquid smoke.
3. Marinate the Alligator: Add the alligator strips to the marinade and ensure they’re thoroughly coated. Cover and refrigerate for 4-6 hours or overnight for deeper flavor.
4. Smoke the Jerky: Preheat your smoker to 165°F (74°C). Use hickory or mesquite wood chips for a bold, smoky flavor. Arrange the alligator strips on the smoker grates and smoke for 3-4 hours, flipping halfway through.
5. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

This Cajun Smoked Alligator Jerky is a must-try for those looking to explore bold, exotic flavors. The spicy Cajun marinade paired with the smoky depth of the alligator meat creates a unique jerky experience that is both lean and flavorful.

It’s the perfect snack for adventurous eaters or fans of Cajun cuisine.

Smoked Lamb Jerky with Rosemary and Garlic

Lamb lovers, rejoice! This Smoked Lamb Jerky with Rosemary and Garlic offers a sophisticated twist on traditional jerky. The rich, gamey flavor of lamb is complemented by the earthy notes of rosemary and the savory depth of garlic, creating a jerky that is both elegant and hearty.

Smoking the lamb adds a subtle smokiness, making this recipe perfect for those looking for a gourmet jerky option.

Ingredients

• 2 lbs lamb leg or shoulder, thinly sliced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tbsp red wine vinegar
• 2 tbsp fresh rosemary, chopped
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Lamb: Freeze the lamb for 30 minutes before slicing into 1/8-inch thick strips for easier handling.
2. Prepare the Marinade: In a bowl, mix together olive oil, soy sauce, red wine vinegar, rosemary, garlic powder, smoked paprika, black pepper, salt, and liquid smoke.
3. Marinate the Lamb: Add the lamb slices to the marinade, making sure all pieces are covered. Refrigerate for at least 4 hours or overnight.
4. Smoke the Lamb: Preheat the smoker to 165°F (74°C). Use wood chips like oak or cherry for a rich, smoky flavor. Arrange the lamb strips on the smoker grates and smoke for 3-4 hours, flipping halfway through.
5. Cool and Store: Once the jerky is dry but slightly pliable, let it cool completely before storing.

The Smoked Lamb Jerky with Rosemary and Garlic is a delectable treat for lamb lovers, offering an earthy and aromatic flavor profile.

The rosemary and garlic enhance the natural richness of the lamb, while the smoking process adds a subtle depth that makes this jerky truly special.

It’s perfect for a refined snack or a unique addition to charcuterie boards.

Spicy Smoked Tofu Jerky

For a plant-based option, this Spicy Smoked Tofu Jerky is packed with flavor and perfect for vegans or anyone looking for a healthier, meat-free alternative.

The tofu soaks up the spicy marinade and takes on a chewy texture after being smoked, offering a delicious and protein-rich snack.

The combination of soy sauce, garlic, and chili flakes gives this jerky a bold, spicy kick that’s balanced by the smokiness.

Ingredients

• 1 block firm tofu, pressed and sliced into thin strips
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp chili flakes
• 1/4 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Press the Tofu: Press the tofu to remove excess moisture, then slice it into thin strips, about 1/8-inch thick.
2. Prepare the Marinade: In a bowl, whisk together soy sauce, apple cider vinegar, maple syrup, olive oil, smoked paprika, garlic powder, chili flakes, black pepper, and liquid smoke.
3. Marinate the Tofu: Add the tofu strips to the marinade, ensuring they are fully coated. Let the tofu marinate for at least 2-3 hours in the fridge.
4. Smoke the Tofu: Preheat your smoker to 165°F (74°C). Use wood chips like mesquite or hickory for a robust smoky flavor. Place the tofu strips on the smoker grates and smoke for 2-3 hours, flipping halfway through.
5. Cool and Store: Let the tofu jerky cool completely before storing it in an airtight container.

This Spicy Smoked Tofu Jerky is a fantastic, flavor-packed alternative to traditional meat jerky, offering a chewy, smoky, and spicy snack that’s perfect for vegans and vegetarians.

The tofu absorbs the marinade beautifully, resulting in a jerky that’s full of savory and spicy goodness. It’s great for a quick snack or a post-workout protein boost.

Teriyaki Smoked Beef Jerky

This Teriyaki Smoked Beef Jerky combines the sweet and savory flavors of a classic teriyaki marinade with the rich smokiness of slow-cooked beef. The soy sauce, brown sugar, and ginger create a flavor-packed jerky that’s perfect for snacking any time.

This recipe offers a delicious balance of tender beef with a slightly sweet, umami-packed profile that’s sure to satisfy.

Ingredients

• 2 lbs beef (sirloin or flank), thinly sliced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp sesame oil
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Beef: Freeze the beef for 30 minutes for easier slicing, then cut it into thin, 1/8-inch thick strips.
2. Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, rice vinegar, honey, grated ginger, garlic powder, black pepper, sesame oil, and liquid smoke.
3. Marinate the Beef: Add the beef strips to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.
4. Smoke the Beef: Preheat your smoker to 165°F (74°C). Use wood chips like hickory or oak for a strong, smoky flavor. Arrange the beef strips on the smoker grates and smoke for 3-4 hours, turning once halfway through.
5. Cool and Store: Let the jerky cool completely before storing in an airtight container.

This Teriyaki Smoked Beef Jerky is a delicious combination of sweet and savory with the perfect hint of smokiness. The teriyaki marinade gives the beef a tender texture and a robust flavor that’s ideal for a quick snack or a high-protein boost.

This jerky is a favorite for road trips, hikes, or simply as an on-the-go treat.

Spicy Chipotle Smoked Turkey Jerky

If you enjoy a bit of heat in your snacks, this Spicy Chipotle Smoked Turkey Jerky is for you. Lean turkey breast absorbs the smoky, spicy chipotle marinade, creating a flavorful jerky with just the right amount of kick.

The smokiness from the chipotle peppers combined with the turkey’s natural mildness makes for a snack that’s as healthy as it is delicious.

Ingredients

• 2 lbs turkey breast, thinly sliced
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Turkey: Slice the turkey breast into thin strips, about 1/8-inch thick. For easier slicing, freeze the turkey for 30 minutes.
2. Make the Marinade: In a bowl, whisk together olive oil, soy sauce, chopped chipotle peppers, honey, apple cider vinegar, garlic powder, smoked paprika, black pepper, and liquid smoke.
3. Marinate the Turkey: Add the turkey slices to the marinade, making sure all pieces are coated. Refrigerate for at least 4 hours or overnight for maximum flavor.
4. Smoke the Turkey: Preheat your smoker to 165°F (74°C). Use mesquite or cherrywood chips for a smoky flavor that complements the chipotle heat. Arrange the turkey strips on the smoker grates and smoke for 3-4 hours, flipping halfway.
5. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

This Spicy Chipotle Smoked Turkey Jerky is a perfect blend of smoky and spicy flavors with a lean, healthy profile. The turkey absorbs the marinade beautifully, creating a tender, flavorful jerky with a slow-building heat.

It’s great for anyone looking for a low-fat, high-protein snack with a fiery kick.

Smoked Venison Jerky with Black Pepper and Garlic

For fans of game meat, this Smoked Venison Jerky with Black Pepper and Garlic is a must-try. The rich, earthy flavor of venison pairs perfectly with the boldness of black pepper and the savory depth of garlic.

Slow-smoking the venison enhances its natural flavor, resulting in a hearty, protein-packed jerky that’s perfect for outdoor adventures or everyday snacking.

Ingredients

• 2 lbs venison, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tbsp cracked black pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Venison: Slice the venison into thin strips, about 1/8-inch thick. Freezing the meat for 30 minutes can help with slicing.
2. Make the Marinade: In a bowl, mix together soy sauce, Worcestershire sauce, olive oil, black pepper, garlic powder, onion powder, smoked paprika, and liquid smoke.
3. Marinate the Venison: Add the venison slices to the marinade, ensuring they are well-coated. Refrigerate for at least 6 hours or overnight.
4. Smoke the Venison: Preheat your smoker to 165°F (74°C). Use wood chips like hickory or applewood for a balanced, smoky flavor. Arrange the venison strips on the smoker grates and smoke for 4-5 hours, flipping halfway.
5. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

This Smoked Venison Jerky with Black Pepper and Garlic is the perfect jerky for fans of bold flavors and lean, gamey meat. The cracked black pepper and garlic create a robust, savory profile, while the smoking process enhances the rich flavor of the venison.

It’s a hearty, flavorful snack that’s ideal for outdoor enthusiasts or those looking to switch up their jerky game.

Honey BBQ Smoked Pork Jerky

This Honey BBQ Smoked Pork Jerky is a mouthwatering combination of sweet, tangy, and smoky flavors. The natural richness of pork pairs perfectly with the sweetness of honey and the tang of a BBQ marinade.

Smoked slowly over wood chips, this jerky takes on a delightful tenderness with a subtle smokiness, making it an irresistible treat for BBQ lovers.

Ingredients

• 2 lbs pork loin, thinly sliced
• 1/4 cup honey
• 1/3 cup BBQ sauce (your favorite brand or homemade)
• 1/4 cup soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Pork: Slice the pork loin into 1/8-inch thick strips. Freeze the pork for 30 minutes beforehand for easier slicing.
2. Prepare the Marinade: In a bowl, combine honey, BBQ sauce, soy sauce, apple cider vinegar, smoked paprika, garlic powder, black pepper, and liquid smoke.
3. Marinate the Pork: Place the pork strips in the marinade, ensuring they’re well-coated. Refrigerate for at least 4 hours or overnight for the best flavor.
4. Smoke the Pork: Preheat your smoker to 165°F (74°C). Use wood chips like hickory or mesquite for a bold smoky flavor. Arrange the pork strips on the smoker grates and smoke for 4-5 hours, flipping halfway through.
5. Cool and Store: Let the jerky cool completely before storing in an airtight container.

This Honey BBQ Smoked Pork Jerky is perfect for those who love the classic flavors of a barbecue, with the added depth of a smoky finish. The sweetness of honey, tang of BBQ sauce, and rich flavor of pork make for a truly delightful jerky that’s both satisfying and easy to make.

It’s great for snacking on a long road trip or sharing at a backyard BBQ.

Maple Glazed Smoked Duck Jerky

Indulge in the rich and savory flavor of duck with this Maple Glazed Smoked Duck Jerky. Duck’s naturally bold flavor pairs beautifully with the sweetness of maple syrup and a touch of smokiness, making this jerky an elegant yet hearty snack.

Whether you’re a fan of game meats or just looking to try something new, this recipe is sure to impress.

Ingredients

• 2 lbs duck breast, thinly sliced
• 1/4 cup maple syrup
• 1/4 cup soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Duck: Thinly slice the duck breast into 1/8-inch thick strips. Freeze the duck for 30 minutes before slicing to make it easier.
2. Make the Marinade: In a bowl, mix together maple syrup, soy sauce, apple cider vinegar, olive oil, black pepper, garlic powder, smoked paprika, and liquid smoke.
3. Marinate the Duck: Add the duck slices to the marinade, ensuring all pieces are fully coated. Refrigerate for at least 4 hours or overnight.
4. Smoke the Duck: Preheat your smoker to 165°F (74°C). Use cherry or applewood chips to enhance the natural flavor of the duck. Arrange the duck strips on the smoker and smoke for 3-4 hours, turning halfway.
5. Cool and Store: Let the jerky cool completely before storing in an airtight container.

The Maple Glazed Smoked Duck Jerky offers a gourmet jerky experience with the perfect blend of sweet maple syrup and smoky flavors. The richness of the duck combined with the subtle smokiness makes for a jerky that’s both luxurious and satisfying.

It’s an excellent choice for those looking to elevate their jerky game with a more sophisticated flavor profile.

Smoked Salmon Jerky with Dill and Lemon

This Smoked Salmon Jerky with Dill and Lemon is a fresh, light take on traditional jerky, offering the distinct flavors of salmon complemented by zesty lemon and the herbaceousness of dill.

Salmon’s natural oils make it a perfect candidate for jerky, as it retains moisture and flavor throughout the smoking process, creating a deliciously tender and flavorful snack.

Ingredients

• 2 lbs fresh salmon fillet, skin removed and thinly sliced
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/4 tsp liquid smoke (optional)

Instructions

1. Slice the Salmon: Slice the salmon fillet into thin strips, about 1/4-inch thick.
2. Make the Marinade: In a bowl, combine lemon juice, soy sauce, olive oil, chopped dill, garlic powder, black pepper, and liquid smoke.
3. Marinate the Salmon: Add the salmon strips to the marinade, ensuring they’re well-coated. Let the salmon marinate for 2-3 hours in the fridge.
4. Smoke the Salmon: Preheat your smoker to 150°F (65°C). Use alder or applewood chips for a mild, slightly sweet smokiness. Arrange the salmon strips on the smoker and smoke for 3-4 hours, until the salmon jerky is firm but still pliable.
5. Cool and Store: Let the jerky cool completely before storing it in an airtight container.

This Smoked Salmon Jerky with Dill and Lemon offers a refreshing and nutritious snack with a bright, citrusy flavor and a touch of herby goodness.

The salmon retains a tender, flaky texture while taking on the smoky and zesty notes of the marinade. It’s an ideal option for those who love seafood and are looking for a protein-packed snack that’s both light and flavorful.

Note: More recipes are coming soon!