Ingredients:

  • 2 lbs Eye of Round beef, trimmed of all visible fat
  • 0.75 cup low-sodium soy sauce
  • 0.25 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp coarse black pepper
  • 0.5 tsp smoked paprika

Instructions:

  1. Firm the beef in the freezer for 45 minutes to ease slicing. Slice the trimmed eye of round against the grain into uniform 1/8-inch thick strips.
  2. In a large gallon Ziploc bag, combine the low-sodium soy sauce, apple cider vinegar, Worcestershire sauce, honey, liquid smoke, and all spices.
  3. Add the beef strips to the marinade bag, seal while removing excess air, and refrigerate for 6 to 12 hours.
  4. Preheat your pellet grill or smoker to 165°F using hickory wood pellets.
  5. Remove beef from marinade and pat slightly with paper towels. Arrange strips on wire cooling racks to ensure 360-degree airflow.
  6. Place the racks in the smoker and cook for approximately 4 hours, or until the jerky reaches a leathery texture that bends without snapping.