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Chumley’s Beef Jerky: A Smoky Slice of Heaven

I’ll never forget the first time I tasted truly great homemade beef jerky. It wasn’t some overly processed, sodium-laden gas station snack. This was artisan jerky, crafted with care and a deep understanding of flavor. My Uncle Chumley, a man whose BBQ skills were legendary, gifted me a bag. The smoky aroma alone was intoxicating, but the taste…oh, the taste! A complex blend of savory, sweet, and spicy notes, with a tender chew that was unlike anything I’d ever experienced. It was a culinary epiphany that set me on a lifelong quest to perfect my own jerky recipe, and this one comes darn close to matching Chumley’s!

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2.5 – 5 hours
Total Time: 3 – 5.5 hours (plus overnight marinating)
Servings: Varies
Yield: Varies depending on the amount of meat used
Dietary Type: High Protein

Ingredients

1 1⁄2 – 2 lbs flank steaks
3/4 cup ketchup
1/3 cup Peter Luger Steak House Old Fashioned Sauce
2 tablespoons A.1. Original Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
Hickory chips (or wood chips of your choice)

Equipment Needed

Sharp knife
Cutting board
Large bowl
Zip-loc bag
Gas grill with smoker box (or smoker)
Wax paper
Paper towels

Instructions

Begin by soaking your hickory chips in water overnight. This ensures they smolder and smoke, rather than burst into flame.
While the chips are soaking, prepare the flank steak. Remove as much visible fat as possible, as fat doesn’t dry well and can become rancid.
Next, cut the steak in half crossways against the grain. Cutting against the grain is crucial for tender jerky.
To make slicing easier, place the meat flat in the freezer between sheets of wax paper for 2 hours. Make sure there is wax paper under the meat as well, to prevent it from freezing to the plate. The goal is to firm it up, not freeze it solid.
While the meat is chilling, prepare the marinade. In a large bowl, combine the ketchup, Peter Luger Steak House Old Fashioned Sauce, A.1. Original Sauce, onion powder, garlic powder, sesame oil, and grated fresh ginger. Whisk until well combined. Cover the bowl and refrigerate.
After 2 hours, remove the meat from the freezer. It should be firm but not frozen.
Slice the steak flatways as thinly as you like it. Aim for consistent thickness for even drying. I try to get three slices out of each half of the original cut.
Place the sliced meat and the marinade in a zip-loc bag. Seal the bag, removing as much air as possible. Massage the bag to ensure the meat is evenly coated in the marinade. Refrigerate overnight, turning the bag occasionally to ensure even marination.
The next day, remove the meat from the refrigerator. Rinse the excess marinade off the meat under running water. Pat the slices dry with paper towels. Discard the remaining marinade and the zip-loc bag.
Now it’s time to prepare the grill for smoking. Place the smoker box over one burner in your grill. You may need to remove the flame tamer to ensure it stays on the burner. I have a 3-burner grill and use the left burner. Arrange your cooking grates so you can easily access the smoker box for refilling.
Fill the smoker box with the soaked hickory chips and light the burner on low. The goal is to maintain a drying temperature of about 150 degrees Fahrenheit, but no more than 200 degrees Fahrenheit.
Refill the smoker box with chips as necessary to maintain a consistent smoke. If the chips are burning and not smoking, don’t worry; you’ll still get the flavor.
Place the meat on the grill in a single layer. Do not overcrowd the grill, and make sure the meat is not directly over the smoker box or lit burner, as this will cause it to cook unevenly.
Throughout the drying process, rearrange and flip the meat pieces to ensure they dry evenly. You may want to pat them with a paper towel occasionally as they “sweat” while they dry; this helps to speed up the process.
The meat will need to dry for approximately 2 1/2 to 5 hours, depending on the thickness of the slices and the desired level of doneness.
The jerky is done when it bends but does not break. It should be slightly pliable but not soft. I like mine a little “rarer” than store-bought jerky, so adjust the drying time to your personal preference.
Once the jerky has cooled, tear the slices with the grain into approximately 3/4-inch wide strips. The total amount you will get depends on the amount of meat you started with.

Expert Tips & Tricks

Freezing the meat: Don’t skip the freezing step! It makes slicing so much easier and more uniform.
Marinade time: The longer you marinate, the more intense the flavor. But be careful not to over-marinate, as the acid in the marinade can start to break down the meat.
Grill temperature: Maintaining a low and consistent temperature is key to proper jerky. Invest in a good grill thermometer to monitor the temperature accurately. If your grill runs hot, try using an indirect heat method (placing the meat on the opposite side of the grill from the lit burner).
Smoke flavor: Experiment with different types of wood chips to find your favorite flavor. Mesquite, applewood, and cherrywood are all great options.
Doneness test: The bend test is the most reliable way to check for doneness.

Serving & Storage Suggestions

Serve Chumley’s Beef Jerky as a high-protein snack, a road trip companion, or a hiking fuel source. It’s also a great addition to charcuterie boards or as a topping for salads and soups.

Store the jerky in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to a month. For longer storage, freeze it for up to 6 months. To thaw, simply place the jerky in the refrigerator overnight.

Nutritional Information

(Estimated values, may vary based on specific ingredients and preparation)

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	6%
Total Fat	5g	8%
Saturated Fat	2g	10%
Cholesterol	40mg	13%
Sodium	250mg	11%
Total Carbohydrate	5g	2%
Dietary Fiber	0g	0%
Sugars	4g
Protein	14g	28%

Variations & Substitutions

Spicy Jerky: Add a pinch of cayenne pepper or a few dashes of hot sauce to the marinade for a kick.
Sweet & Spicy Jerky: Add a tablespoon of brown sugar or honey to the marinade along with the cayenne pepper.
Worcestershire Jerky: Substitute the A.1. sauce with Worcestershire sauce for a different flavor profile.
Venison Jerky: Flank steak can be substituted with venison or other lean meats.
Teriyaki Jerky: Substitute the ketchup and steak sauces with teriyaki sauce. Adjust the amount to taste.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of meat?
A: Flank steak is ideal because it’s lean and slices well, but you can use other lean cuts like top round or sirloin. Trim as much fat as possible.

Q: What if I don’t have a smoker box?
A: You can wrap the soaked wood chips in aluminum foil, poking holes in the top to allow the smoke to escape. Place this foil packet directly on the grill grates over the lit burner.

Q: How do I know when the jerky is done?
A: The jerky should bend without breaking and have a slightly leathery texture. It will also continue to harden slightly as it cools.

Q: Can I make this in the oven?
A: Yes, you can. Preheat your oven to the lowest setting (ideally around 170-200°F). Place the meat on wire racks set over baking sheets and bake for 3-6 hours, or until done, flipping halfway through. Leave the oven door slightly ajar to allow moisture to escape.

Q: How long does homemade jerky last?
A: If stored properly in an airtight container, homemade jerky will last for about 1-2 weeks at room temperature, up to a month in the refrigerator, or up to 6 months in the freezer.

Final Thoughts

Chumley’s Beef Jerky is more than just a snack; it’s an experience. It’s a testament to the power of simple ingredients, careful preparation, and a little bit of smoky magic. Don’t be intimidated by the process – with a little patience and attention to detail, you can create jerky that rivals anything you can buy in a store. So fire up your grill, soak those wood chips, and get ready to embark on a jerky-making adventure. I can’t wait to hear how you make this recipe your own.

Chumley’s Beef Jerky Recipe