Making Tasty Beef Jerky in a Little Chief Smoker – A Step-by-Step Guide

Making your own beef jerky at home is very satisfying, and it’s made easy with the popular Little Chief electric smoker. This handy little smoker is perfect for making snacks like jerky. In this guide, I’ll walk you through the full process of making delicious beef jerky using a Little Chief smoker, with my tips for great results.

Why Make Homemade Beef Jerky?

Before we get into the details, let’s look at why making jerky with a Little Chief is worth the effort

• Flavor – You can customize spices to get just the taste you want. Homemade jerky has far better flavor than store-bought.

• Quality Ingredients – You control what goes into your jerky, using quality lean meat and wholesome spices

• Cost Savings – Homemade jerky costs a fraction of what you’d pay in stores.

• Food Safety – You can ensure proper handling and preparation for safely made jerky.

• Fun Hobby – It’s very rewarding and fun to make your own snacks like jerky. Great weekend activity too!

Tips for Great Results with a Little Chief

Follow these tips and you’ll get fantastic results every time you make jerky in your Little Chief:

• Use lean meat like eye of round or flank steak. Trim off excess fat which can spoil the jerky.

• Slice meat thinly, around 1/4 inch thick. This allows it to dry properly. Cut across the grain.

• Limit marinating time to 12-24 hours. Too long can make jerky mushy.

• Pat meat slices dry before smoking to help form jerky’s chewy texture.

• Arrange slices evenly so air circulates around each piece. Don’t overcrowd.

• Smoke low and slow. Keep smoker under 160°F. Quick smoking makes brittle jerky.

• Use a thermometer – meat should reach 145°F internally.

• Let jerky cool fully before storing. This prevents sweating and spoilage.

Follow the step-by-step instructions below and you’ll have amazing beef jerky from your Little Chief in no time!

Ingredients Needed

To make jerky, you’ll need:

• 2-3 lbs lean beef or venison, sliced into 1/4 inch strips

• Curing ingredients like soy sauce, Worcestershire, seasoning salts

• Spices and flavorings like pepper, garlic, onion, liquid smoke

• Curing agent such as Morton Tender Quick or Prague Powder #1 (optional)

Step 1 – Prepare the Meat

Start with 2-3 lbs of lean beef or venison. Flank steak, eye of round, and bottom round all work very well. Trim off any excess fat, then slice the meat into long 1/4 inch thick strips. Cut across the grain of the meat for more tender jerky.

Transfer the sliced meat to a large bowl or resealable plastic bag.

Step 2 – Make Wet Marinade

In a small bowl, mix together your wet marinade ingredients. Good options include:

• Soy sauce or tamari
• Worcestershire sauce
• Liquid smoke
• Honey, maple syrup, or brown sugar
• Tomato juice or ketchup
• Vinegar
• Hot sauces

Aim for around 3/4 cup of wet marinade total for 2-3 lbs of meat. Whisk together marinade and pour over the meat. Mix well to coat all pieces. Cover and refrigerate 12-24 hours.

Step 3 – Add Seasonings

After marinating, drain off most of the liquid from the meat and discard. Transfer meat to a clean bowl.

Now add dry spice mix to taste:

• Fresh cracked black pepper
• Onion and garlic powder
• Smoked paprika
• Chili powder or cayenne
• Salt
• Dried herbs like oregano or thyme

Massage seasonings evenly into the meat. Cover and let sit for 30 minutes up to 2 hours.

Step 4 – Add Curing Agent (Optional)

For food safety, you can add a curing agent like Morton Tender Quick or Prague Powder #1 to the wet marinade. Use 1 tsp per 5 lbs of meat. This helps prevent bacteria growth.

Step 5 – Arrange Meat on Racks

Pat meat strips dry with paper towels. Arrange in a single layer on the smoker racks, spacing them evenly so air can circulate.

Set racks aside while you preheat the smoker.

Step 6 – Smoke the Jerky

Preheat your Little Chief to around 150-160°F maximum. The low temperature is key – quick smoking makes jerky brittle.

Place the racks of meat in the smoker once it’s preheated. Smoke for 2-4 hours until jerky reaches an internal temperature of at least 145°F. It should look dry on the outside when ready.

Maintain even low heat and keep your wood chip pan loaded with flavor wood like hickory, apple, or mesquite. The Right Smoke by Wright’s is an easy way to load chips.

Step 7 – Cool and Store Jerky

Remove racks from smoker and let jerky cool completely. This helps prevent sweating and sogginess.

Once cool, jerky can be stored in airtight containers or zip-close bags. For longer shelf life, store in fridge for up to 2 weeks or freeze up to 2 months.

Enjoy your homemade beef jerky on hiking trips, as road trip snacks, or anytime!

Flavor Variations

The great thing about DIY jerky is experimenting with flavors. Try these combinations:

Spicy Sesame: Soy sauce, sesame oil, red pepper flakes, ginger

Hawaiian Style: Pineapple juice, soy sauce, brown sugar, garlic

Southwest: Chili powder, cumin, lime juice, Worcestershire

Teriyaki: Teriyaki sauce, honey, garlic, pepper

Cajun: Cajun seasoning, brown sugar, cayenne pepper

Storing and Food Safety Tips

To keep homemade jerky safe:

• Ensure meat reaches 145°F minimum during smoking.

• Let cool fully before bagging to prevent moisture buildup.

• Store in fridge if eating within 2 weeks, or freeze for longer storage.

• Discard any dried-out or moldy jerky instead of tasting to check.

Follow these simple instructions for the Little Chief smoker, use quality ingredients, and let the meat properly cure and dry, and you’ll have delicious homemade beef jerky to enjoy anytime.