Sweet, smoky, and perfectly chewy, this maple smoked beef jerky is a homemade snack I keep coming back to. With a rich glaze of pure maple syrup and deep savory undertones from Worcestershire and soy sauces, it hits every flavor note I crave in a jerky—without any artificial ingredients or preservatives.
Why You’ll Love This Recipe
I love how this recipe gives me full control over the flavor and texture of my jerky. Whether I want a hint of heat or an extra smoky finish, I can easily adjust the marinade to suit my preferences. Plus, using lean cuts of beef and a slow-drying process means the jerky stores well and tastes amazing for days. It’s also much more economical and customizable than store-bought versions.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 kg very lean beef (eye of round, top round, or silverside), trimmed of fat
½ cup (approx. 120 ml) pure maple syrup
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce (or tamari for gluten‑free)
1 Tbsp liquid smoke (hickory or mesquite style)
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp sea salt
Optional: ½ tsp red pepper flakes (for heat)
directions
I start by partially freezing the beef for about 1–2 hours—this firms it up just enough to slice easily.
Once slightly firm, I trim off any visible fat or silver skin and slice the beef against the grain into strips about 1/8 to 1/4 inch thick.
I whisk together the maple syrup, Worcestershire sauce, soy sauce, liquid smoke, brown sugar, and spices in a bowl until everything is well combined.
I place the sliced beef into a large resealable bag or container and pour the marinade over it, making sure each strip is coated. Then I refrigerate it for 12 to 24 hours, occasionally turning the bag to evenly distribute the flavors.
When it’s time to dry, I preheat my smoker, dehydrator, or oven. For a smoker, I aim for around 70–80 °C (160–175 °F); in the oven, I set it to its lowest setting and leave the door slightly ajar.
I lay out the beef strips in a single layer on drying racks (or hang them), making sure there’s space between pieces.
I let them dry for 4–6 hours, checking regularly. The jerky is done when it bends and cracks but doesn’t snap in half.
Once dried, I cool the jerky to room temperature and store it in airtight containers or vacuum-sealed bags.
I sometimes add extra red pepper flakes or cayenne for a spicier batch.
For a sweeter version, I increase the maple syrup by a tablespoon or two.
If I want a less smoky profile, I reduce the liquid smoke slightly or skip it altogether.
Using tamari instead of soy sauce gives a gluten-free alternative without losing the savory kick.
I also enjoy using applewood or cherrywood smoke in my smoker for a fruitier twist.
storage/reheating
Once cooled, I store the jerky in airtight containers at room temperature if I plan to eat it within a week. For longer storage, I refrigerate or freeze it. Vacuum sealing keeps it fresh for weeks in the fridge and even months in the freezer. I don’t reheat jerky, but if I want to soften it slightly, I let it sit at room temperature for a few minutes before eating.
FAQs
How do I know when the jerky is done drying?
I check if the strips bend and crack but don’t snap. They should feel dry but still pliable. Overdrying makes them brittle, while underdrying risks spoilage.
Can I make this jerky without a smoker?
Yes, I often use my oven on the lowest heat setting with the door propped open. As long as I ensure good air circulation, the results are great.
What cut of beef works best for jerky?
I always go with very lean cuts like eye of round, top round, or silverside. These slice well, have minimal fat, and dry evenly.
How long does homemade jerky last?
At room temperature, it lasts up to 1 week in an airtight container. In the fridge, it can keep for 2–3 weeks. Frozen, it stays good for several months.
Can I adjust the flavor of the marinade?
Absolutely. I tweak the maple syrup for sweetness, the liquid smoke for smokiness, or the red pepper flakes for heat depending on my mood.
Conclusion
Making maple smoked beef jerky at home has become one of my favorite kitchen projects. It’s satisfying, flavorful, and far better than anything I’ve picked up in a store. Whether I’m prepping it for a camping trip, a road snack, or just to have something savory on hand, this recipe never disappoints. It’s sweet, smoky, tender, and totally worth the time.
Sweet, smoky, chewy homemade beef jerky with a maple glaze and rich savory depth
Ingredients
1 kg very lean beef (eye of round, top round, or silverside), trimmed of fat
½ cup (approx. 120 ml) pure maple syrup
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce (or tamari for gluten‑free)
1 Tbsp liquid smoke (hickory or mesquite style)
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp sea salt
Optional: ½ tsp red pepper flakes (for heat)
Instructions
Partially freeze the beef for ~1–2 hours so it firms up (but not frozen solid), making it easier to slice.
Trim off all visible fat and silver skin, then slice the beef into strips about 1⁄8 to 1⁄4 inch thick, **against the grain** for more tender jerky.
In a bowl, whisk together maple syrup, Worcestershire sauce, soy sauce, liquid smoke, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and optional red pepper flakes until sugar dissolves and mixture is uniform.
Place beef strips into a large resealable bag or non‑reactive container; pour marinade over the meat, ensuring all strips are well coated. Seal and refrigerate to marinate for 12 to 24 hours, turning or massaging occasionally so flavors penetrate evenly.
Preheat your drying method (dehydrator, smoker, or oven). If using a smoker, aim for ~70–80 °C (160–175 °F). If using an oven, set to lowest temperature (around 70–90 °C) and prop the door slightly ajar for ventilation.
Lay out the marinated strips in a single layer on racks (or hang them) so air circulates all around. If many strips, leave space between them to avoid overlapping.
Dry for **4–6 hours**, checking periodically. The jerky is done when pieces bend and crack, but don’t snap in half. If parts are still moist, continue drying (lower heat if needed to avoid overcooking).
Remove jerky, let it cool to room temperature, then store in airtight containers or vacuum-sealed bags. Properly dried jerky can be stored at room temperature for short terms, or refrigerated/ frozen for longer shelf life.
Notes
Use the leanest cut possible—fat reduces shelf life and can turn rancid.
Slicing against the grain gives a more tender bite; with the grain yields chewier texture.
You can adjust sweetness or smokiness by increasing or reducing maple syrup or liquid smoke.
If you don’t have a smoker or dehydrator, the oven method works fine—just ensure good airflow and low heat.
Check jerky early—overdrying makes it brittle, underdrying risks spoilage.
For spicier version, add cayenne or more red pepper flakes.
