Ingredients:

  • 2 lbs Eye of Round or Top Round beef, trimmed of fat
  • 1/2 cup Low sodium soy sauce
  • 1/4 cup Worcestershire sauce

Instructions:

  1. Place the beef in the freezer for 45–60 minutes until firm to make slicing easier.
  2. Using a sharp chef's knife or meat slicer, cut the beef into 1/4-inch thick strips against the grain for maximum tenderness.
  3. In a large gallon Ziploc bag, combine the soy sauce and Worcestershire sauce. Add the beef strips to the marinade bag, seal tightly, and massage to ensure every strip is coated. Refrigerate for 12 to 24 hours.
  4. Preheat your pellet grill or smoker to 160°F (71°C).
  5. Remove the beef from the marinade and pat slightly with paper towels to remove excess moisture. Arrange strips in a single layer on wire cooling racks or directly on the smoker grates.
  6. Smoke for 3 to 5 hours. The jerky is done when it bends and the fibers turn white but the strip does not snap or break.