Holy Smokers Holy Heifer Seasoned Beef Jerky is crafted from lean cuts of bottom round beef, delivering a rich, hearty bite in every strip. Slow-smoked over pecan wood, it brings a smooth, subtly sweet smoke that perfectly complements the bold, savory Holy Heifer seasoning. Packed with deep beef flavor, a balanced blend of spices, and that signature backyard-smoked finish, this jerky is built for those who crave real, honest flavor with every chew
Basic Info:
Best Cut: Eye of Round (also Top Round, Bottom Round, Sirloin Tip). Lean meat only.
Optional Gear: Jerky racks, vacuum sealer, oxygen absorbers, meat slicer.
Instructions:
-Slice: 1/4 inch thick. With grain = chewier, Against grain = tender. Trim all fat.
-Teriyaki Marinade (3–4 lbs meat):
-1 cup teriyaki sauce
- 1/4 cup soy sauce
-2 tbsp brown sugar
-2 tbsp Worcestershire
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp black pepper
-Add: 2–3 tbsp Holy Smokers Holy Heifer Beef Rub
-Marinate 12–24 hours.
MARINATING PROCESS
-Mix everything thoroughly
-Coat slices completely
-Marinate 12–24 hours in the fridge
-Stir/flip bag once or twice
-Don’t skip the long marinade – this is where flavor is built.
-Pull out of the bag
PRE-SMOKE PREP
-Remove from marinade
-Pat slices dry with paper towels
-Lay on racks with space between pieces
-Lightly dust with extra Holy Heifer Beef Rub if you want a bolder finish
Smoker:
Pellets: PECAN WOOD PELLETS
Smoker Temp: 165–180°F (Lower & Slower = Better Texture)
Time: 3–5 hours
Process Tips:
• Pat dry before smoking • Leave space between pieces • Rotate racks halfway • Remove finished pieces early
How to know when it's Done: Jerky should bend and crack, not snap. No visible moisture when squeezed. USDA Safety: meat should reach at least 160°F during the process.
USDA SAFETY TARGET
For food safety:
Meat should reach an internal temp of at least 160°F at some point in the process.
Most pellet smokers at 165–180°F will naturally achieve this.
Storage:
Vacuum Sealed: Pantry 1–2 months | Fridge 3–6 months | Freezer up to 1 year Not Sealed: Pantry 1–2 weeks | Fridge 3–4 weeks
Once Opened: Use within 7–10 days (2–3 weeks refrigerated).
Common Mistakes:
Too thick slices, too much fat, smoking over 200°F, not drying before smoking.
EXTRA PRO TIPS
Rotate racks halfway through for even drying
Use jerky racks instead of laying directly on grates
Crack smoker lid slightly for better airflow if needed
If it finishes uneven, pull done pieces and leave thicker ones longer
Want heat? Add 1 tsp red pepper flakes to marinade
COMMON MISTAKES TO AVOID
-Too thick slices
-Too much fat left on meat
-Smoking too hot (over 200°F)
-Not drying surface before smoking
-Over-drying into “meat chips”