By Traeger Kitchen
Power through the day with a little wood-fired protein boost. Flank steak is marinated in some savory spice and smoked over sweet maple wood for the perfect everyday snack.
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|1/2 Cup||Tamari Sauce|
|1/4 Cup||Worcestershire sauce|
|1 Tablespoon||onion powder|
|1 Tablespoon||garlic powder|
|1 Teaspoon||black pepper|
|1/2 Teaspoon||cayenne pepper|
|2 1/2 Pound||flank steak|
In a mixing bowl, combine tamari sauce, Worcestershire sauce, garlic powder, onion powder, cayenne pepper, and black pepper. Stir to combine.
1/2 Cup Tamari Sauce
1/4 Cup Worcestershire sauce
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Teaspoon black pepper
1/2 Teaspoon cayenne pepper
Trim all connective tissue and excess fat from meat. With a sharp knife, slice into 1/4 inch thick slices against the grain. Put slices in a large resealable plastic bag.
2 1/2 Pound flank steak
Pour the marinade mixture over the beef, and massage the bag so that all the slices are coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
180 ˚F / 82 ˚C
Transfer to cooling rack and allow to cool for 1 hour. Seal leftover jerky in a zip top plastic bag and store in fridge. Enjoy!
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