Steps

• Step 1

  Plan ahead! This recipe requires marinating time overnight.

• Step 2

  In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper and hot sauce.

  Ingredients

  • 1 Cup brewed strong coffee or espresso, chilled

  • 1 Cup cola

  • 1/2 Cup soy sauce

  • 1/4 Cup worcestershire sauce

  • 1/4 Cup brown sugar

  • 2 Tablespoon Morton Tender Quick Home Meat Cure, optional

  • 1 1/2 Teaspoon freshly ground black pepper

  • 1 Tablespoon hot sauce

• Step 3

  With a sharp knife, slice the beef into 1/4 inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.

  Ingredients

  • 2 Pound trimmed beef top or bottom round, sirloin tip or flank steak

• Step 4

  Put the beef slices in a large resealable bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

• Step 5

  Seal the bag and refrigerate for several hours, or overnight.

• Step 6

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• Step 7

  Remove the beef from the marinade and discard the marinade.

• Step 8

  Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.

• Step 9

  Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

  04:00

  165 ˚F / 74 ˚C

  Super Smoke

• Step 10

  Transfer to a resealable bag while the jerky's still warm. Let the jerky rest for an hour at room temperature.

• Step 11

  Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!