By Traeger Kitchen
Fire up this smoky and flavor-filled teriyaki jerky right in your backyard. Grab a smoke shelf and grill vertically for higher piles of portable snacks. For easier cutting, be sure to partially freeze the meat before slicing into strips.
6Activating this element will cause content on the page to be updated.
|1/2 Cup||soy sauce|
|1/4 Cup||mirin or sweet cooking wine|
|3||1/4-inch-thick slices of fresh ginger|
|1||garlic clove, crushed|
|1/2 Teaspoon||onion powder|
|1/2 Teaspoon||freshly ground black pepper|
|2 Pound||trimmed beef top or bottom round, sirloin tip, flank steak, or wild game|
In a small bowl, whisk together the soy sauce, mirin, sugar, ginger, garlic, onion powder, and black pepper.
1/2 Cup soy sauce
1/4 Cup mirin or sweet cooking wine
2 Tablespoon Sugar
3 1/4-inch-thick slices of fresh ginger
1 garlic clove, crushed
1/2 Teaspoon onion powder
1/2 Teaspoon freshly ground black pepper
With a sharp knife, slice the beef into 1/4-inch-thick strips with the grain. Trim off any fat or connective tissue. Transfer the beef to a large, resealable plastic bag and pour in the marinade. Massage the meat through the bag, making sure all of the slices are thoroughly coated. Seal the bag and refrigerate for at least 6 hours, or up to overnight.
2 Pound trimmed beef top or bottom round, sirloin tip, flank steak, or wild game
When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed 15 minutes.
180 ˚F / 82 ˚C
Remove the beef from the marinade and discard the marinade. Dry the meat strips on paper towels.
Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but still pliant when bent, 4-5 hours.
180 ˚F / 82 ˚C
Immediately transfer the jerky to a large, resealable plastic bag and let rest for 1 hour at room temperature.
Squeeze the air out of the bag, then store the jerky in the refrigerator. Enjoy!
In order to add notes for this recipe, you must log in or create an account.