Steps

• Step 1

  In a blender or small food processor, combine the jalapeños, lime juice, soy sauce, brown sugar, and curing salt and process until the jalapeño is finely chopped.

  Ingredients

  • 2  1-2 jalapeños, stemmed and seeded if desired

  • 1/4 Cup lime juice

  • 1/4 Cup soy sauce

  • 4 Tablespoon brown sugar

  • 2 Tablespoon Morton Tender Quick Curing Salt

• Step 2

  With a sharp knife, trim any fat or connective tissue from the meat. Slice against the grain into 1/4-inch-thick slices. Transfer the meat to a large resealable bag.

  Ingredients

  • 2 Pound beef top or bottom round, sirloin tip, flank steak, or wild game, frozen for 2 hours

• Step 3

  Add the jalapeño mixture to the bag with the meat and pour in the beer. Massage the bag to evenly coat the meat in the marinade. Seal the bag and refrigerate for at least 3 hours, or overnight.

  Ingredients

  • 1 Cup Mexican beer

• Step 4

  When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove the beef from the marinade and discard the marinade. Dry the beef strips between paper towels.

• Step 6

  Arrange the meat in a single layer directly on the grill grate. Close the lid and smoke until the jerky is dry, but still chewy and somewhat pliant when bent, 3-5 hours.

  05:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  Transfer the jerky to a wire rack and rest for an hour at room temperature.

• Step 8

  To store, transfer the jerky to a resealable bag and squeeze out any air. The jerky will keep in the refrigerator for several weeks. Enjoy!