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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|3/4 Cup||coconut aminos|
|1 1/2 Tablespoon||fish 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 medium bowl, stir together the coconut aminos, fish sauce, garlic powder, onion powder, black pepper, and cayenne pepper until combined.
3/4 Cup coconut aminos
1 1/2 Tablespoon fish sauce
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Teaspoon Black pepper
1/2 Teaspoon cayenne pepper
Trim any connective tissue and excess fat from the flank steal. With a sharp knife, slice the meat into 1/4-inch-thick slices against the grain.
2 1/2 Pound flank steak
Transfer the sliced meat to a large resealable bag. Pour the marinade over the beef and massage through the bag so all the slices are coated evenly. Seal the bag and refrigerate for several hours, or overnight.
When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
165 ˚F / 74 ˚C
Remove the beef from the refrigerator, discarding the marinade. Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but still chewy and pliable., 4-5 hours.
165 ˚F / 74 ˚C
Transfer the jerky to wire rack and let cool for 1 hour.
Store the jerky in a resealable bag in the refrigerator for several weeks. Enjoy!