Smoked Peppered Beef Jerky

Steps

• 1

  In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.

  Ingredients

  • 1 Bottle (12 oz) can or bottle dark beer

  • 1 Cup soy sauce

  • 1/4 Cup Worcestershire sauce

  • 3 Tablespoon brown sugar

  • 1 Tablespoon Morton Tender Quick curing salt

  • 1/2 Teaspoon garlic salt

  • 2 Tablespoon coarse ground black pepper, divided

• 2

  With a sharp knife, trim any fat or connective tissue off of the meat. Slice the beef into 1/4-inch-thick slices against the grain (partially freeze the meat for easier slicing).

  Ingredients

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

• 3

  Transfer the sliced beef to a large resealable plastic bag. Pour the marinade over the beef and massage the bag until all slices are well coated. Seal the bag and refrigerate for at least 8 hours, or overnight.

• 4

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

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Remove the beef from the marinade and discard the marinade.

• 6

  Dry the beef slices between paper towels, then sprinkle generously on both sides with the remaining black pepper.

• 7

  Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke for 4-5 hours, or until the jerky is dry but still chewy and somewhat pliant when bent.

  180 ˚F / 82 ˚C

  Super Smoke

• 8

  Transfer the hot jerky to a resealable plastic bag. Let rest at room temperature for 1 hour with the bag open.

• 9

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