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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 Pound | trimmed beef top or bottom round, sirloin tip, flank steak, or wild game |
4
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 Pound | trimmed beef top or bottom round, sirloin tip, flank steak, or wild game |
1
In a medium bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of black pepper.
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).
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!
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