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Smoked Peppered Beef Jerky

15

4

Hickory

Spiced up, irresistible beef jerky. This jerky is doused in a beer, soy sauce, and black pepper marinade, then smoked low and slow for an epic protein-packed snack.

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main

  • 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 Home Meat Cure

  • 1/2 Teaspoon garlic salt

  • 4 Tablespoon coarse ground black pepper, divided

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

  • 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 Home Meat Cure

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

  • 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

  • 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.

    • 2 Tablespoon coarse ground black pepper, divided

  • 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

  • 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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