By Traeger Kitchen
Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients. Feel free to use another sweetner in place of the corn syrup. Agave, honey, and maple would all work.
|lean beef, such as flank steak
|dark corn syrup
Traeger Smoked Beef Jerky
Freeze the beef for about 30 minutes; this will make it easier to slice.
Meanwhile, in a medium bowl, combine the soy sauce, Worcestershire, and teriyaki sauce. Add the corn syrup, garlic powder, onion powder, sesame seeds, brown sugar, and cayenne pepper and stir well.
Slice the beef thinly (about ¼ inch thick) across the grain for super tender results. (Or, slice with the grain for extra-long slices with a steak-like chew.) Add the beef to the marinade and refrigerate for at least 4 hours and up to 12 hours.
When ready to cook, preheat the Traeger with the lid closed to 175°F (or 180°F if that’s the lowest your grill goes). If available, use Super Smoke.
175 ˚F / 79 ˚C
Place a wire rack on a large, rimmed baking sheet. Remove the meat from the marinade and, leaving space between each slice of meat, lay the slices on the rack. Discard the marinade.
Place the baking sheet directly on the grill grates and smoke until dehydrated, 4 to 5 hours. The finished jerky should look leathery and feel dry but will still be pliant with a chewy, tender bite.
175 ˚F / 79 ˚C
Let the jerky cool completely before storing it airtight in the refrigerator where it will keep for a few weeks.
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