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Smoked Bourbon Jerky

20

6

Apple

Take a hike with this wood-fired snack. Marinated in a brown sugar and bourbon mix, then slow-smoked over oak, this jerky packs some serious flavor.

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  • 3 Pound flank steak

  • 1 Cup bourbon

  • 1/2 Cup Brown sugar

  • 1/4 Cup Traeger Jerky Rub

  • 1 Can chipotle peppers in adobo sauce

  • 3 Tablespoon Worcestershire sauce

  • 1/2 Cup apple cider vinegar

  • 1

    Roll flank steak up parallel to the grain. Slice, with the grain, into 1/4 inch thick slices.

    • 3 Pound flank steak

  • 2

    Combine all ingredients for marinade in a medium bowl and mix well. Place sliced flank steak in a large zip top bag and pour marinade over steak.

    • 1 Cup bourbon

    • 1/2 Cup Brown sugar

    • 1/4 Cup Traeger Jerky Rub

    • 1 Can chipotle peppers in adobo sauce

    • 3 Tablespoon Worcestershire sauce

    • 1/2 Cup apple cider vinegar

  • 3

    Place in refrigerator and marinate overnight.
  • 4

    When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 5

    Remove flank from the marinade, discard marinade and lay slices on a jerky rack or directly on the grill grate.
  • 6

    Smoke for about 6 hours or until jerky has dried out but is still pliable.
  • 7

    Remove from grill and let cool at room temperature, lightly covered for 1 hour.
  • 8

    Store in an airtight container or zip top bag in the refrigerator. Enjoy!

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