By Traeger Kitchen
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.
6Activating this element will cause content on the page to be updated.
|3 Pound||flank steak|
|1/2 Cup||brown sugar|
|1/4 Cup||Traeger Jerky Rub|
|1||(7 oz) can of chipotle peppers in adobo sauce|
|3 Tablespoon||Worcestershire sauce|
|1/2 Cup||apple cider vinegar|
Starting from a long end, roll the flank steak into a long tube. Slice crosswise (with the grain) into 1/4-inch-thick pieces. Transfer to a large resealable bag.
3 Pound flank steak
In a medium bowl, mix together the bourbon, brown sugar, Traeger Jerky Rub, chipotles in adobo, Worcestershire sauce, and apple cider vinegar.
1 Cup bourbon
1/2 Cup brown sugar
1/4 Cup Traeger Jerky Rub
1 (7 oz) can of chipotle peppers in adobo sauce
3 Tablespoon Worcestershire sauce
1/2 Cup apple cider vinegar
Pour the marinade into the bag with the steak, massaging through the bag until the meat is evenly coated. Seal the bag and marinate in the refrigerator overnight.
When ready to cook, set Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
Remove the steak from the marinade, discarding the marinade.
Arrange the steak strips on a jerky rack or directly on the grill grates. Close the lid and smoke for until the jerky has dried out, but is still pliable, about 6 hours.
180 ˚F / 82 ˚C
Remove the jerky from the grill and let cool at room temperature, lightly covered, about 1 hour
Store in an airtight container or zip top bag in the refrigerator. Enjoy!
In order to add notes for this recipe, you must log in or create an account.