By Traeger Kitchen
Pack some heat into this backpack snack. Our jerky is marinated in a rich, spicy mix then smoked low and slow on the Traeger.
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|1 Cup||chili sauce|
|2 Tablespoon||soy sauce|
|1 Tablespoon||Worcestershire sauce|
|2 Tablespoon||Morton Tender Quick Home Meat Cure|
|1 Tablespoon||minced pickled jalapeño peppers|
|2 Pound||flank steak, cut into 1/4 inch thick slices|
In a mixing bowl, combine the chili sauce, beer, soy sauce, Worcestershire sauce, curing salt and pickled jalapeño peppers.
1 Cup chili sauce
1/3 Cup beer
2 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
2 Tablespoon Morton Tender Quick Home Meat Cure
1 Tablespoon minced pickled jalapeño peppers
Put the beef slices in a large resealable bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.
2 Pound flank steak, cut into 1/4 inch thick slices
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
165 ˚F / 74 ˚C
Remove the beef from the marinade, discarding the marinade. Dry beef slices between paper towels.
Arrange the meat in a single layer directly on the grill grate or smoke shelf.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when bending a piece.
165 ˚F / 74 ˚C
Transfer to a resealable bag while the jerky is still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky.
Pro Tip: you can use this recipe for any cut of beef or wild game. Enjoy!