Teriyaki Beef Jerky

Steps

• 1

  In a blender or food processor, add the soy sauce, brown sugar, garlic, ginger, and oil, and mix well.

  Ingredients

  • 3 Cup soy sauce

  • 2 Cup brown sugar

  • 3  cloves garlic

  • 1  (2-inch) piece fresh ginger, peeled

  • 1 Tablespoon toasted sesame seed oil

• 2

  With a sharp knife on a cutting board, trim all the excess fat from the steak then slice, with the grain, into 1/4-inch-thick slices.

  Ingredients

  • 4 Pound skirt steak

• 3

  In a large resealable bag combine the marinade and steak. Place the bag in a bowl and refrigerate for at least 12 or up to 24 hours.

• 4

  When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 5

  Place the steak slices directly on the grill grates leaving a small gap in between each slice. Close the lid and smoke for 5 hours, until the jerky is dehydrated.

  165 ˚F / 74 ˚C

  Super Smoke

• 6

  Remove the jerky from the grill. Serve warm or cooled to room temperature. Enjoy!