Steps

• Step 1

  Remove any visible fat from the meat and slice it into thin strips against the grain with a sharp chef's knife. (This is easier if the meat is partially frozen.) Transfer to a large, sturdy resealable bag.

  Ingredients

  • 2 Pound Lean bottom round, rump roast or sirloin

• Step 2

  Make the Marinade: In a blender jar or food processor bowl, combine the garlic, lemongrass, ginger, soy sauce, water, sugar, fish sauce, chile flakes and pink curing salt, if using. Pulse until relatively smooth.

  Ingredients

  • 2 Large cloves garlic, roughly chopped

  • 1 Stalk Fresh lemongrass, trimmed and white parts thinly sliced

  • 1 1/2  Inch fresh ginger, peeled and roughly chopped

  • 1/2 Cup soy sauce or Bragg Liquid Aminos

  • 3 Tablespoon water

  • 3 Tablespoon sugar

  • 2 Tablespoon fish sauce

  • 2 Teaspoon Red chile flakes, or more to taste

  • 1/2 Teaspoon Pink curing salt (optional)

• Step 3

  Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices.

  08:00

• Step 4

  When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

  00:15

  165 ˚F / 74 ˚C

  Super Smoke

• Step 5

  Drain the meat (discard the marinade) and pat dry with paper towels. Arrange the meat strips directly on the grill grate, perpendicular to the bars in a single layer. If you like your jerky spicy, feel free to lightly sprinkle additional red chile flakes on the meat.

• Step 6

  Smoke the jerky, turning once, until the jerky is dry, but still pliant, about 4 to 6 hours.

  06:00

• Step 7

  Let cool completely, then transfer to a clean resealable bag. Store in the refrigerator for the longest shelf life. The jerky can also be frozen. Enjoy!