Easy Beef Jerky on the Traeger
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So if you have not heard about the Traeger grill/smoker you are missing out. When my husband brought it home I was so mad that he went and bought a new grill when we had a perfectly good Weber.
But after a year of trying new recipes on it, I am converted. I love it, its a grill, smoker, and oven all in one.
Okay, anyway onto the latest project from our Traeger. Super simple beef jerky on the Traeger!
*Quick Tip- This is where we got our Traeger Pellet Grill. The best price we found and I got it in three days!
Buying beef jerky from the store is so expensive and this is a super simple recipe. It does take a little prep and some time in the smoker but I double the recipe and make lots! The taste is simply amazing,
Easy Beef Jerky on the Traeger
You will need:
- 2 pounds trimmed beef top or bottom round, or flank steak works well also.
- 1 cup soy sauce
- 2 cups apple juice
- 6 tbs Traeger Jerky Rub
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbs black pepper
- In a mixing bowl, combine the soy sauce, apple juice, rub mix, garlic powder, onion powder, and pepper. Wisk to combine and set aside while you slice the meat.
- With a super sharp knife, slice the meat into 1/4″ thick slices. Make sure that you cut across the grain of the meat so that you will be able to easily bit into the jerky. If you slice with the grain of the meat it will be stringy and hard to bit. You also want to get rid of any extra fat or connective tissue.
- Put the beef in a resealable plastic bag and pour the soy sauce mixture over the beef. Massage the bag of meat to make sure all the pieces get covered in the mixture. Seal this up and refrigerate for a minimum of several hours. We usually just do this the day before to make sure that the meat has a great flavor.
- When ready to cook, start your Traeger grill on Smoke with the lid open until the fire is established(4 to 5 minutes).
- Remove the meat from the marinade and discard the liquid. You want to dry the beef slices between paper towels and then arrange the slices in a single layer on the grill grate.
- Smoke the meat for 4-5 hours, or until the jerky is dry but still a bit chewy. You should still be able to bend a piece without it breaking in half.
- Transfer to a plastic bag and let it rest for an hour and come to room temperature. When it is completely cool refrigerate and it will keep for several weeks (even though it will be eaten a lot quicker than that).
I hope that you get a chance to try out this beef jerky on the Traeger because it is really amazing and so easy to customize to fit the flavors that you love.
Please let me know in the comments how it turns out!
Thanks and see you next time!
