Smoked Bourbon Jerky
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.
Prep Time
20 Min
Cook Time
6 Hrs
Pellets
Oak
Ingredients
Number of People Serving
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | flank steak |
| 1 Cup | bourbon |
| 1/2 Cup | brown sugar |
| 1/4 Cup | Traeger Jerky Rub |
| 1 Can | chipotle peppers in adobo sauce |
| 3 Tablespoon | Worcestershire sauce |
| 1/2 Cup | apple cider vinegar |
Step
1
Roll flank steak up parallel to the grain. Slice, with the grain, into 1/4 inch thick slices.
2
Combine all ingredients for marinade in a medium bowl and mix well. Place sliced flank steak in a large zip top bag and pour marinade over steak.
3
Place in refrigerator and marinate overnight.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Super Smoke
5
Remove flank from the marinade, discard marinade and lay slices on a jerky rack or directly on the grill grate.
180 ˚F / 82 ˚C
Super Smoke
6
Smoke for about 6 hours or until jerky has dried out but is still pliable.
180 ˚F / 82 ˚C
06:00
7
Remove from grill and let cool at room temperature, lightly covered for 1 hour.
8
Store in an airtight container or zip top bag in the refrigerator. Enjoy!
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