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  Traeger Smoked Beef Jerky

  

• 1

  Freeze the beef for about 30 minutes; this will make it easier to slice.

• 2

  Meanwhile, in a medium bowl, combine the soy sauce, Worcestershire, and teriyaki sauce. Add the corn syrup, garlic powder, onion powder, sesame seeds, brown sugar, and cayenne pepper and stir well.

• 3

  Slice the beef thinly (about ¼ inch thick) across the grain for super tender results. (Or, slice with the grain for extra-long slices with a steak-like chew.) Add the beef to the marinade and refrigerate for at least 4 hours and up to 12 hours.

• 4

  When ready to cook, preheat the Traeger with the lid closed to 175°F (or 180°F if that’s the lowest your grill goes). If available, use Super Smoke.

  175 ˚F / 79 ˚C

  Super Smoke

• 5

  Place a wire rack on a large, rimmed baking sheet. Remove the meat from the marinade and, leaving space between each slice of meat, lay the slices on the rack. Discard the marinade.

• 6

  Place the baking sheet directly on the grill grates and smoke until dehydrated, 4 to 5 hours. The finished jerky should look leathery and feel dry but will still be pliant with a chewy, tender bite.

  175 ˚F / 79 ˚C

  04:00

  Super Smoke

• 7

  Let the jerky cool completely before storing it airtight in the refrigerator where it will keep for a few weeks.