If you’re looking for a delicious, simple way to make beef jerky at home, look no further! This Traeger beef jerky recipe is an easy and flavorful way to transform your favorite cuts of meat into homemade snacks. With just a few ingredients and some time on the Traeger grill, you can have your own batch of delicious beef jerky in no time.
How to smoke beef jerky on Traeger pellet grill
To start, you need lean cuts of beef such as top round, flank steak, or eye of round. Trim any fat from the meat and then slice into thin strips.
Next, mix together your marinade, which can be store-bought or homemade.
Place the strips into a shallow dish and pour the marinade over them, making sure to coat all surfaces completely. Allow the jerky to marinate for at least 8 hours or overnight.
Once marinated, remove the jerky from the marinade and pat dry with paper towels. Preheat your pellet grill to 180°F and arrange the jerky onto the grates. Smoke the jerky for 4-5 hours, or until it is dry and flexible.
The type of beef to use
When deciding which lean meat to choose for your jerky, it’s important to consider the quality of the meat, the type of cut, and the fat content. For the best finished product, you should choose a cut with little fat, such as sirloin or top round.
Sirloin is a leaner cut of beef than the typical chuck or rib roast, while top round is one of the leanest cuts. Both cuts are ideal for jerky since they contain almost no fat, making them easy to dry out while providing a great flavor. As an added bonus, sirloin and top round are both relatively affordable cuts of beef.
For an even leaner option, look for eye of round or flank steak. While these cuts might cost a bit more, they will create an even leaner jerky with an even more intense smoky flavor.
How much beef needed for a pound of beef jerky
The answer depends on the type of jerky you’re making. Generally, it takes 4 to 5 pounds of fresh beef to make a pound of dried jerky. When selecting your beef, look for lean cuts with a minimal amount of fat, such as flank steak, top round, bottom round, eye of round, rump roast, and sirloin tips.
Smoking vs. Dehydrating vs. Baking
Is smoking jerky better than traditional methods like dehydrating or baking in your oven? The answer depends on what you’re looking for. Smoking jerky will give your meats a smoky flavor that can’t be achieved with the other methods. You can also control the amount of smoke and flavor you add to the jerky.
Dehydrating and baking in your oven are faster and easier than smoking, but they won’t provide the unique flavor that smoking does. Smoking also requires more equipment and space than the other two methods, so it may not be ideal if you’re short on either.
On the other hand, if you want a delicious smoky flavor, smoking is your best bet. It also produces a very dry jerky that is great for long-term storage.
Preparing the beef
To begin, you need to trim any visible fat off of the meat, then cut the beef into thin strips, about 1/2-inch thick. For best results, aim for uniformity in size and thickness of the strips.
Optionally, once the beef is cut, place it on a sheet pan and let it sit in the refrigerator overnight so it can absorb the flavors of your marinade.
How to tell when the jerky is done
It’s important to get the timing right, as it can easily become too dry or undercooked if left in the smoker for too long. To make sure your jerky is perfect every time, here are some helpful tips.
First, you should look for signs of doneness on the outside of the jerky. If it appears to be dark brown and dry, it’s probably done. Additionally, check for a firm texture on the outside – if it feels soft, it may need more time in the smoker.
Lastly, you can take a piece off and cut into it to check for doneness inside. If the middle is still soft and pink, it needs more time.
How to store the jerky
To ensure your jerky lasts as long as possible, there are a few key steps to follow. First, make sure you store the jerky in an airtight container. Mason jars with tight-fitting lids work great for storing jerky, as do plastic containers.
It’s important to keep the jerky dry, so avoid freezer bags unless you are planning on freezing the jerky. If you plan on freezing the jerky, make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
It’s also important to keep the jerky away from direct sunlight and out of any warm areas. For optimal storage, keep the jerky in a cool, dark place such as a pantry or cupboard. Once opened, the jerky should be eaten within two weeks for best quality.
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Traeger Beef Jerky
Discover the perfect Traeger beef jerky recipe for your next snack. Enjoy the flavor of smoked beef in a delicious, easy-to-make treat!
Ingredients
- 2 lbs Flank Steak
Marinade
- 1/2 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Apple Cider Vinegar
- 1 tbsp Honey
- 1 tbsp Onion Powder
- 1 tsp Ground Black Pepper
Instructions
Cut the flank steak into 1/2 inch thick strips.
In a bowl, combine marinade ingredients. Add the meat into the marinade and refrigerate overnight.
Preheat smoker to 180°F.
Take the meat out of the marinade and pat dry with paper towels.
Place beef strips on a grill pan and smoke for 4-5 hours.