Big Poppa Smokers Presents


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Beef Jerky

Cooking Grill: Traeger
Pit Temperature: 160 -- smoke
Desired Internal Temperature: done
Cooking Time: 3 1/2 hours
Pallets Used: Pellets
OK, saw Jromano & BP`s post of jerky & had to try it. We have a couple of good commercial jerky makers in town, so the bar was set pretty high. End result is, I don`t know if I`ll buy their product anymore. This stuff is so good it was hard to stop eating it. Even my wife (who reluctantly give compliments) said it`s the best jerky she`s ever had. Very tender & fresh. Slice flank steak into strips the diameter of your middle finger. Tumbled in the vacuum tumbler for 20 minutes in a mixture of: 3/4 cup red wine 1/4 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 TBSP sea salt 2 TBSP black pepper 1 1/2 TBSP lemon pepper 6-8 cloves crushed garlic Put on the smoker at 160 degrees for about 2 hours. Flip & rotate pieces that might be more cooked to cooler spots. Smoke for another hour to 1 1/2 hour. Some pieces will come off earlier than others. I pulled a couple of the smaller pieces off at the 2 hour mark for testing & they were cooked enough. Try it. It`s really easy & good.

Posted on: 2016-03-11 23:09:23 Forum URL:: NO URL