- 1 cup brewed strong coffee or espresso, cold
- 1 cup cola
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1 tablespoons Morton Tender Quick® curing salt (optional)
- 1-1/2 teaspoons freshly ground black pepper
- 1 tablespoon hot sauce
- 2 pounds trimmed beef top or bottom round, sirloin tip, or flank steak
1. In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper, and hot sauce.
2. With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue. Put the beef slices in a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
4. Remove the beef from the marinade and discard the marinade. Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. Transfer to a resealable plastic bag while the jerky's still warm. Let the jerky rest for an hour at room temperature. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks.