If you love the "Sweet & Hot" jerky (my personal fav) then get your pen poised and ready cause you're gonna fall in love with this recipe. Truth is, you can't really compare store-bought to homemade. It has all of the perfect flavor notes to tantalize your taste buds with that intoxicating fresh smoke. This is just one of the many recipes that makes our Traeger's Jerky Cookbook a vital Traeger staple.
SPICY CHILI BEEF JERKY
PREP TIME: 10 minutes plus marinate overnight
COOK TIME: 4 to 5 hours
RECOMMENDED PELLETS: Mesquite or Oak
SERVES: 8 to 10 as snacks
1 cup Traeger Chili Sauce or your favorite chili sauce
1/3 cup beer or water
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon minced pickled jalapeño peppers (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak, or wild game
In a mixing bowl, combine the Traeger Chili Sauce, beer, soy sauce, Worcestershire sauce, curing salt (if using), and jalapeño peppers (if using, which you really should).
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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry the beef slices between paper towels. (Make sure you thoroughly dry the slices of beef. Any marinade left on the surface of the beef slices will burn.) 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 and taste just as tasty as the day you smoked it.