Traeger Kitchen


Chimayo Beef Jerky

Prep Time

10 Minutes

Cook Time

4 Hours

Effort

Pellets

Cherry

Hit this snack anytime, any place. The kick of heat will keep you reaching for more.

Ingredients

Units of Measurement:

main
  • 5 Medium limes

  • 1 Whole chipotle peppers in adobo, plus 2 teaspoons sauce from can

  • 2 Clove garlic, peeled and coarsely chopped

  • 1 Bottle (12 oz) Mexican beer, such as Corona

  • 1/3 Cup soy sauce or Bragg Liquid Aminos

  • 1/4 Cup Worcestershire sauce

  • 2 Tablespoon Morton Tender Quick Home Meat Cure or 1/2 teaspoon pink curing salt (optional)

  • 1 1/2 Teaspoon ground cumin

  • 1 Teaspoon freshly ground black pepper

  • 2 Pound beef top or bottom round, sirloin tip, flank steak or wild game, trimmed

Steps

  • 1

    Halve and juice the limes, saving 4 juiced halves for the marinade. You should have about 1/2 cup of juice.
    Ingredients
    • 5 Medium limes

  • 2

    In a blender or mini food processor, combine the lime juice, chipotle pepper, adobo sauce and garlic. Puree.
    Ingredients
    • 1 Whole chipotle peppers in adobo, plus 2 teaspoons sauce from can

    • 2 Clove garlic, peeled and coarsely chopped

  • 3

    Pour into a large mixing bowl and slowly add the beer. Stir in the soy sauce, Worcestershire, Morton Tender Quick, if using, as well as the cumin and pepper. Stir until the curing salt dissolves. Add the reserved lime rinds.
    Ingredients
    • 1 Bottle (12 oz) Mexican beer, such as Corona

    • 1/3 Cup soy sauce or Bragg Liquid Aminos

    • 1/4 Cup Worcestershire sauce

    • 2 Tablespoon Morton Tender Quick Home Meat Cure or 1/2 teaspoon pink curing salt (optional)

    • 1 1/2 Teaspoon ground cumin

    • 1 Teaspoon freshly ground black pepper

  • 4

    With a sharp knife, slice the beef into 1/4 inch thick slices against the grain, and then into strips about 1 inch wide. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.
    Ingredients
    • 2 Pound beef top or bottom round, sirloin tip, flank steak or wild game, trimmed

  • 5

    Put the beef in the mixing bowl and agitate gently to coat each piece of meat with the marinade. (Alternatively, put the meat and marinade in a large resealable bag.) Cover and refrigerate for 8 hours.
  • 6

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
    Grill165 ˚F
  • 7

    Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate.
  • 8

    Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
    Grill165 ˚F
  • 9

    Transfer to a resealable bag while the jerky is 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. Enjoy!

Cooking Notes

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