Traeger Kitchen


Coffee Break Smoked Beef Jerky

Prep Time

10 Minutes

Cook Time

5 Hours

Effort

Pellets

Hickory

Forget ordinary store-bought jerky and Traeger extraordinary high protein snacks packed with hardwood smoke. Wood-fired Traeger coffee jerky has unmatched flavor, so grab a handful and don't leave us behind.

Ingredients

Units of Measurement:

main
  • 1 Cup brewed strong coffee or espresso, chilled

  • 1 Cup cola

  • 1/2 Cup soy sauce

  • 1/4 Cup Worcestershire sauce

  • 1/4 Cup brown sugar

  • 2 Tablespoon Morton Tender Quick Home Meat Cure

  • 1 1/2 Teaspoon freshly ground black pepper

  • 1 Tablespoon hot sauce

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

Steps

  • 1

    Plan ahead! This recipe requires marinating time overnight.
  • 2

    In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper and hot sauce.
    Ingredients
    • 1 Cup brewed strong coffee or espresso, chilled

    • 1 Cup cola

    • 1/2 Cup soy sauce

    • 1/4 Cup Worcestershire sauce

    • 1/4 Cup brown sugar

    • 2 Tablespoon Morton Tender Quick Home Meat Cure

    • 1 1/2 Teaspoon freshly ground black pepper

    • 1 Tablespoon hot sauce

  • 3

    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.
    Ingredients
    • 2 Pound trimmed beef top or bottom round, sirloin tip or flank steak

  • 4

    Put the beef slices in a large resealable bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.
  • 5

    Seal the bag and refrigerate for several hours, or overnight.
  • 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.
  • 8

    Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.
  • 9

    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
  • 10

    Transfer to a resealable bag while the jerky's still warm. Let the jerky rest for an hour at room temperature.
  • 11

    Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!

Cooking Notes

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