Smoked Paleo Beef Jerkey

Ingredients

Units of Measurement:

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Steps

• 1

  In a mixing bowl, combine coconut aminos, fish sauce, garlic powder, onion powder, cayenne pepper and black pepper. Stir to combine.

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  Ingredients

  • 3/4 Cup coconut aminos

  • 1/2 Tablespoon fish sauce

  • 1 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon cayenne pepper

• 2

  Trim all connective tissue and excess fat from meat.

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  Ingredients

  • 2 1/2 Pound flank steak

• 3

  With a sharp knife, slice meat into 1/4 inch thick slices against the grain.

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• 4

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

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• 5

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

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• 6

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

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• 7

  Remove the beef from the marinade and discard the marinade.

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• 8

  Arrange the meat in a single layer directly on the grill grate.

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• 9

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

  

  Grill: 165 ˚F

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• 10

  Transfer to cooling rack and allow to cool for 1 hour.

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• 11

  Seal leftover jerky in a resealable bag and store in fridge. Enjoy!

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