Step

• Step 1

  In a blender or small food processor, combine the jalapeños, lime juice, soy sauce, curing salt and brown sugar and process until the jalapeño is finely chopped. Set aside.

  Ingredients

  • 2  jalapeños, stemmed and seeded (or leave seeds in for a hotter jerky)

  • 1/4 Cup lime juice

  • 1/4 Cup soy sauce

  • 1 Tablespoon Morton Tender Quick Home Meat Cure

  • 4 Tablespoon brown sugar

  • 1 Cup Mexican beer

• Step 2

  With a sharp knife, trim any fat or connective tissue from the meat. Slice the beef into 1/4 inch thick slices against the grain. (This is easier if the meat is partially frozen.)

  Ingredients

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

• Step 3

  Place the beef slices in a large resealable bag. Transfer jalapeño mixture to the resealable bag and top with beer. Massage the bag so that all the slices get coated with the marinade. Seal and refrigerate for several hours, or overnight.

• Step 4

  When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  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.

  180 ˚F / 82 ˚C

• Step 6

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

  04:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  Transfer to a cooling rack and rest for an hour at room temperature.

• Step 8

  Store in a resealable bag. Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks in the fridge.

  Super Smoke