By Traeger Kitchen
Awaken your flavor palate with this spicy, yet sweet, and zestful beef jerky. Take some with you for a high protein snack on your next adventure.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.Pound | Beef, Rump |
2 Large | garlic clove |
1 Stalk | Lemongrass, fresh |
1 1/2 | fresh ginger |
1/2 Cup | soy sauce |
3 Tablespoon | water |
3 Tablespoon | sugar |
2 Tablespoon | fish sauce |
2 Teaspoon | crushed red pepper |
1/2 Teaspoon | pink curing salt |
1
Remove any visible fat from the meat and slice into thin strips against the grain with a sharp chef's knife. (This is easier if the meat is partially frozen.) Transfer to a large sturdy resealable plastic bag.
2
Make the marinade: In a blender jar or food processor bowl, combine the garlic, lemon grass, ginger, soy sauce, water, sugar, fish sauce, chili flakes, and pink curing salt, if using. Pulse until relatively smooth.
3
Pour over the meat and massage the bag so the meat strips are evenly coated with the marinade. Refrigerate for at least 8 hours, or overnight. Turn the bag once or twice to redistribute the juices.
4
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
00:15
5
Drain the meat (discard the marinade) and pat dry with paper towels. Arrange the meat strips directly on the grill grate perpendicular to the bars in a single layer. If you like your jerky spicy, feel free to lightly sprinkle additional hot red chili flakes on the meat.
6
Smoke the jerky, turning once, until the jerky is dry, but still pliant, 4 to 6 hours. Let cool completely, then transfer to a clean resealable plastic bag. Store in the refrigerator for the longest shelf life. The jerky can also be frozen. Enjoy!
180 ˚F / 82 ˚C
06:00
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