Étapes

• Step 1

  In a mixing bowl, combine soy sauce, mirin, sugar, ginger, garlic, onion powder and black pepper.

  Ingrédients

  • 1/2 Cup sauce soya

  • 1/4 Cup mirin or sweet cooking wine

  • 2 Tablespoon sucre

  • 3  coins fresh ginger, each ¼ inch thick

  • 1 Clove garlic, crushed

  • 1/2 Teaspoon poudre d’oignon

  • 1/2 Teaspoon poivre noir

• Step 2

  With a sharp knife, slice the beef into 1/4 inch thick slices with the grain. This is much easier to do if the meat is partially frozen. Trim off any fat or connective tissue.

  Ingrédients

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

• Step 3

  Put the beef slices in a large resealable plastic bag and pour the marinade over the beef. Massage the bag so all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight.

• Step 4

  When ready to cook, set Traeger temperature to 180°F and preheat, lid closed 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove the beef from the marinade and discard the marinade.

• Step 6

  Dry the beef slices between paper towels and arrange the meat in a single layer on the grill grate.

• Step 7

  Smoke on the Traeger for 4 to 5 hours or until the jerky is dry but still pliant when bent.

  04:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 8

  Immediately transfer the jerky to a resealable plastic bag and let it rest for an hour at room temperature.

• Step 9

  Squeeze the air out of the bag and keep the jerky in the refrigerator. Enjoy!