How To Make Beef Jerky On A Traeger: The Ultimate Guide!

Indulge in the savory delights of homemade beef jerky, crafted to perfection on your trusty Traeger grill. This comprehensive guide will lead you through every step of the process, ensuring you savor every bite of this delectable treat.

1. Selecting the Perfect Beef

The foundation of great beef jerky lies in choosing high-quality beef. Look for lean cuts with minimal marbling, such as flank steak, top round, or eye of round. These cuts will produce a chewy yet tender jerky that’s bursting with flavor.

2. Trimming and Slicing

Trim any excess fat from the beef and slice it into thin strips, approximately 1/4 inch thick. The thickness will determine the chewiness of your jerky, so adjust it to your preference.

3. Creating the Marinade

The marinade is the key to infusing your jerky with a symphony of flavors. In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, and any other desired spices.

4. Marinating the Beef

Submerge the beef strips in the marinade, ensuring they are fully coated. Refrigerate for at least 4 hours, or overnight for maximum flavor absorption.

5. Preparing the Traeger

Preheat your Traeger grill to 165°F (74°C) on the smoke setting. Use a blend of hardwoods, such as hickory or mesquite, for a rich and smoky flavor.

6. Smoking the Jerky

Arrange the marinated beef strips on the grill grates, leaving some space between them for airflow. Smoke for 4-6 hours, or until the jerky reaches your desired consistency. You can check the doneness by bending a piece; it should snap cleanly without breaking.

7. Finishing and Storing

Remove the jerky from the grill and let it cool for a few minutes. You can store it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Tips for Perfect Beef Jerky Traeger

• Use a meat slicer: This will ensure uniform slices for even cooking.
• Experiment with marinades: Try different combinations of spices and sauces to create unique flavor profiles.
• Don’t overcook: Jerky that’s cooked too long will be tough and chewy.
• Test the doneness: Before removing the jerky from the grill, test a piece to ensure it’s not too moist or too dry.
• Slice against the grain: This will make the jerky more tender.

Variations and Additions

• Spicy beef jerky: Add chili powder, cayenne pepper, or hot sauce to the marinade.
• Sweet beef jerky: Add honey, maple syrup, or brown sugar to the marinade.
• Teriyaki beef jerky: Use teriyaki sauce as the base of the marinade.
• Add-ins: Incorporate ingredients such as dried fruit, nuts, or crushed red peppers into the marinade for extra flavor and texture.

Troubleshooting Common Issues

• Jerky is too tough: Cook it for a shorter time or slice it thinner.
• Jerky is too dry: Add more liquid to the marinade or cook it at a lower temperature.
• Jerky is too moist: Cook it for a longer time or slice it thicker.
• Jerky has a bitter taste: Reduce the amount of liquid smoke or use a different type of wood.

The Bottom Line

Mastering the art of making beef jerky traeger is a rewarding culinary adventure that will tantalize your taste buds and impress your friends and family. By following these steps and experimenting with different flavors, you can create mouthwatering jerky that will satisfy your cravings for a savory, protein-packed snack.

Frequently Asked Questions

Q: What is the best type of wood to use for smoking beef jerky on a Traeger?
A: Hickory, mesquite, and applewood are all excellent choices.

Q: How long should I marinate the beef before smoking?
A: At least 4 hours, but overnight is ideal.

Q: What is the ideal internal temperature for finished beef jerky?
A: 155°F (68°C) to 165°F (74°C).