Traeger Beef Jerky Easy Economical Delicious Smoked Jerky Recipes
DAD'S JERKY MARINADE
My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.
Provided by Navy_Mommy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
- To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g
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- Meanwhile, in a medium bowl, combine the soy sauce, Worcestershire, and teriyaki sauce. Add the corn syrup, garlic powder, onion powder, sesame seeds, brown sugar, and cayenne pepper and stir well.
- Slice the beef thinly (about ¼ inch thick) across the grain for super tender results. (Or, slice with the grain for extra-long slices with a steak-like chew.)
- When ready to cook, preheat the Traeger with the lid closed to 175°F (or 180°F if that’s the lowest your grill goes). If available, use Super Smoke. 175 ˚F / 79 ˚C.
- Place a wire rack on a large, rimmed baking sheet. Remove the meat from the marinade and, leaving space between each slice of meat, lay the slices on the rack.
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