Traeger Smoked Jerky | Traeger Select Elite | Smoked Jerky Recipes Traeger
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- Опубликовано: 10 сен 2024
- Beef Jerky is a great snack, and using a pellet grill makes it easier than ever to make your own Traeger Smoked Jerky.
The process is simple. You'll first want a very lean cut of beef. Eye of Round is what I always go with, and it works perfectly. Make sure you trim off as much of the outer fat as you can, along with any silver skin. Fat in jerky can go rancid if left for too long after cooking.
I don't have any set recipe, and always experiment. So go ahead and use whatever you feel like! Make sure you let it marinade overnight to really set the flavour.
Once it's ready, I set my Traeger Select Elite to smoke setting. It usually runs at about 160-170 on that, which is perfect for making jerky.
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Good walkthrough. The Treager made it pretty dang easy. Looked great.
Yeah, jerky making has never been easier. I got a jerky gun for Christmas and will be doing a video on that soon too.
Smoke is what my beef jerky was missing. Now way better then store bought.
I can't remember the last time I bought store bought jerky.
Amazing recipe! Thanks for the advices and the information you gave us :)
Happy new year!
Glad you've found my videos helpful! Thanks for all your support, and happy new year to you as well.
Grey County Grillin' thanks mate :) I wish you a big success with n RUclips! Continue with the great content and soon you will be successful! To be consistent is the key :)
Consistency has been a big issue for me the last few months. Hoping to get back on track this year.
Grey County Grillin' Hope it too bro :) you can be super successful on RUclips! Keep the good work up!
That's some beauty jerky!
Thanks! Love making jerky!
Great looking jerky!
Thanks! It turned out pretty awesome!
So around 5 hours be enough?
What wood flavor did you use?
I believe it was hickory. To be honest, I don't taste much difference in the different pellets.
How do you know when its done? What are the telltale signs?
The best way is to bend a piece. If it starts to crack a bit, that's a good sign it's done.
That jerky looks sooo good. Been brining meat and gonna start up the Traeger now and try out this recipe. Thanks for the video.
No problem! Let me know how your's turns out. Thanks for watching!
I used Worcester and Soy which made mine a little too salty(and I love salty). I'm pretty sure my blood pressure was raised a little from it😏. I'm gonna rinse the meat next time. But I got it down and now I'm never buying beef jerky again...👍🏿✌🏿😁 Thanks man!
You're welcome! If I'm using full salt soy sauce, them I cut the salt that I'm adding way down.
Oh, this battle ain't over for sure. I'm gonna perfect jerky after seeing how easy it is. Gonna have a a recipe that our kids will talk about with their kids.😏😁👊🏿
That's the way to do it! Jerky is a lot of trial and error, but once you get it right, it's so much better than anything store bought. And much cheaper!
So around 5 hours is enough
Should be. It all depends on your preference.
What is PROG ?
I'm lost...what is the context of PROG?
I think the question is about the cure
Ahhhh, gotcha. Prague Powder is a curing salt. It helps with the shelf life of the jerky. It's really not needed, bit I use it anyway.
My smoker only goes as low as 180.
Then set it to that. What else can you do? Maybe add a tray of ice as a heat sink?
I like the process, but why in God's name would you use eye of round? London Broil or flank steak would be a zillion times better. My work boots would be better than eye of round for jerky.
Eye of round is one of the best cuts for jerky. It's lean and is relatively easy to obtain. London broil is not a cut of beef. And flank steak is much more expensive than eye of round.
You need a right hand
As in, a good helper? Or a literal right hand?