Home-smoked Beef Jerky

I love beef jerky so much! And on Saturday I got to smoke some of my own on my amazing Traeger Texas Elite 34 pellet grill. I used sirloin steak sliced across the grain to 1/4″ thickness. Two-thirds of the batch had nothing but sea salt and cracked black pepper. The other third sat in a homemade teriyaki marinade overnight. I used mesquite and set the Traeger to the lowest temp setting – “Smoke”. It took five hours for the salt-n-pepper to get to just the right consistency. Due to the significant moisture in the teriyaki, it took another two hours to finish. They sure turned out delicious – much better than any store-bought jerky for certain. Oh, and I love my Traeger Smoke Shelf – there is so much more smoking space now.

 

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