7 step Traeger Beef Jerky

Making Beef Jerky is easy and quick and not too expensive on the Traeger.  

Get these ingredients:
1 12 oz beer dark.  I used Negra Modelo
1 cup soy sauce
1/4 cup worcestershire sauce
3 TBSP Brown Sugar
1 TBSP Morton Tender quick Curing Salt (this is optional)
1/2 TSP Garlic Salt
3-4 TBSP Ground pepper
1 TBSP of Tony's (Tony Chachere's Original Creole )
2 LBS Top round beef  (pre cut if possible ~1/4 inch thick)

Step 1.  Mix the non meat (& only 1 TBSP of pepper) ingredients together well, into a marinade.   Note that the ingredients call for 1 - 12 oz beer, but you could drink another while doing step 1 & 2.
Step 2. Put the mix in a zip lock with the meat for 24 hours in the fridge. 
Step 3. Start the Traeger on Smoke. (takes a couple of minutes for smoke).  I used Hickory wood.
Step 4. While waiting for smoke, lay the meat out on paper towels and pour out the marinade. Apply pepper to the meat generously on both sides.
Step 5. Put the meat flat on the grill and spread evenly.


Step 6. Leave the meat on for  3 hours (perhaps more time depending upon thickness of the meat.).  I turn it and move stuff around each hour when I check on it. *If you have varying size and thickness, in the last 30 minutes to 1 hour check the smaller pieces to make sure they aren't burning. This is also when you can apply whatever amount of pepper you desire for peppered jerky.  
Step 7. When it is done, cut it against the grain & store in the fridge in a zip lock.  It tastes better when it is cooled.

Finished product looks something like this. 

Even though it should last a couple of weeks, this will disappear long before it would expire.