Preparation Time: 10 Minutes
Cooking Time: 5 Hour
Total Time: 5 Hour 10 Minutes
Servings: 6
This smoked Jerky in an Electric Smoker is a simple method with few ingredients that can be used to make jerky out of nearly any meat. Hikers, campers, and travelers will love this ready-to-eat, protein-packed snack. It requires no extra preparation and maybe kept without refrigeration for months.
Beef Jerky Make For Necessary Ingredient:
- 1 cup brewed strong coffee
- 1 cup cola
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tbs Morton Tender Quick Home Meat Cure
- 1 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon hot sauce
- 2 Pound trimmed beef top or bottom round, sirloin tip
Instruction For Beef Jerky:
- Plan ahead! This recipe requires marinating time overnight.
- In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt, pepper, and hot sauce.
- Cut the meat into 1/inch thick slices against the grain using a sharp knife. It’s important to get rid of any extra fat or connective tissue.
- Fill a large resealable bag halfway with meat pieces. Pour the marinade over the beef and massage the bag to ensure that all of the pieces are covered with the marinade.
- Refrigerate for several hours or overnight after sealing the bag.
- Set the Traeger to 165 degrees F and warm for 15 minutes with the lid closed when ready to cook.
- Remove the beef from the marinade and discard the marinade.
- Between paper towels, dry the meat pieces. Arrange the meat on the grill grate in a single layer.
- Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and pliable when bent in half.
- While the jerky is still warm, transfer it to a resealable bag. Allow the jerky to rest at room temperature for an hour.
- Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!
