Homemade Beef Jerky on a Traeger Pellet Grill

homemade beef jerky

I seriously just had to write about this. Ever since I bought my Traeger I’ve been experimenting with beef jerky. Let’s face it, that’s really the main reason I picked it up in the first place. Homemade beef jerky is so delicious, able to be customized, and much healthier than the store bought versions. Here’s how I make it:

The whole process is actually quite simple. The hardest part is waiting for it to be done so you can chow down!

I start my homemade beef jerky at the store. Picking the right meet is essential. I typically go for some top round cut thin at around 1/4 inch thickness. I’ll buy around 1-2 pounds at a time.

Once I get home the magic happens. I grab some liquid aminos and Worcestershire sauce as a base. I’ll put about a half a cup of each into a bag and add 1-2 cups of water. After cutting the meat into 1″ wide strips I add them to the bag one by one.

Once they’ve sat in the fridge for several hours, or better yet over night, you can start cooking. I set the Traeger to smoke, and when it’s ready I set the strips on one by one. Every hour or so I’ll check on it to make sure they’re not overdone. Typically I’ll see it range from 3-5 hours depending on the quantity and thickness.

Seriously though, homemade beef jerky is the best discovery I’ve ever made. If you want to see the whole process don’t forget to watch the YouTube Video.

Comment below with flavors you’d like to see made into beef jerky and I’ll start experimenting. Thanks for reading!

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