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2. barbecues and grilling

Traeger Pellet Grills, LLC
9445 SW Ridder Rd
Wilsonville, OR 97070
1-800-872-3437
www.TraegerGrills.com
Copyright © 2011, Traeger Pellet Grills. All rights
reserved. Reproduction in whole or in part without written permission is prhibited.
TABLE OF CONTENTS
i - A Quick History of Jerky
Getting Started
ii - Selecting Meat, Poultry, and Fish for Jerky Making
iii - A Word About Safety
Adding Flavor: You Have Options
A Guide to Commercial Curing Agents
iv - Additional Tips for Successfuly Jerky Making
1 - Basic Beef Jerky
Pantry Jerky #1
9 - Spicy Chili-Lime Jerky
2 - Pantry Jerky #2
Brined Beef Jerky
10 - Pac-Rim Beef Jerky
3 - Homemade Teriyaki Jerky
4 - Spicy Chili Beef Jerky
5 - Peppered Jerky
Boy Scout Jerky
Steak Jerky
6 - Rumrunner’s Jerky
Cowboy Jerky
7 - Traeger Carne Asada Jerky
8 - Maryland “Crabby” Jerky
17 - Taco Jerky
19 - Big Batch Venison Jerky
Easy Italian Dressing Jerky
Chili Ground Beef Jerky
Bison Jerky
Grilled Ground Pork Jerky (Bak Kua)
21 - Chicken Jerky
TRAEGER GRILLS
“Bragging Rights” Jerky
Thai-Style Jerky
18 - Sweet & Savory Jerky
20 - Ham Jerky
Coffee Break Jerky
Chili Chicken Jerky
Bloody Mary Jerky
Jalapeno Jerky
11 - Singapore Beef Jerky
Maple Leaf Jerky
12 - Bayou Jerky
Black Forest Jerky
13 - Pizza Jerky
Steve’s Brined Jerky
14 - BBQ Jerky
Island Jerky
15 - Lower Sodium Jerky
16 - Bourbon Jerky
Beef Burgundy Jerky
Apple Cider Jerky
22 - Hellfire Chicken Jerky
Chili-Orange Turkey Jerky
23 - Feelin’ The Heat Turkey Jerky
Holiday Turkey Jerky
24 - Salmon Jerky (Indian Candy)
Fish Jerky
25 - Teriyaki Tuna Jerky
Wasabi Tuna
26 - Halibut “Adobo” Jerky
Tofu Jerky
JERKY COOKBOOK
A QUICK HISTORY OF JERKY
GETTING STARTED
For thousands of years, mankind has sought to preserve fresh meat
and fish by salting it, drying it, or smoking it. It’s likely that our
clever ancestor, Homo erectus, learned to dry meat by smoking it or
caching it in windy areas after successful hunts.
This book was written primarily for owners of Traeger Pellet Grills.
If you don’t yet own one—and we hope you will one day as they are
absolutely life-changing—you can adapt any of the recipes in this
book to your home oven (set it at its lowest temperature setting
and prop the door open with the handle of a wooden spoon) or a
countertop dehydrator. Because your jerky won’t be bathed in a
Traeger’s fragrant wood smoke as it dries, you might want to add a
small amount of liquid smoke to the recipe. Liquid smoke is potenttasting stuff, so err on the side of caution. Start with only a few
drops in your marinade or brine. You can always add more if you
want a more pronounced smoke flavor.
Techniques appear to have sprung up simultaneously in many parts
of the world: Ancient Egyptians dried fish, game, and salted birds in
the sun. Anthropologists say native populations of both North and
South America developed rudimentary jerky-making methods and
recipes as early as the 1500s. They then shared their knowledge with
Europeans arriving in the New World who were quick to understand
the many benefits of smoke-dried meat. (The word “jerky” is actually
an etymological derivative of the Quechan Inca tribe’s term for dried
meat, “charqui”.)
And now, Traeger owners, let’s begin.
By definition, jerky is (usually raw) meat, poultry, or fish that
has been slowly dried over relatively low heat, preferably in the
presence of wood smoke. (Traeger Grills use 100 percent natural
hardwood pellets, all milled in the U.S., that come in eight foodenhancing flavors. You will notice each recipe is accompanied by
pellet recommendations. But feel free to substitute other flavors of
pellets if necessary.)
Today, jerky is a justifiably popular snack among outdoorsmen,
athletes, and travelers—in short, any meat eater who is in need of a
quick energy boost and has decent teeth. In the U.S., we consume
over 2,000,000 pounds annually. Many people are discovering how
easy and relatively inexpensive it is to make their own. But jerky
is also sold by high-end food retailers, supermarkets, convenience
stores, online companies—and scarily—even gas stations.
Homemade jerky is not only ridiculously easy to make, but it
is relatively economical and contains none of the multi-syllabic
preservatives that give highly processed commercial jerky its
plastic-like texture. You can also tailor the flavors to fit your taste
or that of your family. Not only can you make flavors not typically
offered by commercial jerky manufacturers, but you can make
yours’ less salty, more spicy, etc.
Nutritionally speaking, a 1-ounce serving of plain beef jerky has only
73 calories, 12 grams of protein, and 3 grams of fat. Of course, as
any jerky aficionado knows, it’s nearly impossible to eat just one
piece.
TRAEGER GRILLS
i
Speaking of preservatives, most of the recipes in this book do
contain one of two types of curing salts widely sold in the U.S., but
more difficult to find in Canada: They are Morton Tender Quick®
and Prague powder, also known as “pink salt”. (See more about
them below.) Their use is optional, but they do give jerky better
color and texture, and because they inhibit bacterial growth, they
extend its shelf life as well. Again, their use is optional.
JERKY COOKBOOK
SELECTING MEAT, POULTRY, AND FISH
FOR JERKY MAKING
ADDING FLAVOR: YOU HAVE OPTIONS
Below are a number of ways to add flavor to your jerky:
In general, use lean cuts with very little intramuscular fat or
connective tissue. Lean ground meats are also an option, as are
soy-based proteins like tofu.
Wet brine – At its simplest, a brine is nothing more than heavily
salted water, usually 1/3 cup of salt per quart of water. Sugar,
fruit juice, or spices and aromatics are sometimes added for more
complex flavors. The meat, fish, or poultry typically soaks in this
mixture anywhere from 30 minutes (fish) to overnight (beef). Wet
brines also enhance tenderness. It is drained off and discarded
before the proteins are smoked and dried.
Beef jerky is far and away the most popular type of jerky in this
country, of course, but you can turn many other wild and domestic
meats into jerky (lamb and goat, for example) including some that
are quite exotic. If you are a hunter, know that most big and small
game species make excellent jerky: venison, moose, mule deer,
antelope, elk, rabbit, bison, kangaroo, and even ostrich and emu
are possibilities, to name a few. Online, you can easily find ranches
that farm these animals for market.
Dry brine – Also known as a dry cure, this type of brine contains
salt and spices and imparts flavor while drawing excess moisture
out of meat, poultry, or fish. Usually, the proteins are rinsed in
cold water before drying to remove the excess salt.
For safety reasons, pork is not often used to make jerky.
Marinade – Most of the recipes in this book rely on thin
marinades to add flavor, which may contain liquids as well as
aromatics like onion or garlic. The proteins are generally drained
and dried on paper towels before going on the Traeger and the
marinade is discarded.
Poultry, including chicken, turkey, duck, goose, and pheasant also
make good jerky. Turkey is very common. Typically, it is the breast
or breast “tender” that is used because it is lean and has very little
connective tissue.
Paste – This can be a combination of sweet or savory ingredients
with a minimum of moisture. They are usually spread evenly over
the strips of meat, poultry, or fish, and are sometimes dried with
the paste if the coating is not too thick.
If making fish jerky, select species that are lean and non-oily. One
exception is salmon. While it is considered a fattier fish, salmon
makes wonderful jerky. (See a recipe for maple-flavored “Indian
Candy” on page TK.) If in doubt, consult your fish monger. If you’re
not catching it yourself, always buy the freshest fish you can find.
Look for pink gills, bright eyes, and shiny (not slimy) skin. If buying
fillets, make sure they pass the “sniff” test: if they’re the least bit
fishy-smelling, pass them up.
Dry rub – A dry rub is simply a mixture of salt and/or sugar as
well as spices and can be sprinkled on the meat, poultry, or fish
before drying.
Smoke – Wood smoke is a flavor in and of itself, as pit masters
will tell you. It can be used to enhance the flavor of foods. Again,
we have provided wood pellet flavor recommendations for each
recipe. But feel free to experiment.
TRAEGER GRILLS
ii
JERKY COOKBOOK
A WORD ABOUT SAFETY
A GUIDE TO COMMERCIAL
CURING AGENTS
Oftentimes, homemade jerky is not cooked sufficiently to eliminate
pathogens like salmonella, E. coli, or trichinosis. (The former is
especially prevalent in poultry.) But because a Traeger Pellet Grill
actually cooks the food while drying it—even on Smoke, it routinely
reaches temperatures over 165 degrees F—jerky made this way is
safer than jerky made in countertop dehydrators or slow ovens.
Perhaps you have noticed, if you’ve purchased commercially-made
jerky, that it had an almost translucent appearance and moister
chew. This is attributable to the use of commercial curing agents—
the same curing agents that are used in meats like corned beef,
sausage, or hot dogs to preserve color and prevent the growth of
pathogens.
Always keep your workspace scrupulously clean, wash your hands
before working with food, and keep food in the “danger zone”—40
degrees F to 140 degrees F—for the shortest time possible.
Promptly refrigerate all food, and keep it refrigerated until you are
ready to dry it.
Generally, the curing agents available to home cooks come in
three types:
Prague Powder #1 – A cure containing 93.75 percent salt and
6.25 per cent sodium nitrite as well as a pink coloring agent added
to distinguish it from other culinary salts. It is also known as “pink
salt”. It is used for meats that are smoked and/or dried. It is used
in very small amounts: 1 teaspoon per 5 pounds of meat.
Prague Powder #2 – A cure similar to #1 above, but that
includes sodium nitrate as well. Also called Insta Cure™. It is used
for meats that will be air-dried for a long time, such as salami,
country hams, prosciutto, etc. It is not typically used for jerkymaking.
Morton Tender Quick® – As its name implies, a “quick” cure
containing salt, sugar, sodium nitrite, and sodium nitrate that
is ideal for small pieces of meat. The company recommends 1
tablespoon of cure per pound of meat, but in jerky-making, half
that (1 tablespoon per 2 pounds of meat) positively affects the
meat’s texture without making it unbearably salty.
TRAEGER GRILLS
iii
JERKY COOKBOOK
ADDITIONAL TIPS FOR SUCCESSFUL JERKY-MAKING
temperatures. (Consult your Traeger digital controller manual for
more information, or contact Traeger’s Service Department at
1-800-872-3437 from 5 a.m. to 10 p.m. Pacific Time.)
Partially freeze raw meat or poultry for an hour or two before slicing
to minimize tearing.
The optimum thickness of meat is 1/4-inch to 3/8-inch. If you have
a good relationship with your butcher, it’s possible he or she will
slice the meat for you. Some supermarkets sell top round that has
already been thinly sliced.
To maintain food safety, poultry products must be heated to 165
degrees F. If your Traeger does not reach that temperature on the
Smoke setting, poach the poultry in water or broth before drying to
ensure it’s thoroughly cooked.
If you make a lot of jerky, consider investing in a countertop meat
slicer.
Marinate meat and poultry overnight for the best flavor and texture.
After draining the marinade off the meat, lay it in a single layer
between paper towels and go over it lightly with a rolling pin. This
removes excess moisture and cuts down on drying time.
It is recommended that you use non-oily species of fish when
making seafood jerky. (Salmon is an exception: It makes excellent
jerky, sometimes known as “Indian Candy.”)
Transfer the jerky to a resealable plastic bag while it is still warm.
Some moisture will form on the inside of the bag, which will be
reabsorbed by the meat as it rests. This step is optional, but
improves the texture of the finished product.
A pound of fresh meat will yield 6 to 8 ounces of finished jerky.
Always use very lean meat when making jerky, and trim out any fat
or connective tissue you see before drying the meat. (Fat will quickly
turn rancid and give the jerky an “off” taste.)
If you want to emphasize a particular flavor, you can sprinkle
drained jerky with spices or herbs before drying it. (For example,
you can season it with coarsely ground black pepper.)
Lean ground meat can also be used for jerky. Season the meat,
then roll it between sheets of waxed paper, parchment, or plastic
wrap into an even thickness. Partially freeze, then cut into strips.
Alternatively, you can use an extruder known as a “jerky shooter”.
Refrigerate or freeze finished jerky for the longest shelf life.
An assortment of homemade jerky makes a great gift.
Smoking shelves are available for the Traeger Lil’ Tex Elite and
Texas models and significantly expand your grilling space. (See your
local Traeger dealer or go to our website, www.traegergrills.com.)
If sodium is a concern, feel free to substitute LoSalt for the salt
called for in the following recipes. LoSalt contains 66 percent less
sodium than regular table salt.
Maintain the lowest temperature setting possible on your Traeger for
best results. If you own a 3-position controller, maintain the Smoke
setting throughout the drying period. If you own a digital controller,
you have the option of raising the P-setting to lower the smoking
TRAEGER GRILLS
iv
JERKY COOKBOOK
BASIC BEEF JERKY
PANTRY JERKY #1
Pellet Recommendation: Hickory, Oak, Pecan
Pellet Recommendation: Hickory, Oak, Alder
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1/2 cup soy sauce
1/2 cup beer, cola, or water
1/4 cup Worcestershire sauce
1 tablespoon Morton’s Tender Quick® or other curing salt (optional)
2 teaspoons Traeger Beef Shake, or your favorite beef rub
1 teaspoon freshly ground black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the soy sauce, water, Worcestershire
sauce, curing salt (if using) Traeger Beef Shake, and pepper and
whisk to mix.
In a mixing bowl, combine the soy sauce, coffee, water, vinegar,
Worcestershire sauce, brown sugar, curing salt (if using), black
pepper, and cayenne pepper and whisk to mix.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the soy sauce mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the soy sauce mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup soy sauce
1/2 cup cold brewed coffee
1/2 cup water
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 tablespoon Morton Tender Quick® curing salt (optional)
2 teaspoons coarse black pepper
1 teaspoon cayenne pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
1
JERKY COOKBOOK
PANTRY JERKY #2
BRINED BEEF JERKY
Pellet Recommendation: Hickory, Oak, Alder
Pellet Recommendation: Hickory, Oak
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1/2 cup ketchup (preferably Heinz)
1/3 cup red wine vinegar
1/4 cup water
1/4 cup brown sugar
1 tablespoon Morton Tender Quick® curing salt (optional)
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic salt
1 teaspoon dry mustard powder (preferably Colman’s)
1 teaspoon paprika
1 teaspoon freshly ground black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
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In a large mixing bowl, combine the Traeger rub, water, and brown
sugar. Stir in the onion.
With a sharp knife, slice the beef into 1/4-inch thick slices against the
grain. (This is easier if the meat is partially frozen.) Trim any fat or
connective tissue. Add the beef slices to the brine, cover with plastic
wrap, and refrigerate overnight.
In a mixing bowl, combine the ketchup, vinegar, water, brown sugar,
curing salt (if using), onion powder, garlic salt, mustard powder,
paprika, and black pepper and whisk to mix.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the soy sauce mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the brine and dry between paper towels.
Arrange the meat in a single layer directly on the grill grate. Smoke
for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat
pliant when you bend a piece. Transfer to a resealable plastic bag
while the jerky’s still warm. Let the jerky rest for an hour at room
temperature. Squeeze any air from the bag, and refrigerate the jerky.
It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry the
beef slices between paper towels. Arrange the meat in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1/2 cup of your favorite Traeger rub or shake, such as BBQ, Prime
Rib, Beef, etc.
1 quart water
1/4 cup brown sugar
1 onion, roughly chopped
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
2
JERKY COOKBOOK
HOMEMADE TERIYAKI JERKY
COFFEE BREAK JERKY
Pellet Recommendation: Apple, Cherry, Oak
Pellet Recommendation: Cherry, Oak, Pecan
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1/2 cup soy sauce
1/4 cup mirin or sweet cooking wine
2 tablespoons sugar
3 “coins” of fresh ginger (each about 1/4-inch thick), or 2
teaspoons of powdered ginger
1 garlic clove, crushed
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak
or wild game
In a mixing bowl, combine the soy sauce, mirin, sugar, ginger, garlic,
onion powder, and pepper.
In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire
sauce, brown sugar, curing salt, pepper, Traeger Beef Rub, and hot
sauce, if using.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup brewed strong coffee, cold
1 cup cola
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 tablespoons Morton Tender Quick® curing salt
1 tablespoon freshly ground black pepper
1 tablespoon hot sauce (optional)
2 teaspoons Traeger Beef Rub, or your favorite beef rub
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
3
JERKY COOKBOOK
SPICY CHILI BEEF JERKY
BOY SCOUT JERKY
Pellet Recommendation: Mesquite, Oak
Pellet Recommendation: Hickory
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1 cup Traeger Chili Sauce or your favorite chili sauce
1/3 cup beer or water
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon minced pickled jalapeño peppers (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the Traeger Chili Sauce, beer, soy sauce,
Worcestershire sauce, curing salt (if using), and jalapeño peppers (if
using).
In a mixing bowl, combine the soy sauce, Worcestershire sauce,
water, curing salt (if using), black pepper, garlic powder, and onion
powder.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup water
1 tablespoon Morton Tender Quick® curing salt (optional)
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
4
JERKY COOKBOOK
PEPPERED JERKY
STEAK JERKY
Pellet Recommendation: Hickory, Oak
Pellet Recommendation: Oak, Alder
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1 12-ounce can or bottle of dark beer
1 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons brown sugar
1 tablespoon Morton Tender Quick® curing salt (optional)
1/2 teaspoon garlic salt
3 to 4 tablespoons coarsely ground black pepper, divided use
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the cola, steak sauce, Worcestershire
sauce, Traeger Prime Rib Rub, and Prague Powder, if using.
In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce,
brown sugar,
Curing salt, garlic salt, and 2 tablespoons of black pepper.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade.
Dry the beef slices between paper towels. Sprinkle the beef slices
generously on both sides with the pepper. Arrange the meat in a
single layer directly on the grill grate. Smoke for 4 to 5 hours, or
until the jerky is dry but still chewy and somewhat pliant when you
bend a piece. Transfer to a resealable plastic bag while the jerky’s still
warm. Let the jerky rest for an hour at room temperature. Squeeze
any air from the bag, and refrigerate the jerky. It will keep for several
weeks.
TRAEGER GRILLS
1 cup cola
1/4 cup Kraft A.1.® Sauce
2 tablespoons Worcestershire sauce
About 1 tablespoon Traeger Prime Rib Rub
1/2 teaspoon Prague Powder (optional)
2 pounds trimmed lean steak or wild game
5
JERKY COOKBOOK
RUMRUNNER’S JERKY
COWBOY JERKY
Pellet Recommendation: Oak
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Pellet Recommendation: Oak
1 cup pineapple juice
1/4 cup rum (dark or light)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Traeger Sweet Rub
1 tablespoon Morton’s Tender Quick® curing salt (optional)
1/4 teaspoon ground allspice
1/2 small onion, chopped
1 clove garlic, minced
1 Scotch bonnet or habanero chile
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
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In a mixing bowl, combine the Worcestershire sauce, red wine
vinegar, garlic, curing salt (if using), oregano, parsley, and red pepper
flakes. Allow to sit for 30 minutes for the dried herbs to reconstitute.
Stir in the beef broth.
In a mixing bowl, combine the pineapple juice, rum, soy sauce, honey,
Traeger Sweet Rub, curing salt (if using), and allspice. Add the onion
and garlic. With the point of a knife, make two or three small slits in the
chile pepper. This will release enough heat to satisfy all but the most
intrepid chile lovers. Immerse the chile in the marinade.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
Slice the beef into 1/4-inch thick slices against the grain. This is easier
if the meat is partially frozen. Trim any fat or connective tissue. Put the
beef slices in a large resealable plastic bag. Pour the marinade mixture
over the beef, and massage the bag so that all the slices get coated
with the marinade. Seal the bag and refrigerate for several hours, or
overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
Remove the beef from the marinade and discard the marinade. Dry the
beef slices between paper towels. Arrange the meat in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let the
jerky rest for an hour at room temperature. Squeeze any air from the
bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon Morton Tender Quick® curing salt (optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon hot red pepper flakes, or more to taste
1 cup beef broth or bouillon
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
6
JERKY COOKBOOK
TRAEGER CARNE ASADA JERKY
“BRAGGING RIGHTS” JERKY
Pellet Recommendation: Oak, Alder
Pellet Recommendation: Oak, Alder, Pecan
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1 cup Traeger Carne Asada Marinade
1 tablespoon Morton Tender Quick® curing salt, or regular salt
2 cloves garlic, smashed
1/2 jalapeno pepper, sliced
1 teaspoon freshly ground black pepper
2 pounds flank steak or wild game
In a mixing bowl, combine the Traeger Carne Asada Marinade, the
curing salt, garlic, jalapeno, onion, and black pepper.
With a sharp knife, slice the flank steak into 1/4-inch thick slices
against the grain. (This is easier if the meat is partially frozen.) Trim
any fat or connective tissue. Put the beef slices in a large resealable
plastic bag. Pour the marinade mixture over the beef, and massage
the bag so that all the slices get coated with the marinade. Seal the
bag and refrigerate for several hours, or overnight.
1 cup soy sauce
1/2 cup water
2 tablespoons Bragg Liquid Aminos (see note below)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon-style mustard
1/2 teaspoon hot sauce, or more to taste
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon Prague powder (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the soy sauce, water, Bragg Liquid Aminos,
Worcestershire sauce, mustard, hot sauce, granulated garlic, onion
powder, and Prague powder (if using).
Slice the beef into 1/4-inch thick slices against the grain. (This is
easier if the meat is partially frozen.) Trim any fat or connective
tissue. Put the beef slices in a large resealable plastic bag. Pour the
marinade mixture over the beef, and massage the bag so that all the
slices get coated with the marinade. Seal the bag and refrigerate for
several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
Note: Bragg Liquid Aminos is a natural protein concentrate made
from soybeans. It is available at many supermarkets.
TRAEGER GRILLS
7
JERKY COOKBOOK
MARYLAND “CRABBY” JERKY
EASY ITALIAN DRESSING JERKY
Pellet Recommendation: Hickory, Oak, Pecan
Pellet Recommendation: Oak, Alder
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1 12-ounce bottle beer, preferably Maryland National Bohemian
Beer (“Natty Boh”)
2 tablespoons Old Bay Seasoning®
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon Worcestershire sauce
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the dressing and curing salt, if using.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
In a mixing bowl, combine the beer, Old Bay, curing salt (if using),
and Worcestershire sauce.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup of your favorite commercial Italian dressing
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
8
JERKY COOKBOOK
SPICY CHILI-LIME JERKY
BLOODY MARY JERKY
Pellet Recommendation: Mesquite
Pellet Recommendation: Oak, Alder, Pecan
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1 lime
1 cup tomato juice
1/2 cup beef broth or bouillon
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon pure chili powder, such as ancho
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
1 cup tomato juice
1/2 cup cheap vodka
1/4 cup Worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish, or more to taste
2 teaspoons Traeger Cajun Rub
2 teaspoons sugar
1 teaspoon hot sauce, or more to taste
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Prague Powder (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Wash the lime and cut in half. Juice each half. Put the juice in a
mixing bowl and reserve the lime halves. To the bowl, add the tomato
juice, beef broth, brown sugar, Worcestershire sauce, curing salt (if
using), chili powder, cumin, garlic powder, and onion powder. Add the
reserved lime halves.
In a mixing bowl, combine the tomato juice, vodka, Worcestershire
sauce, lemon juice, horseradish, Traeger Cajun Rub, sugar, hot sauce,
celery salt, pepper, and Prague Powder (if using).
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
9
JERKY COOKBOOK
PAC-RIM BEEF JERKY
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JALAPENO JERKY
Pellet Recommendation: Oak, Alder, Cherry
Pellet Recommendation: Mesquite
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1/2 cup soy sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons Traeger Mandarin Glaze Barbecue Sauce or 1
tablespoon honey
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 tablespoon sesame seeds
1-1/2 teaspoons Asian-style sesame oil
1 teaspoon hot Chinese mustard
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon Prague Powder (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the soy sauce, wine, Traeger Mandarin
Glaze Barbecue Sauce, ginger, garlic, sesame seeds, sesame oil, red
pepper flakes, 5-spice powder, and Prague Powder, if using.
Coarse salt (kosher or sea)
In a blender or small food processor, combine the jalapeño(s), lime
juice, soy sauce, and brown sugar and process until the jalapeño is
finely chopped. Pour into a mixing bowl, and stir in the beer.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
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1 – 2 jalapeños, stemmed and seeded (or leave the seeds in for a
hotter jerky)
1/4 cup lime juice
1/4 cup soy sauce
3 tablespoons brown sugar
1 cup Mexican beer
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
10
JERKY COOKBOOK
SINGAPORE BEEF JERKY
MAPLE LEAF JERKY
Pellet Recommendation: Oak, Alder
Pellet Recommendation: Alder
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1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
2 tablespoons Asian fish sauce
1 tablespoon rice wine vinegar or white vinegar
1 tablespoon ground coriander
2 teaspoons ground turmeric
1-1/2 teaspoons ground cumin
1-1/2 teaspoons freshly ground black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the soy sauce, water, brown sugar, fish
sauce, vinegar, coriander, cumin, and pepper.
In a mixing bowl, combine the soy sauce, Worcestershire sauce,
water, maple syrup, and curing salt (if using).
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Sprinkle the slices lightly with
the Traeger Saskatchewan Rub. Arrange the meat in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any
air from the bag, and refrigerate the jerky. It will keep for several
weeks.
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup water
1/4 cup maple syrup
1 tablespoon Morton Tender Quick® curing salt (optional)
Traeger Saskatchewan Rub
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
11
JERKY COOKBOOK
BAYOU JERKY
BLACK FOREST JERKY
Pellet Recommendation: Hickory, Oak
Pellet Recommendation: Hickory, Pecan
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1 cup tomato juice
1/2 cup beef bouillon
1/4 cup Louisiana-style hot sauce, or more to taste
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Traeger Cajun Rub, plus more for sprinkling
1 tablespoon Morton Tender Quick® curing salt (optional)
1 teaspoon filé powder
1 teaspoon celery salt
1 teaspoon onion powder
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the beer, Worcestershire sauce, juniper
berries, brown sugar, bay leaf, mustard, Traeger Prime Rib Rub, and
curing salt (if using).
In a mixing bowl, combine the tomato juice, beef bouillon, hot sauce,
Worcestershire sauce, Traeger Cajun Rub, curing salt (if using), file
powder, celery salt, and onion powder.
With a sharp knife, slice the meat into 1/4-inch thick slices against the
grain. (This is easier if the meat is partially frozen.) Trim any fat or
connective tissue. Put the slices in a large resealable plastic bag. Pour
the marinade mixture over the meat and massage the bag so that all
the slices get coated with the marinade. Seal the bag and refrigerate
for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Sprinkle the slices on both
sides with Traeger Cajun Rub, patting it gently to help it adhere.
Arrange the meat in a single layer directly on the grill grate.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and
somewhat pliant when you bend a piece. Transfer to a resealable
plastic bag while the jerky’s still warm. Let the jerky rest for an hour
at room temperature. Squeeze any air from the bag, and refrigerate
the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 12-ounce bottle German beer, preferably Bavarian
1/4 cup Worcestershire sauce
5 whole juniper berries, bruised to release their flavor
1/4 cup brown sugar
1 bay leaf
1 tablespoon German (brown) mustard
1 tablespoon Traeger Prime Rib Rub
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed wild game, beef top or bottom round, sirloin
tip, or flank steak
Remove the meat from the marinade and discard the marinade. Dry
the meat slices between paper towels. Sprinkle the slices on both
sides with pepper, patting it gently to help it adhere. Arrange the
meat in a single layer directly on the grill grate. Smoke for 4 to 5
hours, or until the jerky is dry but still chewy and somewhat pliant
when you bend a piece. Transfer to a resealable plastic bag while the
jerky’s still warm. Let the jerky rest for an hour at room temperature.
Squeeze any air from the bag, and refrigerate the jerky. It will keep
for several weeks.
12
JERKY COOKBOOK
PIZZA JERKY
STEVE’S BRINED JERKY
Pellet Recommendation: Oak, Alder
Pellet Recommendation: Hickory, Mesquite
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1 cup jarred pizza sauce
1/4 cup water
1 tablespoon Morton Tender Quick® curing salt (optional)
Dried oregano
Dried basil
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the pizza sauce, water, and the curing salt
(if using).
In a mixing bowl, combine the water, brown sugar, salt, molasses,
pepper, and garlic. Stir until the salt crystals dissolve.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue.
Layer the meat slices and brine in a large nonreactive pan (glass or
Pyrex) and float plastic wrap on top to eliminate any air pockets.
Refrigerate for 12 to 24 hours.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Sprinkle the slices on both
sides with oregano and basil. Arrange the meat in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 quart water
1/2 cup brown sugar
1/4 cup kosher salt
2 tablespoons molasses
1-1/2 teaspoons freshly ground black pepper
2 teaspoons minced garlic
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the brine and discard the brine. Dry the beef
slices between paper towels. Arrange the meat in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any
air from the bag, and refrigerate the jerky. It will keep for several
weeks.
13
JERKY COOKBOOK
BBQ JERKY
ISLAND JERKY
Pellet Recommendation: Hickory, Mesquite
Pellet Recommendation: Oak, Alder
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1 12-ounce bottle or can of root beer or sarsaparilla
1 cup Traeger Texas Barbecue Sauce, or your favorite Texas-style
sauce
1 clove garlic, minced
1 tablespoon lemon juice
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Coarsely ground black pepper
In a small saucepan over high heat, reduce the root beer by half.
Reduce the heat to medium-low, and stir in the Traeger Texas
Barbecue Sauce, garlic, and lemon juice. Simmer gently for several
minutes until the flavors blend. Let cool.
In a mixing bowl, combine the pineapple juice, soy sauce, ginger,
garlic, brown sugar, molasses, cayenne pepper, and the curing salt, if
using.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for 4 to 6 hours. (Pineapple juice has natural enzymes
that break meat fibers down, and if marinated too long, the meat will
develop a mushy texture.)
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade.
Dry the beef slices between paper towels. Sprinkle the slices on
both sides with pepper, patting it gently to help it adhere. Arrange
the meat in a single layer directly on the grill grate. Smoke for 4
to 5 hours, or until the jerky is dry but still chewy and somewhat
pliant when you bend a piece. Transfer to a resealable plastic bag
while the jerky’s still warm. Let the jerky rest for an hour at room
temperature. Squeeze any air from the bag, and refrigerate the jerky.
It will keep for several weeks.
TRAEGER GRILLS
1 cup pineapple juice
1/2 cup soy sauce
2 slices of fresh ginger, smashed (each about 1/4-inch thick)
1 clove garlic, smashed
2 tablespoons brown sugar
1 tablespoon molasses
1/4 teaspoon cayenne pepper, or more to taste
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
14
JERKY COOKBOOK
LOWER SODIUM JERKY
BEEF BURGUNDY JERKY
Pellet Recommendation: Hickory, Oak, Pecan
Pellet Recommendation: Oak, Apple, Cherry
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1 cup cola
1 cup reduced sodium soy sauce (sometimes labeled “lite”)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon Prague powder (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the cola, soy sauce, Worcestershire sauce,
garlic powder, onion powder, pepper, and Prague powder, if using.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
In a mixing bowl, combine the wine, soy sauce, Worcestershire sauce,
brown sugar, onion, garlic, Traeger Beef Shake, thyme, and parsley.
Add the bacon.
Slice the beef into 1/4-inch thick slices against the grain. (This is
easier if the meat is partially frozen.) Trim any fat or connective
tissue. Put the beef slices in a large resealable plastic bag along
with the bacon strips. Pour the marinade mixture over the beef, and
massage the bag so that all the slices get coated with the marinade.
Seal the bag and refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup Burgundy wine
1/4 cup soy sauce or concentrated beef broth or bouillon
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons minced onion
2 cloves garlic, smashed
1 tablespoon Traeger Beef Shake
1 teaspoon dried thyme
1 teaspoon dried parsley
2 strips smoked bacon
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. (You
can reserve the bacon for another use.) Dry the beef slices between
paper towels. Arrange the meat in a single layer directly on the grill
grate. Smoke for 4 to 5 hours, or until the jerky is dry but still chewy
and somewhat pliant when you bend a piece. Transfer to a resealable
plastic bag while the jerky’s still warm. Let the jerky rest for an hour
at room temperature. Squeeze any air from the bag, and refrigerate
the jerky. It will keep for several weeks.
15
JERKY COOKBOOK
BOURBON JERKY
APPLE CIDER JERKY
Pellet Recommendation: Hickory, Oak, Pecan
Pellet Recommendation: Apple
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1/2 cup Kentucky bourbon
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Traeger Pork and Poultry Rub, or your favorite
barbecue rub
1 tablespoon mustard
1 tablespoon Morton Tender Quick® curing salt (optional)
1 teaspoon black pepper
1/2 teaspoon garlic salt
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the bourbon, soy sauce, brown sugar,
Worcestershire sauce, curing salt (if using), mustard, pepper, and
garlic salt.
In a small saucepan, combine the apple cider, soy sauce,
Worcestershire sauce, honey, curing salt, Traeger Sweet Rub, onion
powder, pepper, cinnamon, cayenne, and nutmeg. Bring to a simmer
over medium heat to allow the flavors to combine. Let cool.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup apple cider
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon Traeger Sweet Rub
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
16
JERKY COOKBOOK
TACO JERKY
THAI-STYLE JERKY
Pellet Recommendation: Mesquite
Pellet Recommendation: Cherry, Oak
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1 1-ounce envelop commercial taco mix
2/3 cup water or beer
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
Put the taco mix and curing salt (if using) into a mixing bowl and
whisk in the water or beer.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the marinade mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
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1 cup beef broth or bouillon
1/2 cup soy sauce
1/4 cup freshly squeezed lime juice
1/4 cup Asian fish sauce
1/4 cup sugar
8 to 10 leaves Thai basil, torn, or substitute regular basil or mint
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, trimmed, white part thinly sliced
1 to 2 Thai bird chiles, seeded and finely minced, or substitute
serrano chiles
2 cloves garlic, minced
1 tablespoon Morton Tender Quick® curing salt (optional)
2 teaspoons Asian sesame oil
2 pounds trimmed beef top or bottom round, sirloin tip, flank
steak, or wild game
In a mixing bowl, combine the beef broth, soy sauce, lime juice, fish
sauce, sugar, basil, scallions, lemongrass, chile(s), garlic, curing salt
(if using), and sesame oil.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the soy sauce mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
17
JERKY COOKBOOK
SWEET & SAVORY JERKY
CHILI GROUND BEEF JERKY
Pellet Recommendation: Oak, Alder, Pecan
Pellet Recommendation: Oak, Pecan
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1-1/2 cups soy sauce
3/4 cup water or cola
1/2 red wine
1/3 cup sugar
1/2 onion, chopped
1 clove garlic, smashed
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon Traeger Cajun Rub
2 teaspoons hot sauce, or more to taste
1-1/2 teaspoons freshly ground black pepper
2 pounds trimmed beef top or bottom round, sirloin tip, flank steak,
or wild game
In a mixing bowl, combine the soy sauce, water, wine, sugar, onion,
garlic, curing salt (if using), Traeger Cajun Rub, hot sauce, and
pepper and whisk until the sugar crystals dissolve.
With a sharp knife, slice the beef into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue. Put the beef slices in a large resealable plastic
bag. Pour the soy sauce mixture over the beef, and massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for several hours, or overnight.
In a large mixing bowl, combine the meat, chili mix, beer, and curing
salt (if using) and mix with your hands until thoroughly combined.
Cover and refrigerate for several hours, or overnight.
Form the meat mixture into a flattish round and place it on a large
sheet of parchment paper. (Dampen your work surface so the
parchment paper will cling to it.) Top it with a sheet of plastic wrap,
and roll the meat out until it forms a rough rectangle (about 12 by
16 inches) and is 1/4-inch thick. Transfer to a baking sheet and
freeze until firm. Sprinkle the strips on both sides with the Traeger
Cajun Shake, if desired.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the plastic wrap from the meat, leaving the meat on the
parchment paper. Put the meat, parchment paper side down, on the
grill grate. Bake on the lowest heat for 20 to 30 minutes, or until the
meat is firm. Transfer it on the parchment to the baking sheet. Pat
any beads of fat with paper towels. Leave the grill on.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the beef from the marinade and discard the marinade. Dry
the beef slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until the
jerky is dry but still chewy and somewhat pliant when you bend a
piece. Transfer to a resealable plastic bag while the jerky’s still warm.
Let the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
2 pounds lean ground beef (no more than 10 per cent fat)
1 1-ounce package dry chili mix
1/4 cup beer or water
1 tablespoon Morton Tender Quick® curing salt (optional)
Traeger Cajun Shake (optional)
Let the meat cool slightly, then, using a sharp knife or pizza cutter,
cut the beef into strips.
Arrange the strips directly on the grill grate and smoke until the
meat is cooked (1 to 2 hours), turning once. Again, pat off any
beads of fat. Allow the strips to cool. Store in a resealable plastic
bag in the refrigerator. The strips will keep for several days.
18
JERKY COOKBOOK
BIG BATCH VENISON JERKY
BISON JERKY
Pellet Recommendation: Hickory, Oak
Pellet Recommendation: Oak, Pecan
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5 cups soy sauce
1 cup brown sugar
1/2 cup Worcestershire sauce
1/4 cup Dijon-style mustard
1 onion, roughly chopped
3 cloves garlic, minced
5 tablespoons Morton Tender Quick® curing salt
1/4 cup coarsely ground black pepper
10 pounds lean venison
2 pounds lean buffalo meat, preferably from the hindquarters
Traeger Beef Shake or Prime Rib Rub, or your favorite rub
With a sharp knife, slice the bison into 1/4-inch thick slices against
the grain. (This is easier if the meat is partially frozen.) Trim any fat
or connective tissue.
Generously sprinkle each strip of bison on both sides with the Traeger
beef rub and arrange in a nonreactive pan. Cover and refrigerate for
several hours, or overnight.
In a mixing bowl, combine the soy sauce, brown sugar,
Worcestershire sauce, and mustard. Stir in the onion, garlic, curing
salt (if using), and pepper.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
With a sharp knife, slice the venison into 1/4-inch thick slices
against the grain. (This is easier if the meat is partially frozen.)
Trim any fat or connective tissue. Put the venison slices in a
large resealable plastic bag. Pour the soy sauce mixture over the
venison, and massage the bag so that all the slices get coated with
the marinade. Seal the bag and refrigerate for several hours, or
overnight.
Place the bison strips in a colander and rinse with fresh cold water to
remove excess salt and spices. Dry the bison slices between paper
towels. Arrange the meat in a single layer directly on the grill grate.
Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and
somewhat pliant when you bend a piece. Transfer to a resealable
plastic bag while the jerky’s still warm. Let the jerky rest for an hour
at room temperature. Squeeze any air from the bag, and refrigerate
the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the venison from the marinade and discard the marinade.
Dry the slices between paper towels. Arrange the meat in a single
layer directly on the grill grate. Smoke for 4 to 5 hours, or until
the jerky is dry but still chewy and somewhat pliant when you
bend a piece. Transfer to a resealable plastic bag while the jerky’s
still warm. Let the jerky rest for an hour at room temperature.
Squeeze any air from the bag, and refrigerate the jerky. It will keep
for several weeks.
TRAEGER GRILLS
19
JERKY COOKBOOK
HAM JERKY
GRILLED GROUND PORK JERKY (BAK KUA)
Pellet Recommendation: Apple
Pellet Recommendation: Apple, Cherry
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1/2 cup honey
1/2 cup apple juice, apple cider, or water
1 tablespoon Dijon-style mustard
1/4 teaspoon cinnamon
Pinch of ground clove
2 pounds lean ham slices, each 1/4-inch thick
Freshly ground black pepper (optional)
Combine the honey, apple juice, mustard, cinnamon, and clove in a
small saucepan and warm over medium-low heat. Cool slightly. Coat
the ham slices with the mixture and refrigerate, covered, until ready
to cook.
2 pounds lean ground pork
3/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sherry
1 tablespoon Morton Tender Quick® curing salt (optional)
1-1/2 teaspoons ground ginger
1 teaspoon Ac’cent (MSG: optional)
1 teaspoon freshly ground black pepper
In a mixing bowl, combine the pork, sugar, soy sauce, hoisin sauce,
sherry, curing salt, ginger, Ac’cent, and black pepper. Mix well with
your hands until the ingredients are thoroughly combined. Cover and
chill overnight.
Using wet hands, form the meat mixture into a flattish round and
place it on a large sheet of parchment paper. (Dampen your work
surface so the parchment paper will cling to it.) Top it with a sheet
of plastic wrap, and roll the meat out until it forms a rough rectangle
about 12 by 16 inches) and 1/4-inch thick. Transfer to a baking sheet
and freeze until firm.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Dry the ham slices between paper towels. If desired, season on both
sides with black pepper. Arrange the ham in a single layer directly on
the grill grate. Smoke for 1 to 2 hours, or until the jerky is dry but
still chewy and somewhat pliant when you bend a piece. Transfer to a
resealable plastic bag while the jerky’s still warm. Let the jerky rest
for an hour at room temperature. Squeeze any air from the bag, and
refrigerate the jerky. It will keep for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Remove the plastic wrap from the meat, leaving the meat on the
parchment paper. Put the meat, parchment paper side down, on the
grill grate. Bake on the lowest heat for 30 minutes to an hour, or until
the meat is firm. Transfer it on the parchment to a baking sheet.
Let the meat cool completely, then, using a sharp knife or pizza cutter,
cut the pork into 3-inch squares. Transfer the squares to a resealable
plastic bag. Refrigerate for short-term storage or freeze for longerterm storage.
When ready to eat, start the Traeger on Smoke with the lid open until
the fire is established (4 to 5 minutes). Increase the temperature to
400 degrees F.
TRAEGER GRILLS
20
Put the pork squares directly on the grill grate and grill until the
squares are sizzling and begin to brown, about 5 minutes, turning
once. Serve immediately as a snack.
JERKY COOKBOOK
CHICKEN JERKY
CHILI CHICKEN JERKY
Pellet Recommendation: Oak, Alder, Pecan
Pellet Recommendation: Mesquite, Oak
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1/2 cup chicken broth or bouillon
1/4 cup soy sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar or honey
1 tablespoon Morton Tender Quick® curing salt (optional)
1 tablespoon Traeger Chicken Rub or Pork and Poultry Shake
1 scallion (green onion), trimmed and thinly sliced
1/2 teaspoon white pepper
2 pounds boneless, skinless chicken breast or tenders
In a mixing bowl, combine the Traeger Chili Sauce, chicken broth,
and curing salt (if using).
With a sharp knife, slice the chicken into 1/4-inch thick slices with
the grain. (This is easier if the meat is partially frozen.) Trim any
fat or connective tissue. Put the chicken strips in a large resealable
plastic bag. Pour the marinade mixture over the chicken, and
massage the bag so that all the strips get coated with the marinade.
Seal the bag and refrigerate for several hours, or overnight.
In a mixing bowl, combine the chicken broth, soy sauce, lemon juice,
sugar, curing salt (if using), Traeger Chicken Rub, scallion, and white
pepper.
With a sharp knife, slice the chicken into 1/4-inch thick slices with the
grain. (This is easier if the meat is partially frozen.) Trim any fat or
connective tissue. Put the chicken strips in a large resealable plastic
bag. Pour the marinade mixture over the chicken, and massage the
bag so that all the strips get coated with the marinade. Seal the bag
and refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the chicken from the marinade and discard the marinade.
Dry the chicken slices with paper towels. Arrange the chicken in a
single layer directly on the grill grate. Smoke for 4 to 5 hours, or
until the jerky is dry but still chewy and somewhat pliant when you
bend a piece. (Chicken tends to be more brittle when it dries than
other meats.) Transfer to a resealable plastic bag while the jerky’s
still warm. Let the jerky rest for an hour at room temperature.
Squeeze any air from the bag, and refrigerate the jerky. It will keep
for several weeks.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the chicken from the marinade and discard the marinade.
Dry the chicken slices with paper towels. Arrange the chicken in a
single layer directly on the grill grate. Smoke for 4 to 5 hours, or
until the jerky is dry but still chewy and somewhat pliant when you
bend a piece. (Chicken tends to be more brittle when it dries than
other meats.) Transfer to a resealable plastic bag while the jerky’s
still warm. Let the jerky rest for an hour at room temperature.
Squeeze any air from the bag, and refrigerate the jerky. It will keep
for several weeks.
TRAEGER GRILLS
1 cup Traeger Chili Sauce, or your favorite chili sauce
1/4 cup chicken broth or bouillon
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds boneless, skinless chicken breast or tenders
21
JERKY COOKBOOK
HELLFIRE CHICKEN JERKY
CHILI-ORANGE TURKEY JERKY
Pellet Recommendation: Oak, Pecan, Alder
Pellet Recommendation: Oak
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1/2 cup hot sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons honey
2 cloves garlic, smashed
1 tablespoon Traeger Chicken Rub
1 tablespoon Morton’s Tender Quick® curing salt (optional)
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In a mixing bowl, combine the hot sauce, water, lemon juice, honey,
garlic, Traeger Chicken Rub, and curing salt (if using).
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With a sharp knife, slice the chicken into 1/4-inch thick slices with the
grain. (This is easier if the meat is partially frozen.) Trim any fat or
connective tissue. Put the chicken strips in a large resealable plastic
bag. Pour the marinade mixture over the chicken, and massage the
bag so that all the strips get coated with the marinade. Seal the bag
and refrigerate for several hours, or overnight.
In a mixing bowl, combine the soda, soy sauce, liqueur, serrano
pepper, curing salt (if using), salt, paprika, rosemary, thyme, garlic
powder, and pepper flakes.
With a sharp knife, slice the turkey into 1/4-inch thick slices with the
grain, which helps it hold together better as it dries. (This is easier if
the meat is partially frozen.) Trim any fat, membrane, or connective
tissue. Put the turkey slices in a large resealable plastic bag. Pour the
marinade mixture over the turkey, and massage the bag so that all
the slices get coated with the marinade. Seal the bag and refrigerate
for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Remove the chicken from the marinade and discard the marinade.
Dry the chicken slices with paper towels. Arrange the chicken in a
single layer directly on the grill grate. Smoke for 4 to 5 hours, or until
the jerky is dry but still chewy and somewhat pliant when you bend
a piece. (Chicken tends to be more brittle when it dries than other
meats.) Transfer to a resealable plastic bag while the jerky’s still
warm. Let the jerky rest for an hour at room temperature. Squeeze
any air from the bag, and refrigerate the jerky. It will keep for several
weeks.
TRAEGER GRILLS
1 cup orange-flavored soda or strained orange juice
2 tablespoons soy sauce
1 tablespoon orange-flavored liqueur, such as Triple Sec
1 small serrano pepper, stemmed and sliced
1 tablespoon Morton Tender Quick® curing salt (optional)
2 teaspoons salt
1 teaspoon Spanish smoked paprika (pimentón), plus more for
sprinkling on the turkey before drying
1/2 teaspoon ground rosemary
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon dried hot pepper flakes, or more to taste
2 pounds boneless, skinless turkey breast
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes). For food safety reasons,
make sure your grill maintains a temperature of at least 160 degrees.
Remove the turkey from the marinade and discard the marinade.
Dry the turkey slices between paper towels. Arrange in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several weeks.
22
JERKY COOKBOOK
FEELIN’ THE HEAT TURKEY JERKY
HOLIDAY TURKEY JERKY
Pellet Recommendation: Oak, Pecan, Alder
Pellet Recommendation: Apple, Cherry, Pecan
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1/2 cup soy sauce (lower sodium, if desired)
1/4 cup water
2 tablespoons honey
1 to 2 tablespoons Asian chili-garlic paste
2 tablespoons freshly-squeezed fresh lime or lemon juice
1 tablespoon Morton Tender Quick® curing salt (optional)
2 pounds boneless, skinless turkey breast
In a mixing bowl, combine the soy sauce, water, honey, chili-garlic
paste, lime juice, and curing salt, if using.
In a small saucepan over high heat, bring the apple cider, chicken
broth, and wine to a boil. Reduce by half. Remove from the heat, then
add the cranberries, onion, Traeger Chicken Rub, sage, and pepper.
Let cool, then puree in a blender jar.
With a sharp knife, slice the turkey into 1/4-inch thick slices with the
grain, which helps it hold together better as it dries. (This is easier if
the meat is partially frozen.) Trim any fat, membrane, or connective
tissue. Put the turkey slices in a large resealable plastic bag. Pour the
marinade mixture over the turkey, and massage the bag so that all
the slices get coated with the marinade. Seal the bag and refrigerate
for several hours, or overnight.
With a sharp knife, slice the turkey into 1/4-inch thick slices with the
grain, which helps it hold together better as it dries. (This is easier if
the meat is partially frozen.) Trim any fat, membrane, or connective
tissue. Put the turkey slices in a large resealable plastic bag. Pour the
marinade mixture over the turkey, and massage the bag so that all
the slices get coated with the marinade. Seal the bag and refrigerate
for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes). For food safety
reasons, make sure your grill maintains a temperature of at least 160
degrees F.
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes). For food safety reasons,
make sure your grill maintains a temperature of at least 160 degrees.
Remove the turkey from the marinade and discard the marinade.
Dry the turkey slices between paper towels. Arrange in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
2 cups apple cider or apple juice
1/2 cup chicken broth or bouillon
1/2 cup white wine
1/2 cup dried sweetened cranberries
1/4 cup coarsely chopped onion
1 tablespoon Traeger Chicken Rub
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless turkey breast
Remove the turkey from the marinade and discard the marinade.
Dry the turkey slices between paper towels. Arrange in a single layer
directly on the grill grate. Smoke for 4 to 5 hours, or until the jerky
is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several weeks.
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JERKY COOKBOOK
SALMON JERKY (INDIAN CANDY)
FISH JERKY
Pellet Recommendation: Alder
Pellet Recommendation: Oak, Alder
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2 quarts spring water
3/4 cup kosher salt
1/4 cup Morton Tender Quick® curing salt (optional)
4 cups dark brown sugar
2 cups maple syrup, divided use
1 2- to 3-pound wild-caught salmon fillet, skinned, any pin bones
removed
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In a mixing bowl, combine the Traeger Carne Asada Marinade and
the lemon juice.
In a large nonreactive bowl, combine the water, salt, curing salt (if
using), brown sugar, and 1 cup of the maple syrup. Stir with a longhandled spoon to dissolve the salts and sugar.
With a sharp serrated knife, slice the fish into 1/4-inch thick slices
with the short side parallel to you on the cutting board. In other
words, make your cuts from the head end to the tail end. (This
is easier if the fish is frozen.) Cut each strip crosswise into 4- or
5-inch lengths. Put the slices in a large resealable plastic bag. Pour
the marinade mixture over the fish, and gently massage the bag so
that all the slices get coated with the marinade. Seal the bag and
refrigerate for 1 to 2 hours.
With a sharp serrated knife, slice the salmon into 1/2-inch thick slices
with the short side parallel to you on the cutting board. In other
words, make your cuts from the head end to the tail end. (This is
easier if the fish is frozen.) Cut each strip crosswise into 4- or 5-inch
lengths. Immerse the strips in the brine, weighting with a plate or
a plastic bag of ice. Cover with plastic wrap and refrigerate for 12
hours.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Drain the fish strips and discard the marinade. Sprinkle on both
sides with lemon pepper. Arrange the fish strips in a single layer
directly on the grill grate. Smoke for 1 to 2 hours, or until the jerky
is dry but not rock-hard. You want it to yield when you bite into it.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air
from the bag, and refrigerate the jerky. It will keep for several days.
Drain the salmon strips and discard the brine. Arrange the salmon
strips in a single layer directly on the grill grate. Smoke for several
hours (5 to 6), or until the jerky is dry but not rock-hard. You want it
to yield when you bite into it. Halfway through the smoking time, mix
the remaining cup of maple syrup with 1/4 cup of warm water and
brush the salmon strips on all sides with the mixture. Transfer to a
resealable plastic bag while the jerky’s still warm. Let the jerky rest
for an hour at room temperature. Squeeze any air from the bag, and
refrigerate the jerky. It will keep for several weeks.
TRAEGER GRILLS
1 cup Traeger Carne Asada Marinade, or commercial teriyaki
sauce
1/4 cup lemon juice
Lemon pepper
2 pounds non-oily fish fillets, skinned and deboned
24
JERKY COOKBOOK
TERIYAKI TUNA JERKY
WASABI TUNA JERKY
Pellet Recommendation: Alder, Oak
Pellet Recommendation: Oak, Alder
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1/2 cup Traeger Carne Asada Marinade, or commercial teriyaki
sauce
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon Morton Tender Quick® curing salt (optional)
1 clove garlic, minced
1-1/2 teaspoons minced or grated fresh ginger
2 pounds tuna, any dark spots removed
In a mixing bowl, combine the wasabi powder and water and allow to
sit for five minutes for the flavor to develop. Whisk in the soy sauce
and mirin. Stir in the scallions, garlic, sugar, and ginger.
In a mixing bowl, combine the Traeger Carne Asada, mirin, soy
sauce, lemon juice, curing salt (optional), garlic, and ginger.
With a sharp serrated knife, slice the tuna into 1/4-inch thick slices
with or against the grain. Immerse the strips in the marinade,
weighting with a plate or a plastic bag of ice. Cover with plastic wrap
and refrigerate for 1 to 2 hours.
With a sharp serrated knife, slice the tuna into 1/4-inch thick slices
with the short side parallel to you on the cutting board. In other
words, make your cuts from the head end to the tail end. (This
is easier if the fish is frozen.) Cut each strip crosswise into 4- or
5-inch lengths. Put the slices in a large resealable plastic bag. Pour
the marinade mixture over the tuna, and gently massage the bag
so that all the slices get coated with the marinade. Seal the bag and
refrigerate for 1 to 2 hours.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Drain the tuna strips and discard the marinade. Dry the strips on
paper towels. Arrange the tuna strips in a single layer directly on the
grill grate. Smoke for several hours (3 to 4), or until the jerky is dry
but not rock-hard. You want it to yield when you bite into it. Transfer
to a resealable plastic bag while the jerky’s still warm. Let the jerky
rest for an hour at room temperature. Squeeze any air from the bag,
and refrigerate the jerky. It will keep for several days.
TRAEGER GRILLS
1 tablespoon wasabi powder
2 tablespoons water
1/2 cup soy sauce
1/4 cup mirin, sake, or rice wine (Shaoxing)
2 scallions (green onions), trimmed and sliced
1 clove garlic, minced
1 tablespoon sugar
2 teaspoons minced fresh ginger
2 tablespoons sesame seeds
When ready to cook, start the Traeger grill on Smoke with the lid open
until the fire is established (4 to 5 minutes).
Drain the tuna strips and discard the marinade. Dry the strips on
paper towels. Arrange the tuna strips in a single layer directly on the
grill grate. Smoke for several hours (3 to 4), or until the jerky is dry
but not rock-hard. You want it to yield when you bite into it. Transfer
to a resealable plastic bag while the jerky’s still warm. Let the jerky
rest for an hour at room temperature. Squeeze any air from the bag,
and refrigerate the jerky. It will keep for several days.
25
JERKY COOKBOOK
HALIBUT “ADOBO” JERKY
TOFU JERKY
Pellet Recommendation: Oak, Alder
Pellet Recommendation: Any
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1/2 cup orange juice
1/3 cup lime juice
1/4 cup soy sauce
1 jalapeño pepper, stemmed, seeded, and minced
1 small onion, diced
1 clove garlic, minced
2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
2 pounds halibut or other firm, mild white fish
Lay the blocks of tofu on a cutting board and angle the board
toward the kitchen sink. Lay paper towels over the tofu, then place
something heavy on top (such as a cast iron skillet) to press excess
water out of the tofu. This will take an hour or two.
In a mixing bowl, combine the orange juice, lime juice, soy sauce,
jalapeño, onion, garlic, honey, cumin, oregano, thyme, and
cinnamon.
Slice the tofu into strips about 1/2-inch thick. Put the tofu in a single
layer in a large nonreactive baking dish.
With a sharp serrated knife, slice the halibut into 1/4-inch thick
slices with or against the grain. Immerse the strips in the marinade,
weighting with a plate or a plastic bag of ice. Cover with plastic wrap
and refrigerate for 1 to 2 hours.
In a mixing bowl, combine the soy sauce, ginger, brown sugar, onion
powder, sesame oil, garlic salt, and hot sauce. Stir in the mushroom
pieces, if using. Let the marinade sit for 30 minutes to reconstitute
the mushrooms. Pour evenly over the tofu. Cover with plastic wrap
and refrigerate overnight.
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
When ready to cook, start the Traeger grill on Smoke with the lid
open until the fire is established (4 to 5 minutes).
Drain the halibut strips and discard the marinade. Dry the strips
between paper towels. Arrange the halibut strips in a single layer
directly on the grill grate. Smoke for 2 to 3 hours, or until the jerky
is dry but not rock-hard. You want it to yield when you bite into it.
Transfer to a resealable plastic bag while the jerky’s still warm. Let
the jerky rest for an hour at room temperature. Squeeze any air from
the bag, and refrigerate the jerky. It will keep for several days.
TRAEGER GRILLS
2 pounds extra firm (important) tofu, drained
1 cup low-sodium soy sauce
3 “coins” of fresh ginger, each about 1/4-inch thick
2 tablespoons brown sugar
1 tablespoon onion powder
2 teaspoons Asian sesame oil
1-1/2 teaspoons garlic salt
1-1/2 teaspoons hot sauce, such as Asian Sriracha
6 dried mushrooms, broken into pieces (optional)
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Drain the tofu strips and discard the marinade or save it for another
use. (Since it did not touch raw meat, it is reusable.) Arrange
the tofu strips in a single layer directly on the grill grate. Smoke
for several hours (4 to 6), or until the tofu jerky is dry but not
crispy. You want it to yield when you bite into it. It will shrink by
approximately 50 percent as it dries. Transfer to a resealable plastic
bag while the jerky’s still warm. Let the jerky rest for an hour at
room temperature. Squeeze any air from the bag, and refrigerate the
jerky. It will keep for several days.
JERKY COOKBOOK