How To Make Awesome Traeger Smoked Beef Jerky. Choose a leaner cut of beef, (top sirloin, London broil, flank, etc.) fattier cuts will spoil faster. Make your cuts about 1/4″ thick slicing the meat across the grain. Marinate your meat after slicing for at least 6 hours, but not more than 24.
If you’ve got some deer meat, don’t be afraid to fire up your Traeger because there are so many great venison recipes you can try on your pellet grill. I wanted to find out how all there is to know about smoking deer, from low-and-slow neck and shoulder roasts to hot-and-fast deer backstrap.
Ingredients: 1 3 pounds of ground venison 2 3 tablespoons of Traeger Jerky Rub 3 1 tablespoon and 1 ½ teaspoon of Hi Mountain Seasonings Jerky Hickory Blend Seasoning 4 2 tablespoons of Hi Mountain Seasonings Jerky Hickory Blend Cure More ...
I placed the sticks at least 1 inch apart. With the lid closed the entire time, smoke the jerky sticks at 175 degrees for 5 ½ hours. Once the sticks are cooked, pull them off the smoker and place them back on clean plastic trays until cold. The Smoked Venison Jerky had a great wood-smoked flavor.