How to Smoke Jerky on your Traeger

[Music] hi there so in this video we're gonna make some beef jerky I'm gonna use my trigger smokers I got two in the background you can see here one is a timber line and one is the ProSeries I find there's pros and cons to both depending what you're trying to do the the larger one which is the timber line it will it's insulated and it recycles the smoke so I use less pellets the other one that Pro Series is a little bit smaller but it doesn't recycle the smoke so I find there's more air in there which will be better for drying out the the jerky so depending on on what you have doing jerky on either one is doable they just slightly different approach okay first thing we're gonna need is a recipe so I like the trigger recipes I've never really gone wrong with those you can get them online google them if you have a trigger to come with a recipe book I'm going to just tell you what it says here for their beef jerky they use a half a cup of soy sauce 1/2 a cup beer Cola or water 1/4 cup or chester cider sauce 2 teaspoons of garlic powder 1 teaspoon of onion powder 1 teaspoon of freshly ground pepper and 2 pounds of trimmed beef top or bottom round sirloin tip or flank steak I typically will use the eye of round you want something that's trimmed down no fat very little grizzle the eye of round is a very easy one to do I'm a very simple to slice is easiest slice against the greens you know exactly how to do that I'm not gonna give away my secret recipe it's very similar I don't use the beer coal or water though I have used a Guinness beer a dark beer is really good if you're doing something with the beef I sometimes will add a little bit of brown sugar so there's something you can can try and also a little bit of paprika will also give a little bit more smoky flavor so I'll play around with the recipes I add a couple other things just to give it a little bit more taste ok I'm all set to will start trimming the beef so I have the eye of round that I'm going to use for this this has been the cryovac package so I'm gonna have to trim it so before we start to wash my here okay so we're all set to start so they just to give that a bit quick little rinse and now what we want to do is just wanna make sure that I take any of this fat off of here you don't want to you that in the jerky so that's gonna make it go bad after a while okay once we have all the fat off and well trimmed or we'll be ready to slice this now personally I like to put the roast into the freezer for several hours not to freeze it solid but to give it a bit of a texture which makes it easier to slice that's an option you can do make sure you have a sharp knife regardless of how you slice the beef that'll make a big difference okay I'm gonna go ahead and start making the marinade and use this Rubbermaid container something that's gonna be big enough to hold the roast beef not forget it sliced up so I'm gonna follow the recipe I'm gonna use something slightly different I'm gonna use my own recipe but a lot of the main ingredients are the same so go ahead and make up the marinade and then we will slice the beef okay so we have the rest of the ingredients in that I'm going to use today and I'm going to stir it together with the whisk will take a few minutes to do this I wish that would stir itself but that would just be wishful thinking okay so I've let the beef sit in the freezer for about an hour and I have the sauce is ready to go so now this roast is a little bit larger than I would normally do so I probably could use a couple hours in the freezer to get to the consistency that we'd want well that's okay we're gonna make two little guy so I'd like to throw a lid on the marinade sauce that'll give us the [Music] protection we need in the fridge because what I'm gonna do is let this sit in the fridge for several hours it says up to three hours I like to go overnight 24 hours gives you a nice consistent marinade so okay we're basically just gonna slice it up now I have some of these smaller pieces I've already sliced from the this in you when I was pulling that off the roast so go ahead put those in there don't want to waste anything now this is I have round now if you get the roast already trimmed up in the supermarket that would be your best bet so this year basically I'm gonna cut against the grain so I've rounds very easy to do that because basically it's like a cylinder so all you're doing is just slicing up this way so you want it relatively thin so the thinner you get it the better it's going to dry out on the smoker so I'm gonna say the flat noted that depending on the size of your roast is a little bit thicker will take longer but the other thing to keep in mind is how much you're going to have so the thinner I slice is gonna give me more slices on the smoker and the problem is I only have so much rack size to put the meat on so keep that in mind as well you will talk more about the racking system that I use and how I load up the smoker once we get that so originally I carry on doing it vinegar slicing it at a nice thin this just adding it to the the marinade and then once we're all set we're gonna let that sit overnight and we'll carry on with carving so once you get past the start of the roast you get closer to the center you'll find that the slices get quite a bit larger appeasing eye around so we see we have a fairly large slice I'm gonna leave it this way I like to marinate it this way and I like to put them on the rack and smoke them this way when I'm all done I'll slice them up into thinner strips they killed or missing Turkey the reason why I do this it gives you less things to handle so I don't have to so I have to dry all these after we marinate them and then arrange them on the smoker and then the rack so it's less handling I find it goes a little faster for just the way I arrange things so I will leave it that way don't worry we'll slice them cut them down into the exercises before we eat them I'll show you that as we go along what do you get to the end or a piece that's too thick just go ahead butterfly it out pound it out so it's a little thinner and there you go it's ready to give it a bit of a stir make sure everything is covered and we're gonna put that in the fridge for 24 hours and then I'll maybe stir it a couple times I turn that 24 hours all right so we've licked the jerky marinade over over 24 hours what do you do now is gonna set up the trigger so I have two triggers I have the timber line so the timber line 1300 they have a lot more grilling space this is insulated so it's a little cool today fact I think it's only about one or two degrees so I am going to to use this because it is insulated and it has the keep the heat actually thing with this solar to recycle the smoke so with three cycling the smoke on this it's also going to keep it it's not going to dry out as much unfortunately it's not a good thing for Jerky's you wanted to try so I'm gonna have to either two choices here there is a vent I could open up to load a little bit more area or you can prop the lid just slightly this is insulated around the bottom probably what I will do is I'll just come out and check every couple of hours on the half hours open up the lid letting voice your out as well as check on the on the jerky the trigger proline would work well because it doesn't recycle the smoke so it'll dry out the jerky a lot faster so that would be a good option but it's not big enough for what I want to use today let's go ahead and load up the pellets okay so we're ready to set the smoke pellets I'm gonna use the Texas beef it's a trigger blend oak mesquite and pecan so I find that a perfect one to any sort of beef product I like that if not Hickory is also a good option for the beat so I'm gonna go ahead and load up some pellets and then we're gonna get ready to just set the jerky up on the racks okay so you have a couple of options here you can set up your jerky straight to your racks on your smoker nothing wrong with that I prefer to do this method that I'm going to use it just makes cleanup a little bit easier simpler and then makes the turns faster - so what I'm gonna do is I have some cooking racks where you give a whole barbeque rack these are a little bit smaller than my grill so I'm going to use these so what I'm gonna do is I'm gonna prep all the turkey in here dang I put it on top of this cookie sheet I'll show you I'm gonna do that so I can take it all to and from and this way also if you want achieve a dehydrator gonna put in the oven for a few hours you can do that as well so it makes it very easy to transfer stuff grown let's give that a minute so one things I also like to do I like to make sure you use some cooking spray I'll just find the cleanup is a whole lot easier for me keeping just about keeping things a little bit simpler as much as we can clean up then these things can go in the dishwasher my racks on the Timberline your tubing so cleanliness is important okay so they everything's free what I'm gonna do is show you here a little quick because I have the amount of jerky they do size the roofs they have I'm gonna layer these up I'll just show you here this is what what'll happen have these little blocks they used leftover project with two by twos there you go you're gonna tear it up now you have all the jerky he's gonna be able to easily be transported back and forth and the cleanups gonna be real easy cuz all this can fit into the dishwasher now the only thing that would be just caution you is make sure whatever you use it's gonna get smoky and it's gonna retain that smoke so this cookie sheet I only use on the smoker okay so what were you now is I my first trade is set I've taken the jerky out of the fridge you see how that's been well marinated now way to do and this is important I forgotten this stuff a couple of times is we need to dry out the jerky so just take the paper towel and dab it so you take all the extra juices off there marinate off of that so what I like to do mmm two sheets I use the lid here we wash my hands ahead of time hands are washed probably do is take each piece I'll lay it out on the paper towel name remember how we didn't slice up the jerky earlier nice large pieces easy to move around here so we got these pieces take another CapTel and just dab it your I take this sowait idea just take the X next s marinate off of that now what we do is we lay it out on the grill kind of like a puzzle piece so we're looking to try to get as much covered on here as we can you and there we go we're all set so throw the excess marinade sauce out we don't want to reuse that and we'll go ahead we'll take the the racks out to the smoker okay here's the example it's very easy to take all these at once thumbs on top fingers underneath clamp it down I can easily transport this around makes a little quicker so all you got to do slide it in and now we're all set make sure you check ahead of time make sure that's gonna fit so what are the news about that start smoking we say at least a minimum of two hours three to four is better and once it's done we're almost done I'm gonna turn the heat up so I have a 180 right now we're gonna start smoking and then we'll keep checking on it about every 20 minutes that way opening this up a little so why don't any moisture that's been collecting in there so let's see how that works out all right if you guys smoke rolling I check little moisture out it's exactly what we want it's been about an hour now we're just then took a peek that's both going on there make sure to dry it a little bit all right so we'll carry that on keeping it at 180 let me continue to smoke and I'll let the moisture out every every 20 minutes or so open that lid let some fresh air through okay it's been a couple hours now check it see how that's comfortable and it looks like we got the the top rack is drying up plate low I gotta give that a little bit more time you could flip it if you want I don't but I can see the bottom box here we still need another hours one that you mind you can just turn up the heat a little bit don't have the heat will obviously give us drying time okay it's been approximately three hours on this hooker I've turned it up the heat a little bit so that should be looking nice and dry it is I don't like it to dry so I'm gonna take this off now and then we can enjoy some all right here we go we've got all three racks and I can see that it's looking nice and try if you will have a dehydrator want to dehydrate them that's great that's the way I like it I'll package these up put them in the refrigerator and then that's the way I like to store it I keep them in there in the fridge so here we go see you nice and see now we talked about before we have our larger pieces now a simple way to do this is just slice them up so I just like to take a knife slice it into some strips and there you go and you're all set I just throw these into some packages ziploc bags I have a vacuum sealer I like to vacuum seal it and then we put that into the fridge freezer and now you're all set

Channel: Ron Williams

Views: 3,629

Rating: 4.6923075 out of 5

Keywords: jerky, smoke, smoker, smoke jerky, beef jerky, traeger, timberline, receipt, chicken jerky, pork jerky, hickory pellets, texas beef, beef, eye of round

Id: ur344M3BjjI

Length: 18min 17sec (1097 seconds)

Published: Thu Apr 16 2020