Going to try to do beef jerky on my Pro 34 tomorrow. Any advice before I toss it on?
One pack of thin sliced bottom round and another pack of thin sliced top round, sliced into thirds and then marinated in my own teriyaki marinade. Any advice for me before I run it tomorrow?
by StPaddy81
3 Comments
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stugots10
Keep the smoker at 180. Go by feel, not temp. Some pieces will cook faster than others due to your smokers hotspots so keep an eye on those. Pull pieces as they finish instead of all at once. Should take around 3-5 hours depending on the thickness of the cuts.
Don’t beat yourself up about polishing off the batch over the next few days. I keep mine in a Tupperware in the fridge and can’t stop grazing on them everyone time I go in the kitchen.
wheat711
Pat dry it completely before going on the smoker. Otherwise it’ll steam and not really dry. I did two batches a few weeks ago. One was wet (think Slim Jim/Jack Links) and the one I patted down had a much drier texture like old school jerky. The kind you have to really rip with your teeth! Post updates!
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Keep the smoker at 180. Go by feel, not temp. Some pieces will cook faster than others due to your smokers hotspots so keep an eye on those. Pull pieces as they finish instead of all at once. Should take around 3-5 hours depending on the thickness of the cuts.
Don’t beat yourself up about polishing off the batch over the next few days. I keep mine in a Tupperware in the fridge and can’t stop grazing on them everyone time I go in the kitchen.
Pat dry it completely before going on the smoker. Otherwise it’ll steam and not really dry. I did two batches a few weeks ago. One was wet (think Slim Jim/Jack Links) and the one I patted down had a much drier texture like old school jerky. The kind you have to really rip with your teeth! Post updates!