Does anyone else do beef jerky on their Traeger? Does anyone have an amazing marinade they use?!?
by roam_gnome
5 Comments
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Traeger on!
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InternationalMud4373
It’s been a few years, but I once did venison jerky. My marinade was primarily Guinness extra stout with some garlic, onion, and other spices.
Ch3ngi5kh4n
This is the way! I use Yoshidas teriyaki then crack black pepper. I also use baking racks to I can have multiple tiers of jerky!
Comprehensive-Bet56
I just made a batch using the Traeger recipe. It’s pretty good. I used a round roast cut with a meat slicee 1/4″ marinade overnight. Smoke setting or 180° but I pulled after 3 hrs, not their 5+ hrs. I flipped once. My last batch i did the entire 5 hrs, and it was very tough and dry.
5 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.*
It’s been a few years, but I once did venison jerky. My marinade was primarily Guinness extra stout with some garlic, onion, and other spices.
This is the way! I use Yoshidas teriyaki then crack black pepper. I also use baking racks to I can have multiple tiers of jerky!
I just made a batch using the Traeger recipe. It’s pretty good. I used a round roast cut with a meat slicee 1/4″ marinade overnight. Smoke setting or 180° but I pulled after 3 hrs, not their 5+ hrs. I flipped once. My last batch i did the entire 5 hrs, and it was very tough and dry.
Curious why you put foil under?