Traegers Jerky Cookbook

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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

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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

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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

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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

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JERKY COOKBOOK

BASIC BEEF JERKY

PANTRY JERKY #1

Pellet Recommendation: Hickory, Oak, Pecan

Pellet Recommendation: Hickory, Oak, Alder

• • • • • • •

• • • • • • • • • •

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.

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JERKY COOKBOOK

PANTRY JERKY #2

BRINED BEEF JERKY

Pellet Recommendation: Hickory, Oak, Alder

Pellet Recommendation: Hickory, Oak

• • • • • • • • • • •

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

• • • • •

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

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JERKY COOKBOOK

HOMEMADE TERIYAKI JERKY

COFFEE BREAK JERKY

Pellet Recommendation: Apple, Cherry, Oak

Pellet Recommendation: Cherry, Oak, Pecan

• • • •

• • • • • • • • • •

• • • •

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.

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JERKY COOKBOOK

SPICY CHILI BEEF JERKY

BOY SCOUT JERKY

Pellet Recommendation: Mesquite, Oak

Pellet Recommendation: Hickory

• • • • • • •

• • • • • • • •

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.

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JERKY COOKBOOK

PEPPERED JERKY

STEAK JERKY

Pellet Recommendation: Hickory, Oak

Pellet Recommendation: Oak, Alder

• • • • • • • •

• • • • • •

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

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JERKY COOKBOOK

RUMRUNNER’S JERKY

COWBOY JERKY

Pellet Recommendation: Oak • • • • • • • • • • •

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

• • • • • • • • •

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

• • • • • •

• • • • • • • • • •

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

•

• • •

• • • •

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

• • • • • • • • • • •

• • • • • • • • • • • •

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

~ JALAPENO JERKY

Pellet Recommendation: Oak, Alder, Cherry

Pellet Recommendation: Mesquite

• • •

•

• • • • • • • •

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

• • • • • •

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

• • • • • • • • • •

• • • • • • •

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

• • • • • • • • • • •

• • • • • • • • •

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

• • • • • •

• • • • • • •

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

• •

• • • • • • • • •

• • • •

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

• • • • • • • •

• • • • • • • • • • •

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

• • • • •

• • • • • • • • • • • •

• • • • •

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

• • • •

• • • • • • • • •

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.

• • • •

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

• • • • • • • • • • •

• • • • •

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

• • • • • • • • •

• •

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

• • • • • • •

• • • • • • • • •

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

• • • • • • • • •

• • • •

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

• • • • • • •

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)

• • • • • • •

In a mixing bowl, combine the hot sauce, water, lemon juice, honey, garlic, Traeger Chicken Rub, 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 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

• • • • • • •

• • • • • • • • •

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.

23

JERKY COOKBOOK

SALMON JERKY (INDIAN CANDY)

FISH JERKY

Pellet Recommendation: Alder

Pellet Recommendation: Oak, Alder

• • • • • •

•

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

• • •

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

•

• • • • • • • • •

• • • • • • •

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

• • • • • • • • • • • •

• • • • • • • • •

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