If you have never made your own jerky, you are definitely in for a treat. This recipe for smoked spicy beef jerky on the Traeger Grill is so very, very good and requires only a few simple ingredients. Make this spicy beef jerky in bulk and enjoy on the trail or whenever you're craving a healthy, nutritious and all-natural high-protein snack.
2tablespoonsvinegarrice, white wine, or apple cider prefered
Kosher salt
3garlic clovesoptional
Instructions
For The Sambal Olek
Place roughly chopped red chili peppers into a mortar and pound it into oblivion with the vinegar and just a small pinch of salt salt. If you're using garlic, add it now and stir to combine.
If using a food processor, just place all ingredients into the processor and pulse until finely blended, adding a small amount of water if needed.
Make The Jerky
If your beef is fresh, place it in the freezer for 30-45 minutes as partially frozen beef is easier to slice thin.
Once partially frozen, take a very sharp knife and slice your roast into thin slices.
In a bowl large enough to fit everything, mix the beef thoroughly with a liberal sprinkling of salt. Don't hold back on the salt, treat it as if you're dry-brining the meat. The slices should be liberally coated but not completely encrusted. This will likely be about 2 tablespoons.
Next add the sambal olek, and using your hands, mix everything thoroughly in the bowl.
Refrigerate for 12-24 hours.
After the time has passed, take the marinading meat out and rinse it thoroughly under running cold water. Do not add any more salt or sauce.
Lay the thin beef strips flat and dry with a towel.
Set your Traeger to the Smoke setting and allow to preheat for 5 minutes with the lid closed.
Use either a grill-basket or simply lay he beef flat directly on the grill.
Check on the beef every 45 minutes or so, it should be done in 3-4 hours.
You will know it is done because the meat will be dry and shrunken but still pliable.