I have only been making jerky a short time but I have used this recipe now 3 times with a lot of success. I use top round (london broil). These go on a BOGO at the market about once a month. I use one for jerky and the other I grill.
Put a slight freeze on the meat and then slice up 1/4" thick.
I take the strips and marinate them in Mr.Yoshida's sauce and marinade (1 gal bottle at Costco for $4.99) and put it all in a zip loc bag. You only need enough marinade to cover the meat. Sometimes I use 2 bags to prevent crowding. I marinate for anywhere between 24-48 hours turning and moving the meat around multiple times. You just gotta make sure the meat doesnt stick together otherwise the marinade doesnt get to it. I pull it out and dry it off with a paper towel (kind of a PIA but necessary). Put it in the Traeger on smoke for 3 hours which will temp anywhere from 170-200. Pull it off and put it in a ziploc bag with the end open for about a half hour to rest and cool then seal it and put it right in the fridge for a couple hours. Then eat. I eat a ton before it even gets to the fridge but some does make it there lol. Enjoy!
Put a slight freeze on the meat and then slice up 1/4" thick.
I take the strips and marinate them in Mr.Yoshida's sauce and marinade (1 gal bottle at Costco for $4.99) and put it all in a zip loc bag. You only need enough marinade to cover the meat. Sometimes I use 2 bags to prevent crowding. I marinate for anywhere between 24-48 hours turning and moving the meat around multiple times. You just gotta make sure the meat doesnt stick together otherwise the marinade doesnt get to it. I pull it out and dry it off with a paper towel (kind of a PIA but necessary). Put it in the Traeger on smoke for 3 hours which will temp anywhere from 170-200. Pull it off and put it in a ziploc bag with the end open for about a half hour to rest and cool then seal it and put it right in the fridge for a couple hours. Then eat. I eat a ton before it even gets to the fridge but some does make it there lol. Enjoy!
