1CupBrewed Coffee – Cold(Tim Hortons is our choice)
First head to the local butcher and get your top round. While you're there, save a little time by having them slice the meat in 1/4 inch thick sections. If you tell them it is for jerky they should know, but make sure they slice against the grain.
Start off a minimum of 24 hours ahead of your smoke time by mixing all the wet and dry ingredients together into a 1 gallon Ziploc bag.
Check each slice and trim off any remaining fat as this will not render down like with other recipes (such as pulled pork). With your top round prepped, place each slice in the marinade and refrigerate overnight
Start by setting your Traeger Timberline 1300 to 180° and select the 'Super Smoke' feature.
While the smoker comes to temp, take each slice and lay them flat on to your Non-Stick Cooling Grids. Pat dry the excess marinade, then flip each slice and pat dry the other side.
Place your Non-Stick Cooling Grids on the smoker and then let them smoke for 4 to 5 hours.
When you check your jerky, you will know it is done when it is dry but still bendable.
Then take your Non-Stick Cooling Grids off the smoker. After they cool for a minute or two, move each piece to a NEW Ziploc bag while it is still warm.
Allow the jerky to rest in the bag for at least an hour. After it rests, move the jerky to smaller bags as desired or just release the air in the gallon bag.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Smoked Q brings small batch, handcrafted sauces, rubs & spice blends to the smoker and grilling enthusiast to share experiences through food to bond over the fellowship of the world of BBQ. But we don’t do it without some help. That is why we have teamed up with Walrus Oil to showcase their cutting board care kit. Get your’s today with the link below.
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