Triple-Smoke" Chicken Jerky

The Ultimate Sweet, Spicy & Sticky Wood-Fired Snack The Secret: Using craft-brewed Australian Ginger Beer (Bundaberg) adds a deep, caramelized ginger "zing" that you just can't get from sugar alone. Combined with Sriracha and cooked on a Traeger, this is the gold standard of jerky. Prep time: 20 mins (+ 12-24h marinating) Cook time: 4–5 hours Yields: Approx. 1kg of finished jerky Difficulty: Intermediate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. The Marinade (The Night Before) In a large non-reactive container, whisk all ingredients until the brown sugar is fully dissolved. Pro Tip: Make sure you get all that ginger sediment from the bottom of the Bundaberg bottle—that’s where the flavor lives! 2. Slice & Soak Slice 2kg–3kg of lean chicken breast (or beef topside) into 3mm–5mm strips. Submerge completely in the marinade, cover, and refrigerate for 12–24 hours. 3. The Smoke Session Preheat your smoker (we recommend a Traeger Timberline 850) to 165°F (74°C) and engage Super Smoke. Placement: Lay the strips on mesh jerky racks. If cooking with other meats, place chicken on the bottom rack for food safety. 4. The "Snap" Test Smoke for 4–5 hours. The jerky is done when it turns a deep mahogany color and has a tacky glaze. To test: take a piece out, let it cool for a minute, and bend it. It should crack but not snap.