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Jaidon Piphus
By Jaidon Piphus

Smoked Beef Jerky

6 steps
Prep:2h 30minCook:4h
Take a Beef Eye of Round Roast turned into Traeger smoked beef jerky slices If you want your jerky to be chewy then you will want to cut with the grain. If you want your jerky to tender, you will want to cut against the grain. ⅛ to ¼ of an inch zone If possible, check the temperature of several strips with a metal stem-type thermometer to determine that 160 degrees Fahrenheit has been reached.
Updated at: Wed, 07 Feb 2024 21:31:34 GMT

Nutrition balance score

Good
Glycemic Index
0
Low
Glycemic Load
0
Low

Nutrition per serving

Calories80.6 kcal (4%)
Total Fat2.2 g (3%)
Carbs0 g (0%)
Sugars0 g (0%)
Protein15.1 g (30%)
Sodium34.5 mg (2%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1
Take a Beef Eye of Round Roast and Dispose of all Fat.
Step 2
Slice Thin Medallions against the Grain.
Step 3
Marinate in Some Honey Teriyaki with WhiteBullsBBQ Rack City for 2 Hours.
Step 4
Smoke For 3 Hours 45 minutes at 165F on the Traeger And Flip Halfway Through. Enjoy!
Step 5
The Bend test - Bend the jerky in half from end to end in a U shape. The jerky should bend and crack, but not break in half. If it bends into a U shape without cracking, it is not finished and needs to be dried further. Continue drying for another hour or so and check again.
Step 6
The Rip test - Take a piece of chicken jerky and rip it in half by grabbing one end of the jerky and tearing like you would a piece of paper. The jerky should rip in half and white fibers will be easily seen. The white fibers are an indication it is finished drying. If you don't see the fibers and only raw looking meat, it needs to dry longer.
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