Mike Konderka’s Spiced Beef Jerky

Spiced up, irresistible beef jerky. This jerky is doused in a Worcestershire and spiced rub marinade, and smoked low & slow for an epic protein-packed snack.

Plan ahead, this recipe marinades overnight. In a mixing bowl, combine Worcestershire sauce, curing salt, beer, and rubs. In this case we are using three great flavours from Enviro-Niagara Hearth & Barbeque. Meat Church’s BBQ bacon, Traeger’s Jerky Rub, and Traeger’s Beef Rub.
  • 1 TBSP Quick Curing Salt
  • 2 LBS Trimmed Beef Top or Bottom Round, Sirloin Tip, Flank Steak, or Wild Game.
  • 12 oz Can or Bottle of Dark Beer
  • 1/2 cup Worcestershire Sauce
  • 1/2 cup Rub from Enviro-Niagara
With a sharp knife, trim any fat or connective tissue off of meat. Slice the beef into 1/4-inch thick slices against the grain (this is easier if the meat is partially frozen).
Put the beef slices into a large resealable plastic bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.
When ready to cook, start the Traeger grill on Smoke setting until the fire is established (4 to 5 minutes).
Remove beef slices from the marinade and discard marinade. Dry the beef slices between paper towels. Sprinkle beef slices generously on both sides with the rub of choice. Arrange the meat in a single layer directly on the grill grate.

Smoke for 4 to 5 hours or until the jerky is dry but still chewy and somewhat pliant when you bend a piece. Transfer to a re-sealable plastic bag while the jerky’s still warm. Let the jerky rest for an hour at room temperature.
Squeeze any air from the bag, and refrigerate the jerky. It will keep for several weeks. Enjoy!



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