1 Bottle Michelob Amber Bock Beer
1/2 Cup Cola
1/2 Cup soy sauce
1/4 Cup Worcestershire sauce
3 Tablespoon brown sugar
1 Tablespoon Morton Tender Quick Home Meat Cure
1/2 Teaspoon garlic salt
4 Tablespoon coarse ground black pepper, divided
2 Pound trimmed beef top or bottom round, London broil, or flank
In a mixing bowl, combine the beer, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt and 2 tablespoons of the black pepper.
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 to overnight.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Remove beef slices from the marinade and discard the marinade.
Dry the beef slices between paper towels then sprinkle beef slices generously on both sides with black pepper.
Arrange the meat in a single layer directly on the grill grate. Smoke for 4 hours or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.
Transfer to a resealable plastic bag while the jerky is still warm. Let the jerky rest for an hour at room temperature with the bag open.
Squeeze any air from the bag, seal and refrigerate the jerky.