Making Homemade Wagyu Beef Jerky

Making homemade Beef Jerky out of an American Wagyu Sirloin Tip Roast has always turned out to be some of the best protein packed stacks with loaded flavor and freshness! The jerky will not last long around your household, IT’S ADDICTING GOOD! Some of the most flavored packed jerky snacks you mouth has ever begged for!!!

Ingredients:

  • North 40 American Wagyu 5# Roast (Rump Roast, Sirloin Tip Roast or Eye of Round are popular for jerky being more lean than a Chuck Roast for example)
  • Cabela’s Jerky-Making Kit Seasoning and Cure Mix

1. Slice thinly 5# of North 40 American Wagyu Rump Roast or Sirloin Tip Roast. The key is to slice the meat against the grain while the roast is slightly still frozen during the thawing process to get a cleaner more controlled cut.

2. Marinate the thinly sliced beef in a bowl overnight using a @cabelas Jerky-Making Kit’s seasoning and cure mix. (Did you know that Cabela’s is also a Nebraska started business?)

Consider a complete Jerky-Making Kit to aide in your Beef Jerky creation!

3. Using a @traegergrills smoker, set the temperature to 180 degrees and allow it to preheat. Then place the cured meat strips evenly across the grate of the Traeger.

Lay the pieces of marinated beef evenly across the grates without any pieces overlapping.

4. Smoke the jerky for 4-5 hours or until dry but still chewy. Remove the jerky and let the jerky cool for an hour and enjoy!

Check the jerky while dehydrating every hour to ensure you’re getting even coverage across all pieces. Expect this to be a few hour total process.

Jerky is one of our FAVORITE snacks! The best part is that you can put it in a baggie and store it in a fridge for weeks! It’s simple to make, just requires some patience! You can even get boogie with it and create some of your own seasoning and marinade! Share with us pictures of your results!

DID YOU KNOW?! Expect around a 43% yield in your jerky making creation from your roast weight to your jerky weight. Since a lot of the water weight is lost in the beef, the poundage decreases. This is also why beef jerky looks expensive in stores, but really you’re paying for more pounds of meat just without the water!

What if you don’t own a Traeger?! I hear from customers how to make beef jerky without a smoker and instead a dehydrator or oven can be used. In order for it to cook evenly in the oven, it’s recommended laying the jerky out on wire racks that are placed on top of foil-covered baking sheets. This also prevents your oven from getting too dirty! Consider 3 to 4 hours at 175F in your oven. Dehydrators result in a consistent and quality result as well. Home style dehydrators aren’t that expensive and can be used to dehydrate fruit and other snacks as well!

Homemade North 40 Premium Beef Wagyu Beef Jerky

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