Plan ahead, this recipe marinades overnight. In a mixing bowl, combine the beer, soy sauce, Worcestershire sauce, brown sugar, curing salt, garlic salt, and 2 tablespoons of 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 re-sealable 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 (with Super Smoke enabled if using a WiFIRE enabled grill) with the lid open 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 black pepper. 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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