APPETIZER: TRAEGER SMOKED BEEF JERKY

Trina Dunkin • October 8, 2025

TRAEGER SMOKED BEEF JERKY

Smoked low and slow on a Traeger — this beef jerky is so good, you’ll wish you made double.


PREP TIME
15MIN
COOK TIME
4HR
PELLETS
CHERRY

Yields: 8 Servings

Ingredients

MAIN

  • 4 Pound
  • lean beef, such as flank steak
  • 2/3 Cup
  • soy sauce
  • 2/3 Cup
  • worcestershire sauce
  • 2/3 Cup
  • teriyaki sauce
  • 3 Tablespoon
  • dark corn syrup
  • 1 Tablespoon
  • garlic powder
  • 1 Tablespoon
  • onion powder
  • 1 Tablespoon
  • sesame seeds
  • 1 Tablespoon
  • brown sugar
  • 1/4 Teaspoon
  • cayenne pepper


Steps


Step 1

  • Freeze the beef for about 30 minutes; this will make it easier to slice.


Ingredients

4 Pound lean beef, such as flank steak

Step 2

Meanwhile, in a medium bowl, combine the soy sauce, Worcestershire, and teriyaki sauce. Add the corn syrup, garlic powder, onion powder, sesame seeds, brown sugar, and cayenne pepper and stir well.


Ingredients

  • 2/3 Cup soy sauce                    
  • 2/3 Cup Worcestershire sauce
  • 2/3 Cup teriyaki sauce             
  • 3 Tablespoon dark corn syrup 
  • 1 Tablespoon garlic powder    
  • 1 Tablespoon onion powder    
  • 1 Tablespoon sesame seeds    
  • 1 Tablespoon brown sugar     
  • 1/4 Teaspoon cayenne pepper


Step 3

Slice the beef thinly (about ¼ inch thick) across the grain for super tender results. (Or, slice with the grain for extra-long slices with a steak-like chew.) Add the beef to the marinade and refrigerate for at least 4 hours and up to 12 hours.


Step 4

When ready to cook, preheat the Traeger with the lid closed to 175°F (or 180°F if that’s the lowest your grill goes). If available, use Super Smoke.


175 ˚F / 79 ˚C


Super Smoke


Step 5

Place a wire rack on a large, rimmed baking sheet. Remove the meat from the marinade and, leaving space between each slice of meat, lay the slices on the rack. Discard the marinade.


Step 6

Place the wire rack directly on the grill grates and smoke until dehydrated, 4 to 5 hours. The finished jerky should look leathery and feel dry but will still be pliant with a chewy, tender bite.

4:00

175 ˚F / 79 ˚C

Super Smoke


Step 7

Let the jerky cool completely before storing it airtight in the refrigerator where it will keep for a few weeks.

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