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Coffee Break Beef Jerky

Coffee Break Beef Jerky

By Traeger Kitchen

Forget ordinary store-bought jerky and Traeger extraordinary high protein snacks packed with hardwood smoke. Wood-fired Traeger coffee jerky has unmatched flavor, so grab a handful and don't leave us behind.

Prep Time

10 Minutes

Cook Time

5 Hours




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Units of Measurement:
1 Cup brewed strong coffee or espresso, chilled
1 Cup cola
1/2 Cup soy sauce
1/4 Cup Worcestershire sauce
1/4 Cup brown sugar
2 Tablespoon Morton Tender Quick Home Meat Cure, optional
1 1/2 Teaspoon freshly ground black pepper
1 Tablespoon hot sauce
2 Pound trimmed beef top or bottom round, sirloin tip or flank steak


  • 1

    Plan ahead! This recipe requires marinating time overnight.

  • 2

    In a mixing bowl, combine the coffee, cola, soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), pepper and hot sauce.

    • 1 Cup brewed strong coffee or espresso, chilled

    • 1 Cup cola

    • 1/2 Cup soy sauce

    • 1/4 Cup Worcestershire sauce

    • 1/4 Cup brown sugar

    • 2 Tablespoon Morton Tender Quick Home Meat Cure, optional

    • 1 1/2 Teaspoon freshly ground black pepper

    • 1 Tablespoon hot sauce

  • 3

    With a sharp knife, slice the beef into 1/4 inch thick slices against the grain. (This is easier if the meat is partially frozen.) Trim any fat or connective tissue.

    • 2 Pound trimmed beef top or bottom round, sirloin tip or flank steak

  • 4

    Put the beef slices in a large resealable bag. Pour the marinade mixture over the beef, and massage the bag so that all the slices get coated with the marinade.

  • 5

    Seal the bag and refrigerate for several hours, or overnight.

  • 6

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 7

    Remove the beef from the marinade and discard the marinade.

  • 8

    Dry the beef slices between paper towels. Arrange the meat in a single layer directly on the grill grate.

  • 9

    Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend a piece.

    165 ˚F / 74 ˚C

    Super Smoke

  • 10

    Transfer to a resealable bag while the jerky's still warm. Let the jerky rest for an hour at room temperature.

  • 11

    Squeeze any air from the bag and refrigerate the jerky. It will keep for several weeks. Enjoy!

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