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Smoked Paleo Beef Jerky

30

4

Pecan

Power through the day with a little wood-fired protein boost. Flank steak is marinated in some savory spice and smoked over sweet maple wood for the perfect everyday snack.

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  • 3/4 Cup coconut aminos

  • 1/2 Tablespoon fish sauce

  • 1 Tablespoon onion powder

  • 1 Tablespoon garlic powder

  • 1 Teaspoon Black pepper

  • 1/2 Teaspoon cayenne pepper

  • 2 1/2 Pound flank steak

  • 1

    In a mixing bowl, combine coconut aminos, fish sauce, garlic powder, onion powder, cayenne pepper and black pepper. Stir to combine.

    • 3/4 Cup coconut aminos

    • 1/2 Tablespoon fish sauce

    • 1 Tablespoon onion powder

    • 1 Tablespoon garlic powder

    • 1 Teaspoon Black pepper

    • 1/2 Teaspoon cayenne pepper

  • 2

    Trim all connective tissue and excess fat from meat.

    • 2 1/2 Pound flank steak

  • 3

    With a sharp knife, slice meat into 1/4 inch thick slices against the grain.
  • 4

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

  • 7

    Remove the beef from the marinade and discard the marinade.
  • 8

    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.
  • 10

    Transfer to cooling rack and allow to cool for 1 hour.
  • 11

    Seal leftover jerky in a resealable bag and store in fridge. Enjoy!

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