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Traeger Smoked Beef Jerky

Traeger Smoked Beef Jerky

By Traeger Kitchen

Traeger Chef Austen Granger knows a thing or two about making jerky. When he bartended, he used to make and sell a variety of flavors along with his cocktails. And he once had to make 400 pounds of jerky for a Traeger event. This easy recipe is one of his favorites and requires no special ingredients.

Prep Time

15 Min

Cook Time

4 Hrs




Number of People Serving


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Units of Measurement:
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


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    Traeger Smoked Beef Jerky

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  • 1

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

  • 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.

  • 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.

  • 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

  • 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.

  • 6

    Place the baking sheet 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.

    175 ˚F / 79 ˚C


    Super Smoke

  • 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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