How to Make Irresistible Beef Jerky on a Traeger Smoker

Making your own beef jerky at home is easier than you think with a Traeger wood pellet grill. The smoky flavor pairs perfectly with seasoned and spiced beef to create the ultimate protein-packed snack.

Here is a complete step-by-step guide to making drool-worthy beef jerky in your Traeger smoker:

Ingredients

• 2-4 lbs lean beef (flank steak, sirloin tip, or bottom round work well)
• 1 cup soy sauce
• 1⁄2 cup Worcestershire sauce
• 1⁄4 cup brown sugar
• 2 Tbsp coarse black pepper
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 tsp curing salt (optional)

Directions

1. Prepare the Meat

• Trim off any excess fat from the beef to prevent spoilage.
• Partially freeze the meat for 30 minutes to make slicing easier.
• Using a sharp knife, slice the beef against the grain into 1⁄4 inch thick slices. This makes the jerky tender when eating.

2. Make the Marinade

• In a bowl or resealable plastic bag, combine the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and curing salt if using.
• Add the sliced beef and mix well to coat all the pieces.
• Cover and refrigerate for 8-12 hours.

3. Preheat the Traeger

• Set the temperature to 165°F and preheat for 15 minutes before cooking.
• For extra smoke flavor, use the Super Smoke setting if available on your model.

4. Cook the Jerky

• Drain the beef from the marinade and pat dry with paper towels. Discard used marinade.
• Arrange the slices in a single layer on the grill grates. Leave a little space between each piece.
• Smoke the jerky for 4-5 hours until dried but still pliable and chewy.

5. Rest and Store

• Allow the jerky to cool and dry further for 1 hour before storing.
• Keep refrigerated in an airtight container for up to 4 weeks.

Tips for Great Traeger Jerky

• Use additional seasoning like onion powder, crushed red pepper, liquid smoke, etc. to flavor the meat.
• Try different wood pellets like hickory, cherry, or maple for varying smoke flavors.
• Brush with a glaze while smoking if you want a tacky or sweet finish on your jerky.
• Let it cook low and slow. Resist opening the grill too much to allow even drying.
• Cut with the grain for chewy jerky or against the grain for more tender, steak-like texture.
• Store in portions so you aren’t tempted to eat the whole batch in one sitting!

With minimal prep and hands-off cooking, you’ll be hooked on making jerky in your Traeger. Adjust flavors and spices to suit your taste. The possibilities are endless for customizing your own signature jerky recipe!