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Plan ahead! This recipe requires marinating time overnight.
In a mixing bowl combine the soy sauce, mirin, sugar, ginger, garlic, onion powder, and black pepper.
With a sharp knife, slice the beef into 1/4-inch thick slices against the grain. This is much easier to do if the meat is partially frozen.
Trim off any fat or connective tissue.
Put the beef slices in a large re-sealable plastic bag and pour the marinade over the beef.
Massage the bag so all the slices get coated with the marinade. Seal the bag and refrigerate for several hours or overnight.
When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes or until the fire is established.
Remove the beef from the marinade and discard the marinade.
Dry the beef slices between paper towels and arrange the meat in a single layer on the grill grate.
Smoke for 4 to 5 hours or until the jerky is dry but chewy and still pliant when bent.
Immediately transfer the jerky to a re-sealable plastic bag and let it rest for an hour at room temperature. This will help the jerky stay. Any condensation in the bag will be reabsorbed by the jerky.
Squeeze the air out of the bag and keep the jerky in the refrigerator.
How to: Cook a Full Packer Brisket