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Smoked PaleoBeef Jerky

Difficulty 2/5
Prep time 30 mins

Cook time 4 hrs
Serves 6-8

Hardwood Maple

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.


2.5 lb flank steak

1/2 cup tamari sauce

1/4 cup Worcestershire sauce

1 tbsp garlic powder

1 tbsp onion powder

1 tsp black pepper

1/2 TSP cayenne pepper


In a mixing bowl, combine tamari sauce, Worcestershire sauce, garlic powder, onion powder, cayenne pepper and black pepper. Stir to combine.

Trim all connective tissue and excess fat from meat. With a sharp knife, slice into 1/4 inch thick slices against the grain. Put slices in a large re-sealable plastic bag.

Pour the marinade mixture over the beef, and massage the bag so that all the slices are coated with the marinade. Seal the bag and refrigerate for several hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat, lid closed, for 10 to 15 minutes.

Remove the beef from the marinade and discard the marinade. Arrange the meat in a single layer directly on the grill grate.

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

Transfer to cooling rack and allow to cool for 1 hour. Seal leftover jerky in a zip top plastic bag and store in fridge. Enjoy!

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  • United Kingdom
Definately Not bland :)
First time to make any jerky. Our butcher recommended I use skirt over flank for this (UK) and I went with his recommendation. I don't regret that at all.Didn't use google to translate 1/4 inch - so probably sliced it a little too thin - but keeping an eye on it meant it took less time in the smoker - otherwise an expert might say it was too dry. Found the ingredients in a supermarket so no substitutions needed and left it marinating in the fridge overnight.
I had apple wood chips in the smoker and just went with them.
It is, I think, a delicious taste and I'm bringing some back to the butcher to share.
This was a really easy recipe to follow so I'd recommend it to anyone and I am now keen to try smoking other cuts. Ideally a fillet to make carpaccio - if anyone has a recipe?
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Santa Paula
  • California
So much fun!
This was my first time using the grill actually. Couldn't find a flank streak in time, so went with a flap steak which worked great. Couldn't find Tamari sauce at the local grocer, so just went with the soy sauce and that seemed to work alright as well. Marinated overnight for a total of about 12 hours. Went the whole 5 hours on smoke and the meat came out perfect, great jerky texture. On my next attempt, I'm going to reduce the marinating time by about half maybe because the soy came out a tad too powerful.
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