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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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