Steps

• 1

  In a medium bowl, stir together the coconut aminos, fish sauce, garlic powder, onion powder, black pepper, and cayenne pepper until combined.

• 2

  Trim any connective tissue and excess fat from the flank steal. With a sharp knife, slice the meat into 1/4-inch-thick slices against the grain.

• 3

  Transfer the sliced meat to a large resealable bag. Pour the marinade over the beef and massage through the bag so all the slices are coated evenly. Seal the bag and refrigerate for several hours, or overnight.

• 4

  When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 5

  Remove the beef from the refrigerator, discarding the marinade. Arrange the meat in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but still chewy and pliable., 4-5 hours.

  165 ˚F / 74 ˚C

  04:00

  Super Smoke

• 6

  Transfer the jerky to wire rack and let cool for 1 hour.

• 7

  Store the jerky in a resealable bag in the refrigerator for several weeks. Enjoy!