Traeger Smoked Beef Jerky Recipe: Tender, Flavorful Jerky at Home

If you want an easy, flavorful way to make beef jerky at home, this Traeger beef jerky recipe delivers. With a few simple ingredients and a Traeger pellet grill, you can turn lean cuts of beef into a smoky, portable snack that stores well and tastes great.

How to smoke beef jerky on a Traeger pellet grill

Start with lean cuts such as top round, flank steak, or eye of round. Trim all visible fat and slice the meat into thin, uniform strips—about ½ inch thick for consistent drying and texture.

Prepare a marinade, either store-bought or homemade. A simple, reliable marinade combines soy sauce, Worcestershire sauce, apple cider vinegar, honey, onion powder, and ground black pepper. Place the strips in a shallow dish, cover completely with the marinade, and refrigerate for at least 8 hours or preferably overnight so the flavors penetrate the meat.

When ready, remove the strips from the marinade and pat them dry with paper towels. Preheat the Traeger to 180°F. Arrange the strips on the grill grates or a grill pan so air can circulate around each piece. Smoke for 4–5 hours, checking periodically. The jerky is done when it is dry to the touch, darkened in color, and still flexible—firm but not brittle.

The type of beef to use

Choose lean, affordable cuts with minimal marbling to get the best jerky. Top round and sirloin are excellent choices: they are lean, flavorful, and economical. For an even leaner, denser result, use eye of round or flank steak—these cuts produce a firmer jerky with a pronounced smoky flavor.

Avoid fatty cuts because fat does not dry out and can shorten shelf life. Trimming visible fat before slicing helps the meat dry more evenly and prevents rancidity during storage.

How much beef you need for a pound of jerky

Because drying removes most of the meat’s moisture, plan on using about 4 to 5 pounds of fresh beef to yield roughly 1 pound of finished jerky. Exact yield depends on the cut and how thinly you slice the strips. To maximize yield and quality, pick lean cuts such as flank, top round, bottom round, eye of round, rump roast, or sirloin tips.

Smoking vs. dehydrating vs. baking

Each method has pros and cons. Smoking on a pellet grill imparts an authentic smoky flavor and lets you control smoke intensity and temperature. It typically produces a jerky with deeper flavor and a drier texture suited to longer storage.

Dehydrators and ovens are often faster and more convenient, but they won’t replicate the full flavor profile that smoke adds. They’re useful if you don’t have outdoor space or a smoker, and they still produce safe, tasty jerky if you control time and temperature carefully.

If smoky flavor is your priority and you have the equipment, smoking on a Traeger is the preferred method. If convenience or speed is more important, an oven or dehydrator will still yield excellent results.

Preparing the beef

Trim any fat and cut the beef across the grain into strips about ½ inch thick for tender jerky. Cutting across the grain shortens muscle fibers and improves chew. Try to keep the slices uniform so they dry at the same rate.

After slicing, place the meat on a sheet pan and let it marinate in the refrigerator overnight. This helps the seasoning penetrate and produces more consistent flavor throughout the jerky.

How to tell when the jerky is done

Look for a darkened, dry exterior and a firm texture that still bends without breaking. Properly cooked jerky should be pliable and slightly leathery—if it snaps, it’s likely over-dried. If the center is soft or pink, it needs more time. For food safety, ensure the internal texture indicates thorough drying; using a food thermometer during the early stages can help confirm consistent temperatures in the smoker.

How to store the jerky

Store jerky in an airtight container in a cool, dark place. Mason jars or sealed plastic containers work well. Keep jerky dry and avoid leaving it in warm, sunny spots. For longer storage, freeze portions wrapped tightly in plastic wrap or foil to prevent freezer burn.

Once opened, consume refrigerated jerky within two weeks for best quality. Properly dried and stored jerky can last much longer unopened, but always use smell and appearance as a guide before eating.