Our homemade Traeger Beef Jerky is a great place to start if you’re new to smoking. It’s packed with bold, satisfying flavors, simple to prepare, and keeps well in the refrigerator. Making jerky at home is also much more economical than buying commercial packages, and the smoky depth you get from a wood pellet grill like a Traeger really stands out.
Traeger Smoked Beef Jerky
Drying and curing meat is one of humanity’s oldest preservation methods. Jerky—thinly sliced meat that’s been seasoned and dried—was developed to keep meat from spoiling by removing moisture and using salt and other ingredients to discourage bacterial growth.
While we no longer depend on jerky for long-term preservation, it remains beloved because of the concentrated flavor and satisfying chew. This Traeger version delivers real beef flavor and authentic smoke that most store-bought brands can’t match. If you’ve ever had outstanding jerky from a local butcher, you know what depth of flavor is possible—home smoking gives you that same quality for a fraction of the cost.
This recipe is a family favorite. When it’s jerky day, the house fills up fast—teens and adults alike know when a fresh batch comes off the smoker.
Featured Review
“Take a bow for coming up with one of the best marinades possible for jerky! I’ve made this SEVERAL times (currently smoking 8lb’s on my Pit Boss) and it’s my favorite recipe to use by far.” – Brandon
More Easy Traeger Recipes here!
Recipe Shopping List
Below are the main items you’ll want to have on hand. For exact quantities and a printable recipe card, see the recipe section further down.
- Sirloin steaks (or another lean cut such as top round, flank, or London broil)
- Soy sauce (low-sodium if preferred; tamari for gluten-free)
- Brown sugar (dark brown gives a richer molasses note)
- Pineapple juice (adds sweetness and mild acidity)
- Sriracha (for heat)
- Red pepper flakes (optional extra heat)
- Hoisin sauce (adds umami and a touch of sweetness)
- Onion powder
- Rice wine vinegar
- Garlic (minced)
More Traeger Beef Recipes here!
How To Make This Recipe
This overview summarizes the process. Follow the full recipe below for exact measurements and timing.
- Choose a lean cut of beef—sirloin, top round, flank, or London broil. Trim visible fat; fattier cuts don’t dry or store as well.
- Slice the meat about 1/4″ thick, cutting across the grain for a more tender chew.
- Combine the marinade ingredients and place the sliced beef in the marinade for 6–24 hours in the refrigerator. Remove from the fridge an hour before smoking.
- Preheat your Traeger or wood-pellet grill to the smoke setting (around 180°F). Arrange the meat with space between pieces to allow smoke circulation.
- Smoke for about 4–5 hours, checking for hot spots and rotating racks or moving pieces as needed. Turn once about halfway through.
- Cool the jerky for 30–60 minutes, then store in the refrigerator. Make extra to share.
Venison Jerky
Recipe FAQ
Yes — and you probably should. A single batch goes fast. Making multiple pounds at once is efficient and convenient, especially if you plan to share with family, friends, or coworkers.
Typically yes, especially if you shop sales and choose lean cuts. The marinade ingredients are inexpensive relative to packaged jerky, and the quality and flavor you get at home usually surpass store brands.
This version has a noticeable kick thanks to sriracha and crushed red pepper. If you prefer milder jerky, reduce or omit those ingredients—the balance of sweetness and smoke will still deliver great flavor.
More Jerky Recipes To Try
If you enjoy this jerky, explore other styles and flavor profiles to expand your smoked meat repertoire.
- Smoked Beef Jerky Twists
- Smoked Bachan’s Beef Jerky
- Jarritos Mandarin Venison Jerky Bites
- Smoked Teriyaki Beef Jerky
- Smoked Top Round Beef Jerky
- Bulgogi Beef Jerky
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Traeger Beef Jerky
This homemade beef jerky is smoked on a wood-pellet grill and delivers deep smoke flavor, balanced heat, and a touch of sweetness. It’s easy to prepare and becomes a regular snack once you try it.
Ingredients
- 3 pounds sirloin steaks or another lean cut, sliced 1/4″ thick
- 2 cups soy sauce
- 1/2 cup brown sugar
- 1 cup pineapple juice
- 2 tablespoons sriracha
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons hoisin sauce
- 2 teaspoons onion powder
- 2 tablespoons rice wine vinegar
- 2 tablespoons minced garlic
Instructions
- Mix all marinade ingredients in a large resealable bag and add the sliced beef. Remove as much air as possible, seal, and refrigerate for 6–24 hours. Remove from the fridge 1 hour before smoking.
- Preheat your Traeger or pellet grill to the smoke setting (about 180–190°F). Arrange the meat on the grill grates with at least 1/2″ between pieces to allow good airflow.
- Smoke for 4–5 hours, turning the pieces once after roughly 2–2½ hours. Monitor for hot spots and move pieces as needed.
- Remove jerky when it reaches your preferred dryness, allow it to cool for 30–60 minutes, then store in the refrigerator. Enjoy and share with friends.
Nutrition Information (per serving)
Calories: 309 • Saturated Fat: 3g • Cholesterol: 85mg • Sodium: 2832mg • Carbohydrates: 20g • Fiber: 1g • Sugar: 15g • Protein: 34g