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This smoked beef jerky has been on the blog since 2021, and it’s still one of my favorite things to make on the smoker. Flank steak marinates in coconut aminos, hoisin and spices before it’s slowly smoked until chewy and firm. I especially like the ancho chili powder in the marinade because it adds a little heat without making the jerky particularly spicy. It’s great to have around for snacking, road trips and days when I’m outside and want something easy to pack.
Why You’ll Love It
This smoked beef jerky is packed with smoky flavor, easy to make at home and the perfect thing for snacking on the go, road trips or meal prep.
Smoky and savory: The combination of coconut aminos, hoisin, ancho chili powder, garlic and ginger gives the beef plenty of seasoning before it even hits the smoker.
That chewy jerky texture: I like my jerky chewy and firm without being so dry that it snaps, and that’s exactly what I’m looking for when I check it for doneness.
Easy to change up: You can adjust the heat, add a little sweetness or try a different lean cut of beef while keeping the basic method the same.
A reader favorite: One reader told me this has become his go-to jerky recipe and that he and his wife can’t go back to store-bought.
More tasty recipes you might like include smoked beer can chicken, bacon cheddar stuffed burgers and Greek chicken gyros.
Traeger Beef Jerky Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flank steak: It’s fairly lean, which is what you want for jerky since excess fat doesn’t dry or store as well. Slice it evenly against the grain for a more tender, chewy texture.
Coconut aminos: This makes up most of the marinade and adds salty, savory flavor with a little sweetness.
Hoisin sauce: A small amount adds sweetness and more depth to the marinade.
Garlic, ginger and onion powder: These season the beef throughout without adding extra moisture.
Ancho chili powder: I like ancho chili powder because it adds a mild, slightly smoky heat rather than making the jerky really spicy.
Black pepper: Adds a little more bite to the marinade.
How to Make Smoked Beef Jerky
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the marinade: Whisk the coconut aminos, hoisin sauce, garlic, ginger, onion powder, ancho chili powder and black pepper together.
Slice the steak: Cut the flank steak against the grain into even, ¼-inch thick strips.
Marinate the beef: Toss the steak with the marinade, cover and refrigerate for at least 3 hours. I prefer to leave it overnight when I have time.
Remove excess moisture: Arrange the marinated beef between layers of paper towel and gently blot away the extra marinade.
Smoke the jerky: Arrange the strips directly on the smoker grates and smoke at 165 degrees F for about 4 hours. The jerky is ready when it’s dry and firm but still bends without breaking.
Cool: Transfer the jerky to a wire rack and let it cool completely before storing.
Substitutions and Variations
Use soy sauce: Low-sodium soy sauce can replace the coconut aminos if you don’t need a soy-free option. Keep in mind that soy sauce is generally saltier, so the finished jerky will taste different.
Make it spicy: Add crushed red pepper, cayenne or your favorite hot sauce to the marinade.
Add some sweetness: Mix a little honey or maple syrup into the marinade if you prefer a sweeter jerky.
Different cut of beef: Top round, bottom round or sirloin are other options. Choose a lean cut and trim away visible fat before slicing.
Serving Suggestions
With a salad: Crumble the jerky over a mason jar taco salad for a portable protein boost or serve with charred zucchini salad for a smoky-summer combo.
With other snacks: Whip up million dollar deviled eggs and smoked shrimp too. Something else I recommend is this TikTok viral smoked cream cheese!
Other ways to enjoy jerky: Simmer it in marinara sauce then serve over spaghetti and meatballs, mix it into skillet cornbread to add meatiness, toss it into Brussels sprouts instead of bacon, or add it to cowboy beans or plain beans along with a pinch of cumin.
How to Store Homemade Beef Jerky
Store: Once the jerky is completely cool, keep it in an airtight container at room temperature for up to a week. For longer storage, I keep homemade jerky in the refrigerator for up to 2 weeks.
Freeze: I usually don’t freeze jerky because it’s already been dried and I prefer the texture when it’s freshly made or refrigerated.
Top Tips
Keep the slices even: Aim for ¼-inch thick strips so they smoke and dry at roughly the same rate.
Choose your cut direction: I usually slice against the grain for jerky that’s easier to chew. Slice with the grain if you prefer a tougher, more traditional chew.
Marinate overnight when you can: The beef needs at least 3 hours in the marinade, but I prefer leaving it overnight for more flavor.
Blot away the extra marinade: Pat the strips well with paper towels before smoking. Removing that excess surface moisture helps the beef dry more evenly.
Check the texture, not just the time: Four hours is a guideline. I take a piece off and let it cool slightly before checking it. The jerky should be dry and firm but still bend without snapping.
Check thicker pieces first: Small differences in thickness mean some strips may finish sooner than others, so don’t assume every piece will be ready at exactly the same time.
Homemade Jerky FAQs
Hickory gives the jerky a stronger smoky flavor, while apple and maple are milder and a little sweeter. Oak and pecan are good options too. I like to choose the wood depending on how smoky I want the finished jerky.
No. Since the strips are arranged directly on the smoker grates, the heat and smoke can circulate around them. There’s no need to flip them during smoking.
The jerky should look dry and feel firm but still be slightly pliable. Take a piece off the smoker and let it cool for a few minutes before testing it. When you bend it, it should flex without snapping and shouldn’t feel soft or moist in the center.
Homemade Beef Jerky Recipe
Smoked Beef Jerky
Equipment
Ingredients
- 1 1/4 Cup coconut aminos
- 2 Tablespoons hoisin sauce
- 1 Tablespoon garlic powder
- 1/2 Tablespoon ginger powder
- 1 Tablespoon onion powder
- 1 Teaspoon black pepper
- 1 Teaspoon ancho chili powder
- 2 Pounds flank steak
Instructions
- Whisk coconut aminos, hoisin sauce, garlic, ginger, onion, chili powder, and black pepper in a large mixing bowl.
- Slice steak into ¼-inch thick slices against the grain.
- Add to the bowl and cover. Place into the fridge and let marinate at least 3 hours, preferably overnight.
- Arrange the slices of marinated meat on a cookie sheet lined with foil and paper towels. Place a layer of meat, and then add a paper towel layer. Continue this layering until you have placed all of the meat on the baking sheet. Absorbing the extra moisture will help the meat cook more evenly.
- Set smoker to 165 degrees F and preheat with the lid closed for 15 minutes.
- Once preheated, arrange sliced steak directly on the grill grate and smoke for 4 hours.
- Check to be sure the jerky is done by lifting one end of the meat, if it holds its shape (and is a bit pliable) the jerky is ready. If it bends too much, smoke for another half hour and check again.
- Place on a wire rack lined baking sheet to cool for 30 minutes. Store any leftovers in a Ziploc bag in the fridge.
Notes
Choose your cut direction: I usually slice against the grain for jerky that’s easier to chew. Slice with the grain if you prefer a tougher, more traditional chew.
Marinate overnight when you can: The beef needs at least 3 hours in the marinade, but I prefer leaving it overnight for more flavor.
Blot away the extra marinade: Pat the strips well with paper towels before smoking. Removing that excess surface moisture helps the beef dry more evenly.
Check the texture, not just the time: Four hours is a guideline. I take a piece off and let it cool slightly before checking it. The jerky should be dry and firm but still bend without snapping.
Check thicker pieces first: Small differences in thickness mean some strips may finish sooner than others, so don’t assume every piece will be ready at exactly the same time.
Nutrition
I think homemade jerky is one of the most satisfying things to make on the smoker because you can get the texture and seasoning exactly how you like it. I prefer mine chewy rather than really dry, with enough ancho chili to give it a little kick. Judging by the readers who have come back to make this recipe again, I’m definitely not the only one who keeps a batch around for snacking.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love the smokiness. I’ve been snacking on this and so does my hubby!
Loved this recipe. I will be making it again for sure! 🙂
My hubby makes great beef jerky. I can’t wait to impress him with your recipe.
This is my go to jerky recipe. So simple and the results are wonderful. My wife and I can’t go back to store bought.
So glad you love it !!
I have always wanted to try to make my own jerky