These Smoked Teriyaki Beef Jerky sticks are made right on your pellet grill using flank steaks and our favorite marinade.
Smoked Teriyaki Beef Jerky
Beef jerky is one of my favorite things to make at home on our pellet grills. There’s just no comparison between what you can make at home and what you can buy in the store.
Our original Traeger Beef Jerky has been a huge hit, both in our home and in many of yours as well, and we think you’re going to love this one just as much.
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What cut of beef should you use for this jerky?
Since we wanted to make teriyaki beef jerky sticks this time around, we wanted to use meat that could easily be cut into thin strips while still holding their shape.
Cutting WITH the grain also means that when you bite into the finished product you’ll be biting pieces against the gain, making for the perfect bite.
More Traeger Beef Recipes here!
How long do you need to marinate the flank steak strips?
Ideally, for a bold Teriyaki Beef Jerky flavor, you’ll want to let your flank steak strips soak for about 24 hours. If you just cannot wait that long though, 12 would likely still turn out a fantastic batch of jerky sticks.
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Teriyaki Jerky Sticks shopping list
- flank steak
- soy sauce
- brown sugar
- pineapple juice
- garlic, onion, & ginger powder
- apple cider vinegar
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How to make Traeger Beef Jerky Sticks
- Cut the steak into strips, with the grain.
- Mix the marinade ingredients together.
- Marinate those sticks.
- Dry those sticks.
- Smoke them at 160-180° for 3-4 hours.
- Try to make them last more than a day or two if you have teenagers. Dare ya.
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What if you don’t have a Traeger?
If you don’t have a Traeger, you can use any brand pellet grill for this recipe. We’ve used our Camp Chef and our Louisiana Vertical Pellet Smoker successfully for beef jerky!
You can also use a stick burning smoker or an electric smoker too.
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More jerky to enjoy
Make some of this Homemade Trail Mix from NeighborFood too!
- 4 pounds flank steak
- 1 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 cup pineapple juice
- 1/3 cup oil
- 1 tablespoon minced garlic
- 1/2 teaspoon garlic powder
- 2 teaspoons onion powder
- 3 tablespoons sriracha
- 1 teaspoon powdered ginger
- 1/3 cup apple cider vinegar
- Take the flank steak and cut into strips going WITH the grain.
- Combine the marinade ingredients and divide between two large gallon-sized baggies. Evenly distribute the meat between the two baggies, mash them around to fully coat the meat, and put in the fridge for 24 hours to marinate.
- Preheat your pellet grill to 160-180°.
- Drain off and dry the jerky sticks. Spray jerky racks with cooking spray and then place the sticks across the racks, making sure they are not touching.
- Smoke at 160-180° for 3-4 hours, or until the sticks are fully cooked and at the texture that you prefer. The longer you smoke them the drier they will be. The drier they are, the longer they'll last.
- Remove from the smoker and store it in the fridge.
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Amount Per Serving: Calories: 308Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 90mgSodium: 1457mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 34g
Nutrition data provided here is only an estimate.