Island Jerky Smoker [Treager] Recipe

There is nothing better than a delicious piece of beef jerky, especially when it doesn’t contain preservatives and is packed with Chef-crafted flavors.  Take this Island Jerky for a taste drive and see what real flavor taste like.  This is some good clean label fun right here.  Check out my recipe on how your Traeger can create this tasty treat!

  • Yield: 3.75 Pounds
  • Prep time: 10 Minute Prep, 16 hour soak
  • Total time: 4.5 Hours Cook time


Measure       Ingredient                                                             Prep Notes        

5 Pounds      Beef, Top Round, Sliced ¼” thick                Cut rounds in half

Taste              Oink Rub, 5280 Culinary                     

1.5 Cup          Soy Sauce, Low Sodium                                         

1.5 Cup          Happy Ending BBQ Sauce, 5280 Culinary    

1 Cup              Pineapple Juice                                                                

2 Tbsp            Oil, Sesame, Toasted                                                       

½ Cup            Sugar, Brown, Dark                           For a sweeter jerky add ¾ cup sugar

2 Tbsp           Sesame Seeds, White, Toasted                                                  

½ Cup            Vinegar, Apple Cider

Prep Directions:

  • In a large mixing bowl mix the following ingredients together:
    • Soy Sauce, Happy Ending BBQ Sauce, Pineapple Juice, Sesame Oil, Sugar, Vinegar and Sesame seeds
    • Place bowl in fridge to keep chilled
  • Place the sliced meat into a large pan
    • Season with the Oink rub, layer by layer and let sit at room temp for 30 minutes
      • Season to taste and adjust as needed
    • Mix well after 30 minutes and add the chilled Marinade and mix well to coat all beef
    • Cover the pan/bowl and place in the fridge for 16 hours (over 16 hours will produce a salty jerky)

Cooking/Smoking Directions:

  • Load your Traeger with Signature Blend Pellets
  • Preheat Traeger to 180 degrees
  • Remove the soaked beef from the marinade and place onto the lower and upper racks of the Traeger
  • Arrange so the meat is lying flat and not stacked on top of other meat
  • Smoke at 180 degrees for 4.5 hours
  • Jerky when done should be pliable and have a nice bronze color and smoke flavor
  • Remove from the Traeger and divide into 2ea 1-gallon zipper bags
  • Leave bag open to vent, place bag into your fridge
  • Allow to cool for 6-8 hours
  • Zip bag closed and store in the fridge
  • Consume within 4-5 days, keeping refrigerated for that time