Use a good top round, bottom round, eye of round roast or flank steak. Choose roasts with the least amount of fat. Slightly freeze this helps immensely when slicing. Use a very sharp knife and cut them into 1/4 thick slices with the grain

Marinade time is the key for really good flavor. I always do overnight or even 48 hours. You can experiment with all kinds of marinade.

This is a family favorite And the key ingredient is hoisin a Japanese bbq sauce. I vary the amounts below depending on how much jerky I make

Hoisin sauce
Brown sugar
Meat tenderizer
Onion powder
Garlic powder
Crushed red pepper flakes
Soy sauce

Remove from marinade pat dry and lightly season with Traeger beef jerky seasoning

Put on traeger at 165 and smoke up to 5 hours. Check after 2 hours as to not over cook it