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
Crushed red pepper flakes
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