Beef Jerky
Create your own high-protein, paleo-friendly snack! This beef jerky recipe uses lean beef and a savory, sugar-free marinade without any soy or nitrates. It's the perfect fuel for on-the-go energy.
For 4 servings
- prep
Prepare and slice the beef.
1.Place the steak in the freezer for 1-2 hours until firm but not frozen solid.2.Using a very sharp knife, slice the beef against the grain into thin strips, about 1/8 to 1/4 inch thick.3.Trim away any remaining bits of fat as you slice.TIPPartially freezing the beef makes it much easier to get consistently thin slices. - mix
Mix the paleo marinade.
In a large bowl, whisk together the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt until well combined.
- rest
Marinate the beef strips.
1.Add the sliced beef to the marinade and toss until every strip is evenly coated.2.Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours for a deeper flavor.3.Toss the strips occasionally to ensure they marinate evenly.TIPThe longer you marinate, the more flavorful your jerky will be. - prep
Prepare the strips for drying.
1.Preheat your oven to its lowest temperature, around 170°F (75°C).2.Remove the beef strips from the marinade and pat them dry with paper towels. Discard the leftover marinade.3.Arrange the strips in a single layer on wire racks set over baking sheets, ensuring they don't touch.TIPPatting the strips dry helps them dehydrate more efficiently and prevents a steamed texture. - bake
Dehydrate the jerky in the oven.
Place the baking sheets in the preheated oven. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Bake for 3 to 5 hours, or until the jerky is dry and leathery but still pliable enough to bend without breaking.
- serve
Cool and store the jerky.
Remove the jerky from the oven and let it cool completely on the wire racks. Once cooled, store it in an airtight container or zip-top bag at room temperature for up to two weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a chewier jerky, slice the beef with the grain. For a more tender jerky, slice against the grain.
- 2Ensure all visible fat is trimmed from the beef, as fat can cause the jerky to spoil faster.
- 3Do not overcrowd the racks. Good air circulation is key to evenly dried jerky.
- 4If you own a dehydrator, follow the manufacturer's instructions, typically drying at 160°F (71°C) for 4-6 hours.
- 5The jerky will become a bit stiffer after it cools completely, so pull it from the oven when it's slightly more pliable than you'd like the final product to be.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of red pepper flakes or 1/2 teaspoon of cayenne pepper to the marinade for a spicy kick.
quickQuick
To save time on slicing, look for pre-sliced beef for stir-frying at your grocery store. Ensure it's a lean cut.
healthyHealthy
For a lower sodium version, use low-sodium coconut aminos and omit the added salt. The flavor will still be rich from the spices.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function. A single serving provides over 25g of protein.
Rich in Iron and Zinc
This jerky is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia. It also provides zinc, crucial for immune function and metabolism.
Low in Carbohydrates
With no added sugar or grains, this jerky is naturally low in carbohydrates, making it a perfect snack for paleo, keto, and low-carb lifestyles.
Frequently asked questions
Yes, homemade beef jerky can be very healthy. It's high in protein and low in carbs. By making it yourself, you control the ingredients, avoiding the excess sugar, sodium, and preservatives found in many store-bought versions.
